Ingredients

• 2kg (4lb) boneless pork butt
• 62.5 ml (1/4 cup) brown sugar
• 15 ml (1 tbsp) salt
• 15 ml (1 tbsp) paprika
• 15 ml (1 tbsp) garlic powder
• 15 ml (1 tbsp) black pepper
• 5 ml (1 tsp) ground cumin
• 5 ml  (1 tsp) onion powder
• 30 ml (2 tbsp) olive oil
• 355 ml (12 oz) beer (lagers are best)
• 500 ml (2 cups) Carmine’s ‘Q Sauce (your favourite)
• 62.5 ml (1/4 cup) water

Directions

1. Preheat oven / grill to 150°C (300°F). Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven
2. In a small bowl, thoroughly mix together brown sugar, salt, paprika, garlic powder, cumin, and onion powder. Rub all over pork. Season top with black pepper (Better if it’s done the night before)
3. In large Dutch oven heat oil medium-high setting. A few pieces at a time, brown pork butt, turning until all sides are sealed; approximately 2-3 minutes per side. (If spices are burning too quickly, turn down heat slightly, or turn sooner)
4. When all pieces are browned, place all in Dutch oven, pour beer over pork butt and cover with a lid
5. Bake covered until pork butt is starting to tender, (about 3 hours)
6. Remove lid, finish cooking uncovered 1-2 hours more, until pork pulls apart easily with a fork
7. Transfer pork from Dutch Oven, let rest for 10 minutes. Reserve pan remaining drippings for BBQ sauce

BBQ Sauce

1. Whisk Carmine’s ‘Q Sauce and water into pan drippings. Over medium-high setting on stove, bring sauce to a boil; then reduce to medium-low, simmer until thickened, stirring occasionally, takes about 5 minutes
2. Shred pork with forks, add it to the sauce and slowly mix until fully combined