Our Alabama New Year weather didn't allow us to smoke pork for our pulled pork sandwiches. So, Plan B was implemented. The pork was cooked to tender perfection and pulled easily for our sandwiches.
1 - 5 lb. Boston Butt
Kosher Salt
Granulated Garlic
Onion Powder
Ground Black Pepper
1/4 cup Vegetable Oil
1/2 cup white wine
4 cups water
Coat the pork roast with the salt, garlic, onion powder and black pepper. Heat oil in a large Dutch oven over high heat. Carefully place pork into Dutch oven and sear on all sides. When pork is browned, add white wine and deglaze the Dutch oven. Add water and lower heat to simmer.
Let pork simmer, turning over every hour or so. When pork is done, remove from Dutch oven and place on a large cutting board or baking sheet. Using two large forks, gently pull the pork into shreds. Serve on buns with your favorite sauce.
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