Ingredients
Scale
- 4 – 6 pounds boneless pork butt, Boston butt, or pork shoulder
- ¼ cup (60 g) yellow mustard
- ½ cup (100 g) light brown sugar, packed
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 12 ounces beer of choice
- 1 cup (249 g) orange juice
- 1 cup (240 g) chicken stock
- 1 large yellow onion, quartered
- 1 disposable aluminum foil pie tin
Instructions
- Coat the pork roast with yellow mustard.
- Prepare spice rub and apply it to the pork, then refrigerate overnight.
- Preheat oven to 225°F (107°C) and prepare Dutch oven with inverted pie tin.
- Place pork on the pie tin and pour in beer, orange juice, and chicken stock.
- Cover and bake for 6-8 hours until the internal temperature reaches 195°F (90°C).
- Remove, let rest, shred, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Marinate overnight for best flavor.
Patience is key; cooking low and slow yields the best results.
Rest the meat before shredding to enhance moisture and flavor.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Oven Baking
- Cuisine: American
Nutrition
- Calories: 290
- Sugar: 5
- Sodium: 740
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 0
- Protein: 32
- Cholesterol: 100