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Categories:
pork butt brown sugar paprika kosher salt black pepper onion olive oil cider vinegar Worcestershire sauce red pepper sugar garlic cayenne pepper mustard powder salt
Viewed: 36 - Published at: 2 years agoIngredients
- 4 lb. pork butt or shoulder roast
- 2 tbs. brown sugar
- 1 tbs. of paprika
- 2 tsp of kosher salt
- 1/2 tsp. of black pepper
- 1 onion sliced
- 2 T olive oil
- 3/4 cup cider vinegar
- 4 tsp. of Worcestershire sauce
- 1 1/2 tsp of Crushed Red Pepper Flakes
- 1 1/2 tsp. granulated sugar
- 1/2 tsp of garlic
- 1/4 tsp of cayenne pepper
- 1/2 tsp of mustard powder
- 1/2 tsp of salt
Method
- Rinse roast in cold water and pat dry.
- Mix together the brown sugar, paprika, salt and pepper.
- Layer bottom of roasting pan with slices of onion and a small amount of oil .
- Rub the roast with the sugar and spice mixture and set the roast on top of the onions.
- Mix together the vinegar and 7 next ingredients.
- Pour 1/3 of the vinegar and spice mixture over the roast and cover.
- Cook in 275 oven about 5 hours or until pull apart done.
- Pour another 1/3 of vinegar mixture over the roast before the last 30 minutes of cooking.
- Remove the meat and onions from cooker, drain and place meat in a serving bowl. Shred the meat. Mix the remaining vinegar mixture into the shredded meat. Serve on crusty rolls with lime ginger mayo.
