- 5-8 lb bone-in pork butt
- 2 tablespoons salt
- 2 tablespoons freshly cracked black pepper
- 2 tablespoons chili powder
- 1 tablespoons garlic powder
- 2 teaspoons ground coriander
- 2 teaspoons mustard seed
- Other Ingredients:
- 4 cups apple cider vinegar
- 4 cups water
- 5 cloves garlic, chopped
- 1/ 3 cup dark brown sugar
- 1/ 4 cup white wine vinegar
- 1/ 4 cup Worcestershire sauce
- 3 tablespoons whole grain Dijon mustard
- 1 teaspoon red chili flakes
Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
Preheat oven to 500℉. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook for 45 minutes until dark browned and even blackened in some spots. Remove from oven.
Lower oven to 325℉. Pour 4 cups of apple cider vinegar over the top and add chopped garlic around the pork. Cover tightly twice with aluminum foil. Poke about a dozen holes all over the top of the foil. Cook pork butt 3 hours longer until so tender that it just falls away from the center bone.
Place the meat on a plate and pour the pan juice into a large saucepan.
To the pan juices add the white vinegar, Worcestershire sauce, dark brown sugar, dijon mustard, 3 tbsps of apple cider vinegar, and chili flakes.
Bring to a simmer until reduced by half and thick, about 20 minutes.
While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.
Make sure to top sandwiches with a fine coleslaw and a little extra sauce!