Boston Butt
onion powder
garlic, crushed
nutmeg
cumin
oregano
crushed rosemary
thyme
Ancho pepper (McCormicks)
sea salt
white pepper
red pepper flakes
2-3 cups brown sugar (or more)
2 cups apple cider
1 cup chicken broth
bay leaves

In a large mixing bowl: whisk all dry ingredients (leaving out the bay leaves).

I've made this for so many years, I couldn't tell you exact measure. I know this: HEAVY on the onion powder, fresh crushed garlic, nutmeg, cumin and herbs, half a jar of McCormicks Ancho Pepper, LIGHT on the salt, white pepper and red pepper flakes, the brown sugar is really to taste - I start with about 2 to 3 cups (depending on sweetness preference). Whisk all well.

Stick butt liberally, all over with turning fork - go deep and close to create fissures where the seasonings can go; rub butt well, making sure to get plenty in all folds and crevices; cover and refrigerate 24 to 48 hours.

Set out for one hour prior to roasting. Put in oven-safe dish, pour in about 2 cups apple cider and 1 cup chicken broth, pouring slowly over top of butt - you don't want to rinse the seasonings off the top; add bay leaves.

Cook at 450°F for one hour; reduce temp to 225°F; turn every 1.5 to 2 hours. I do an hour per pound - it is done when it's literally falling apart. You should be able to pull off "splinters" of pork. I add cider and broth only as the moisture is cooked off - you want to create that really thick yummi-ness that will become the sauce.

Sauce:

apple cider
apple cider vinegar
1-2 tbsp. aminos (Braggs)
1 cup brown sugar

ALL drippings from pan - add any fat from the pork as you pull it; pour into a sauce pan or dutch oven (depending on your cook size); add apple cider, apple cider vinegar (I use Braggs), and about 1-2 tablespoons Braggs aminos (to taste, depending on your salt content - the aminos are WAY salty and will give a smokey flavour) and 1 cup brown sugar.

Bring to boil, stirring frequently. Adjust taste to your preference. We like a tangy BBQ so, mine might have more vinegar. This is somewhere between a BBQ sauce and a mop sauce - not thick and not too soupy.

My crew always asks for these as sliders on Hawaiian Rolls.

Enjoy!

Submitted by: Celeste Hunt