- 5lbs Boston butt, boneless or bone-in. If it’s boneless, keep it tied.
- 2 cups White wine – If you are on a tight budget, use a lager beer.
- 1 cup Madeira or port wine
- 1 cup Chicken stock or water… or more wine
- 1 tbsp Kosher salt
- 1 tbsp Brown sugar
- 1 tsp Caraway seeds gently crushed in palms of hands
- 1/2 tsp Ground cardamom
- 1 tsp Smoked paprika if you have it
- 2 tsp Ground cumin
- 3 tbsp Bacon drippings or 1 tsp liquid smoke
- 8 Brioche Kaiser rolls for serving
- Preheat oven to 200f. (This recipe may also be prepared in a roaster oven, using the same times and temperatures.)
- Mix everything except the pork in a medium mixing bowl until the sugar dissolves.
- Sear all sides of the pork in a dry skillet over medium high heat until golden.
- Pour a little of the wine mixture into a roasting pan or Dutch oven large enough to accommodate the meat and the liquids. Carefully, situate pork, fat side up, in the pan. Pour the rest of the wine mixture over the meat to coat. Cover tightly with foil or lid.
- Cook at 200f for about 5 hours.
- Reduce the oven temperature to 170, spoon some of the wine mixture over the meat, and cook another 4-5 hours until the pork is fall-apart tender.
- Remove the pork from the oven and allow it to rest until in is cool enough to pull apart by hand. Transfer the meat to a cutting board and pull it all apart, removing tough or overly fatty pieces. Place the pulled pork in a serving bowl and pour about 1/2 cup of the cooking liquid over the top.
- Serve on Olde Hearth Bread Company’s Brioche Kaiser buns.