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–+ servings
Bone Suckin' Sauce Eastern Vinegar with a plate of Pulled Pork

Bone Suckin’ Eastern Vinegar BBQ Pork Butt (Mustard Method)

The BEST pork butt is made with Bone Suckin' Sauce. Great alone, on a sandwich, on your plate with any side you choose and perfect for a midnight snack.
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Prep & Marinate 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • 1 Baking Pan
  • 1 Baking Rack
  • 1 Aluminum Foil
  • 1 Thermometer
  • 2 Forks or Heat Resistance Gloves

Method
 

  1. Preheat oven to 225°F.
  2. Coat all sides of pork butt with Bone Suckin'® Mustard. Then coat all sides with Bone Suckin' Seasoning & Rub.
  3. Place pork butt on rack inside baking pan, fat side up, then place in oven.
  4. Cook pork butt fat side up for 1.5 to 2 hours per pound until internal temperature reaches 205°F.
  5. Remove from oven and wrap in aluminum foil. Let rest for 10 minutes.
  6. Using forks or heat resistant gloves, remove fat cap and discard, then pull pork apart.
  7. Add Bone Suckin' Sauce Eastern Vinegar (about 4 oz. per pound of meat) and mix together. Pair with collard greens and coleslaw or make a sandwich! Enjoy!

Notes

Bone Suckin' World Champion Mustard jarBone Suckin' Original Seasoning & Rub
Bone Suckin' Eastern Vinegar 
*PRO TIP: Just because 165°F is safe, doesn't mean it's ready. Remember, go low & slow!

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