INGREDIENTS:
1 tablespoon paprika1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1/4 cup butter
1 1/2 cups chopped onion
3 cloves garlic, chopped
1 tablespoon powdered mustard
2 cups catsup
1/4 cup packed dark brown sugar
2 cups water
1/4 cup apple cider vinegar
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
1 whole [5 pound] Boston pork butt
12 soft hamburger buns
1 teaspoon salt
INSTRUCTIONS:
Melt butter in saucepan. Add onion and garlic; cook until softened,5 minutes.Add mustard, paprika, cumin and cayenne; cook 1 minute. Add catsup, sugar,
vinegar and water; simmer, covered, 30 minutes. Uncover; simmer 30 minutes.
Add salt and pepper. This can be made two days ahead, then refrigerated,
covered. Before using, simmer 3 minutes.
Preheat oven to 350 degrees F. Heat oil in large ovenproof Dutch oven; add
pork; brown for 10 minutes.
Bake, uncovered for 35 minutes. Pour 1 cup of barbecue sauce over pork.Cover
pot. Lower heat to 250 degrees F. Bake 3 to 3 1/2 hours, basting meat
occasionally, until a thermometer inserted in the middle of the roast registers
170 degrees F to 180 degrees F.
Let cool slightly. Trim off excess fat. Pull meat apart using two forks. Mix
pulled meat with remaining barbecue sauce in a large bowl.
Serve on buns with col.e slaw.
