Ingredients
Scale
- ½ cup dark brown sugar
- 2 tbsp. paprika
- 1 tbsp. onion powder
- 1 tbsp. kosher salt
- 2 tsp. ground mustard
- 1 tsp. freshly ground black pepper
- 1 tsp. ground coriander
- ½ tsp. cayenne pepper
- 1 (5-lb.) bone-in Boston butt
- 1 (5-oz.) bottle Worcestershire sauce
- ½ cup applejack, such as Laird’s
- 1 ½ cups apple cider
- 1 to 2 tbsp. apple cider vinegar, optional
Instructions
- Combine the brown sugar, paprika, onion powder, salt, ground mustard, pepper, coriander, and cayenne in a bowl. Place the pork in a dish and coat it on all sides with the Worcestershire sauce and spice blend. Refrigerate the meat, uncovered, for at least 8 hours or overnight. Remove the meat from the refrigerator and bring it to room temperature before proceeding with the recipe.
- Center a rack in the oven and preheat it to 450°F. Transfer the pork and any accumulated juices from the dish to a Dutch oven. Pour the applejack and apple cider around the pork, being careful not to displace the spices. Place the Dutch oven over high heat and bring the liquid to a boil. Remove the pan from the heat, cover, and place it in the preheated oven. Immediately lower the temperature of the oven to 225°F. Cook for 4 hours without opening the oven door. Remove the pan from the oven. Gently spoon the braising liquid over the pork several times. Return the pork to the oven to cook, uncovered, for 30 minutes.
- Remove the meat to a cutting board, pull it off of the bone, and shred it with two forks; cover loosely with foil to keep warm. Skim excess fat off of the braising liquid. Add a tablespoon or two of apple cider vinegar to brighten, if desired, and spoon the liquid over the pork to serve.