• 4-6 pounds pork whole bone-in butt roast
• 3 tablespoons Dad’s Own
• 1 tablespoon sea salt
• 1 tablespoon honey
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 1 teaspoon dry mustard
• 1 teaspoon onion powder
• 1 tablespoon vegetable oil
• 1 can chicken broth
• 1 cup india pale ale (can substitute with any ale - no fruit or citrus)
• 1 cup Dad’s Own BBQ Sauce (link to recipe)

• Mix together all ingredients from Dad’s Own to onion powder and make a paste. Allow to sit while pork is prepared.
• Trim excess fat from pork shoulder, leaving a thin layer on one side.
• Liberally apply paste to pork shoulder, wrap tightly in plastic wrap and refrigerate overnight (at least 4 hours if making in the same day).
• Heat oven to 225 degrees.
• Heat a dutch oven on a stove with medium high heat and add oil.
• Sear all 6 sides of pork shoulder for 4 minutes or until charred. Remove from heat.
• With fat side up, add chicken broth and ale so liquid submerges half of the pork. Water can be added if there’s not enough liquid.
• Cover and braise in a preheated oven for 2 hours (do not touch).
• After 2 hours, baste every 45 minutes for the remainder of the cooking time to prevent the top from drying out (see cook chart below).
• With large forks, pull the pork from the bone and discard the bone.
• Continue to pull the pork, leaving large pieces and place on the stove and keep cooking over medium heat until pork absorbs most of the liquid.
• Serve with Dad’s Own BBQ sauce on the side or mixed in.

4lbs = 3 hours / baste 2x at 2 hours & 2.5 hours

5lbs = 3.5 hours/baste 2x at 2 hours & 2hr 45m

6lbs = 4 hours / baste 3x at 2 hours, 2hr 45m & 3.5 hours

Serving: Great on a sandwich with dill pickle slices or on its own with mac ‘n’ cheese and/or coleslaw.