Ingredients:
¼ Cup Soft Butter Or margarine
1 Large Onion, Chopped
4 Cloves Garlic, Minced
1 Tablespoon Powdered Mustard
1 Tablespoon Paprika
1 Teaspoon Fresh Ground Cinnamon
1 Teaspoon Cayenne Pepper
2 Cups Catsup
¼ Cup Dark Brown Sugar
¼ Cup Cider Vinegar
2 Cups Cold Water
1 Teaspoon Table Salt
½ Teaspoon Fresh Cracked Pepper
1 Tablespoon Olive Oil
1 Whole Pork Butt
Hamburger buns
Information:
Serving Size 6-10
435 Calories Per Serving
18 Grams Of Fat
Cooking Directions:
Melt all the butter in a large saucepan or skillet. Add chopped onion and minced garlic, cook until golden brown and soft. Add mustard powder, ground paprika, cumin and cayenne; cook 1 more minute. Add catsup, dark brown sugar, cider vinegar and cold water; cover and simmer for 30 minutes. Uncover the saucepan; allow simmering additional 30 minutes. Add salt and pepper to taste. Set aside. Preheat the oven to 350 degrees. Heat up the oil in a large oven proof pan or Dutch oven. Add pork butt and brown all sides for 10 minutes. Bake pork butt uncovered for 30 minutes. Top pork butt with 1 cup of reserved mixture. Cover pot; lower the heat to 250 and bake for 3 hours. Baste pork frequently. Once the pork reads 180 degrees on the thermostat trim off fat and start to pull the pork apart. Mix with remaining sauce and spoon onto Hamburger buns. Goes great with chilled coleslaw.
