Slow-Roasted Boston Butt with Baked Beans and Coleslaw
- 1 each Boston Butt
- 1 1/2 tsp Onion Powder
- 1 tsp Mustard
- 1/4 tsp Cayenne
- 5 each Garlic
- 1 cup Apple Stock
- 2 tbsp Apple Cider Vinegar
- 1
Heat the oven to 300 F. Pat the pork dry very well with paper towels.
- 2
In a small bowl, mix the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dry mustard, brown sugar, and cayenne if using.
- 3
Rub the pork all over with the oil, then coat it thoroughly with the seasoning mixture, pressing it into the surface.
- 4
Put the sliced onion and smashed garlic in the bottom of a Dutch oven or roasting pan. Set the pork on top, fat side up, and pour the apple stock, chicken stock, or water around the sides. Cover tightly with a lid or foil.
- 5
Roast for 4 1/2 to 5 1/2 hours, until the pork is very tender and pulls apart easily with a fork. Start checking around the 4 1/2-hour mark. If you have a thermometer, the thickest part should be around 195-205 F for easy shredding.
- 6
Transfer the pork to a large cutting board or tray and let it rest 20-30 minutes. Skim excess fat from the pan juices, then stir the apple cider vinegar into the juices.
- 7
Shred or chop the pork into serving pieces, discarding large pieces of fat. Toss the meat with a few spoonfuls of the pan juices to keep it moist and flavorful.
- 8
Serve the pork with baked beans and coleslaw, with barbecue sauce, pickles, or extra vinegar on the side if you want.