Category: Pork

• 7 pound whole pork butt roast
• 5 tablespoons brown sugar
• 1 tablespoon salt
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon ground black pepper
• 1 teaspoon ground coriander
• pinch cayenne pepper
• 1 cup ketchup
• 1/2 cup dark molasses
• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid smoke
• 1 tablespoon brown mustard
• 2 teaspoons hot sauce
• 1/2 cup cider vinegar
• 1 tablespoon vegetable oil
• 1 large onion, finely minced
• 1 cup bourbon
• 1/2 cup water

Method

1. Preheat oven to 300°F.
2. Combine sugar, salt, paprika, cumin, pepper, coriander, and cayenne in a small bowl.
3. Rub about half of the spice mixture onto the pork, keep the remaining spice mixture.
4. In a separate bowl, whisk together ketchup, molasses, Worcestershire, liquid smoke, mustard, hot sauce, half of the vinegar, and the remaining spice mixture.
5. Heat oil in a dutch oven over medium-high heat.
6. Add pork to oil and cook until well browned on all sides (about 5 minutes).
7. Add onion to pork and cook until softened (about 2 minutes).
8. Turn off burner and add bourbon to the pork. 
9. Turn burner back on and then carefully light the bourbon with a long match, let cook until flames die out (about 2 minutes).
10. Add half of sauce mixture and the water to the pork.
11. Cover the dutch oven and put it into the oven, cook until meat is tender (about 4 hours).
12. Remove lid and continue to cook until meat is fork tender and has a dark bark (about 1 hour).
13. Remove dutch oven from oven.
14. Put pork in a large bowl, keeping sauce in the dutch oven.
15. Add remaining sauce and vinegar to the dutch oven, stir to combine.
16. Once pork is cool, shred with two large forks.
17. Combine meat and sauce and serve.

Source