It will take up to eight hours for the pork butt to reach maximum juicy, tender, pulled perfection so start first thing in the morning, leave the day free...
7lb. Pork Butt, bone-in
*Rub
1 1/2C red wine
1/2C packed brown sugar
2 bay leaves
2tsp. kosher salt
1tsp. pepper
1tsp. garlic
1tsp. garlic salt
1tsp. celery salt
1tsp. cayenne pepper
1tsp. paprika
1tsp. thyme
4-6 cloves garlic minced
3Tbsp. olive oil
(mix all ingredients together to form rub paste)
Preheat oven to 200 degrees.
Rinse Pork Butt and pat dry.
Allow to sit to room temperature, about half an hour.
Massage meat with your choice of *rub, paying attention to creases and crevices.
Place Butt in Dutch oven fat-side up.
Mix brown sugar and red wine. Pour over meat. Put bay leaves in liquid. Cook uncovered for one hour.
Drain off most liquid and remove bay leaves before pulling.
Check for doneness by pulling meat with fork away from bone. Pork ready when very little to no resistence occurs.
Begin pulling apart with forks until mixture appears uniform throughout.
Top heaping pile of pork with additional liquid, barbecue sauce and cole slaw on roll...Enjoy.
For bread, rolls, desserts, and doughs made fresh daily visit the Winter Hill Bakery.
http://somerville.patch.com/listings/winter-hill-bakery
Now that looks good. The Turkey is going in the trash and I'm cooking butt...........
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