Baked 9 hours in the oven to get tender…
FOR THE PORK
5 lb. boneless pork shoulder/ pork butt
1 pack of Slow Cookers BBQ Pork
1/2 cup packed brown sugar
1 tbsp. favorite bbq seasoning
3 tbsps. liquid smoke
1 tsp. garlic powder (optional)
1 tsp. onion powder (optional)
1 tsp. ground cumin (optional)
Freshly ground black pepper
2 tbsp. vegetable oil
1/2 can of Dr. Pepper
FOR THE BARBECUE SAUCE + SANDWICHES
1 1/2 c. ketchup
1/3 c. apple cider vinegar
1/2 c. Dijon mustard
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
Buns, for serving
Make pork: Preheat oven to 250 – 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
Pour Dr. Pepper around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 2 hours. Remove lid and check. Cook until pork is very tender for 4 more hours. Baste with juices every 20 minutes. Remove lid and cook for 3 more hours or until meat and pulls apart easily with a fork, ( or 1 to 2 hours more depending on your oven) To get a brown crispy top, turn on your broiler and let get crispy. Watch carefully!!
Remove pork from Dutch oven and let rest while you prepare barbecue sauce.
Make barbecue sauce: To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
Serve warm with buns and more barbecue sauce and cole slaw!!
Thank you for stopping by!!
Channel Art created by:
Mz. Bam It’s My life her YouTube link is:
Original of the video here