Ingredients
- 2 lb Boneless Boston Butt
- 2 tbsp extra virgin olive oil
- 1 bottle Rufus Teague Whiskey Maple BBQ Sauce, divided
- 4 Brioche Buns
- 1 lb coleslaw (from our deli)
Directions
Preheat the oven to 325ºF.
Heat a 5-quart Dutch oven over medium heat, add the oil and heat about 3 minutes. Sear the pork on both sides, about 5 minutes per side until golden brown. Add ½ c sauce and bring mixture to a simmer over medium heat. Cover and transfer to the oven. Cook for 4 hours, or until pork pulls apart with a fork.
Once cool enough to handle, shred pork with 2 forks and add additional sauce to taste. Portion BBQ on buns. Top with coleslaw and serve.
Alternatively, you can do this in a slow cooker. Add pork and cover with ½ c sauce. Put lid on slow cooker and cook on high for 4 hours.
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Recipe Ratings and Reviews
Delicious and so easy. We've become great fans of Rufus Teague BBQ sauces. Very flavorful.
Super easy and excellent flavor from the Whiskey Maple barbecue sauce!
I attempted to make this recipe in a Le Creuset 5.5 qt Dutch oven… DON’T use that to cook it in! It will burn up and you’ll be left with something that looks like shredded black tar and it will leave your house smelling awful. IF there’s a next time for this recipe, I’d use a crockpot.