Skill Level: Intermediate
Servings: 8
Nutritional Info Per Serving (1 of 8 servings): Calories 672, Total Fat 25 g, Saturated Fat 8 g, Carbs 73 g, Fiber 6 g, Sugar 44 g, Protein 38 g, Cholesterol 107 mg, Sodium 1011 mg
Total Time: 5 hours
Active Time: 20 minutes

Experience the magic of slow-cooked pulled pork without firing up your grill. Chipotle powder combined with apple cider and ketchup creates an irresistible smoky, sweet, and tangy sauce that transforms a simple pork butt into something spectacular. After hours in the oven, the meat becomes so tender it practically melts in your mouth. Pile it high on a toasted potato roll with creamy coleslaw and watch your guests come back for seconds. The vinegar-based slaw cuts through the richness perfectly, balancing every smoky bite.

Ingredients

1 to 2 tablespoons chipotle chile powder
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon Hungarian paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
1/2 cup packed dark brown sugar plus 2 tablespoons
One 4-pound boneless pork butt
1 cup barbecue sauce
1 cup apple cider
3/4 cup ketchup
1 tablespoon Dijon or yellow mustard
1 tablespoon Worcestershire sauce
8 toasted potato rolls
Coleslaw, for serving

Instructions

In a small bowl, whisk together the chile powder, kosher salt, paprika, garlic powder, onion powder, black pepper, and 2 tablespoons of brown sugar until fully blended with no lumps. Generously spread the spice rub all over the pork butt, pressing it into the meat on every side. Allow the pork to rest at room temperature for at least 1 hour, or tightly wrap it in plastic wrap and chill for up to 48 hours.
Place a rack in the lower third of your oven and preheat to 275F.
In a large Dutch oven or heavy pot, whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce, and the remaining 1/2 cup brown sugar. Add the pork and any juices that have collected, turning the pork to coat it evenly with the sauce. Bring the mixture to a boil over medium-high heat. Cover the pot, move it to the oven, and bake until the pork is very tender and easily shreds with a fork, about 3 to 3 1/2 hours. Remove the pot from the oven and let the pork cool uncovered for 30 minutes.
Reserve 1 cup of the sauce for serving. Using a potato masher, crush the pork into the remaining sauce so the meat falls apart completely and shreds evenly. Stir well to combine the pork with the sauce. Serve the pulled pork on toasted potato rolls topped with coleslaw. Offer the reserved sauce on the side.