Ingredients

The following ingredients have 7 Servings
  • 1 (5) lb boneless pork butt or shoulder
  • 1 Tbsp coarse salt *
  • 5 tsp black pepper
  • 5 tsp paprika
  • 3/4 tsp cayenne pepper
  • 3/4 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 cup brown sugar
  • 1 Tbsp vegetable oil
  • 1/4 cup spicy brown mustard or yellow mustard
  • 1 cup water (divided)
  • 3/4 cup apple juice
  • 1/4 cup apple cider vinegar

Instruction

  • Preheat oven to 325 degrees. Adjust oven rack to middle lower position (so that your pot fits).
  • Cut the fat cap off of the large chunk of pork. Slice the pork into about 8 large chunks. You'll want the pork to remain marbled with fat, but if there are giant spots, it's ok to remove them.
  • In a small mixing bowl, combine the salt, pepper, paprika, cayenne, garlic powder, cumin, and brown sugar. Rub the mixture over the pieces of pork.
  • In a large Dutch oven over medium-high heat, add the vegetable oil. When the oil is hot, add the pork and sear. When the meat is crispy and brown flip and continue to sear the other side (I let mine go for about 4 minutes on each side).
  • Meanwhile, whisk together the mustard, ¾ c. water, apple juice and apple cider vinegar. Pour over the braised pork, bring to a simmer. When the mixture is rapidly bubbling, cover and transfer to the preheated oven and bake (braise) for 3-3½ hours or until the meat is fork-tender and the liquid is almost entirely gone.
  • Remove from the oven and take the lid off. Allow to cool for 10 minutes before transferring the meat to a cutting board or plate. Using two forks, shred into bite-size pieces. Toss with remaining ¼ c. of water, serve immediately.