Perfect Pulled Pork

Ingredients:

• One Boston Butt roast (4-5#)
• 1-2 Tbsp. yellow mustard
• 6 Tbsp. KM Pork Rub, or rub of your choice
• 1 medium yellow onion
• 2-3 Tbsp. lard, tallow, avocado oil or other high-temp cooking fat
• 1/4 cup apple cider vinegar
• 1 Tbsp. Worcestershire sauce (optional)
• 
  
• Instructions:

1. Thaw roast in the fridge overnight.  
2. Remove Boston Butt from packaging and pat dry thoroughly.  Rub mustard on all sides of the roast-it should all be lightly coated.
3. Shake rub all over the roast, pressing it into the pork as you go.  I like to use a sheet of parchment paper to catch loose rub and also to help with pressing it in.  Use enough rub to thoroughly coat the entire surface. 
4. Place on a wire rack or metal colander, on top of a baking sheet.  Place into refrigerator for a minimum of 30 minutes; overnight is ideal.  
5. Preheat oven to 275-degrees.
6. Heat cooking fat in a 6 qt. Dutch oven over medium-high heat.
7. Sear the Boston Butt by allowing to cook for a few minutes on each side undisturbed.  You will likely need to drop the heat to Medium about halfway through to prevent it from burning before searing.  Meanwhile, slice your onion in half and then into thin semi-circle slices.
8. Once your roast is seared, remove to a large plate or platter and dump onions into the Dutch oven.  Stir well to loosen the brown bits on the bottom of the pan and allow to cook for a few minutes.  Once they begin to become translucent, pour the ACV in and scrape bottom to release any remaining bits.  
9. Once the harsh smell of the ACV has cooked off, add water and Worcestershire.  
10. Place the Boston Butt fat-side-up on top of the onions and cover tightly with lid.
11. Allow to cook undisturbed for 3-3.5 hours. To check for doneness, simply wiggle the bone that's now visible in the roast.  If it pulls out easily, you know it is done.  If it does not, return to the oven, covered, in 30 minute increments.
12. Remove from oven and allow to cool briefly before shredding right into the cooking liquid left in the pot. I like to remove some of the large chunks of fat, but leaving some and mixing it in is very important to have moist and flavor-packed meat for days to come.  
13. Season with more rub if you'd like, BBQ sauce of your choice, or anything your heart desires.  I like to leave it as-is so the leftovers can be used for anything from enchiladas to bbq to savory soup.  Enjoy! 

Notes:

-Taking longer than 3.5 hours?  Not to worry, it takes me 4 hours to cook a 4.5 pound butt.  Varying sizes of roasts and *actual oven cooking temps is why I suggest to start checking before the 4 hr. mark.

-If you do not have a Dutch oven, no problem!  Simply use a large, heavy-bottomed skillet through step 9.  You can then transfer to another large roasting pan with a tight fitting lid or an electric slow cooker on Low for 6-8 hours.  Using either of these optional methods, you will want to add an extra 1/8 cup of water and check periodically to make sure the liquid isn't drying up.