Oven Roasted Pulled Pork

Ingredients:

4 lb Pork picnic or Boston Butt roast

3 tbsp packed brown sugar

1 tbsp salt

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

1 tsp black pepper

2 tbsp vegetable oil

12 oz beer (lager)

For the sauce:

1 ½ cups ketchup

⅓ cup apple cider vinegar

½ cup dijon mustard

¼ cup brown sugar

2 tbsp worcestershire sauce

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Technique:

1. Preheat oven to 300F.

2. Cut pork into large pieces and rub with spice mixture.

3. Heat up oil in a large dutch oven over medium-high heat. Sear pork pieces on all sides.

4. Pour beer into the dutch oven around the pork, then cover and transfer to the oven for roasting. Roast about 3 hours, then remove the lid and roast for another 1-2 hours, until pork can be pulled with a fork. Remove from dutch oven and let pork rest while you make the sauce.

5. Mix ketchup, vinegar, mustard, and brown sugar together with the drippings in the dutch oven. Bring the mixture to a boil over medium-high heat, then let simmer until reduced.

6. Shred the pork with two forks and toss with half of the bbq sauce. Serve on buns or on its own!