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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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When I make this recipe at home, I slow cook the pork in the oven. It's such a treat to have leftovers of this for enchiladas, tacos, tostadas, or sandwiches. To make a delicious quesadilla, combine about 1/3 cup of this pork with a little coleslaw and grated sharp Cheddar cheese. Ingredients:
1 (5-pound) pork butt, trimmed and tied |
3 tablespoons q shack dry rub |
1 tablespoon olive oil |
1 cup apple cider |
1/2 cup water |
6 fresh rosemary sprigs |
4 jalapeño peppers, cut in half lengthwise |
barbecue sauce (optional) |
Directions:
1. Preheat oven to 325°. Rub pork with Q Shack Dry Rub.
2. Heat oil in a large Dutch oven over medium-high heat. Sear pork about 2 minutes on each side or until well browned. Remove from heat. Place pork skin side up, and add apple cider and next 3 ingredients.
3. Cover and bake at 325° for 3 hours 30 minutes. Remove lid; continue to bake 30 minutes. Remove from oven, and let stand 10 minutes. Pull pork with fingers or a meat fork into large pieces. Serve warm with barbecue sauce, if desired.
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