5lbbone in pork buttcan use boneless if that's all you can find
BBQ Sauce
1/2 cKetchup
2T Dijon Mustard
3TWorchestershire Sauce
1/3cBrown Sugar
Instructions
Mix the rub ingredients in a small bowl, and the rub all over the pork butt. Wrap in plastic wrap, place in pan and refrigerate one hour, or as long as overnight. I do overnight.
Preheat oven to 500°.
Unwrap the pork butt and place in disposable pan placed on a cookie sheet for stability. Cook 45 minutes until dark browned and beginning to blacken in places. Remove from oven and lower the temperature to 325°. Pour the beer over top and add chopped garlic around the meat. Cover tightly with heavy duty foil, and poke about 10 holes all over the top of the foil. Cook another 2 1/2 hours or longer, until the meat is coming away from the bone.
Take the meat out of the pan and pour the pan juice into a pot. Add the BBQ sauce ingredients to the juice.
Bring to a boil and reduce to simmer until reduced by half. (about 20 minutes)
While the sauce is reducing, shred the pork and place back in the disposable pan. Once the sauce is done, pour over the shredded pork, and mix until all the meat is coated and sauce is mostly absorbed. (it will continue to absorb over time.)
Freezes well.
Notes
Note: Frequently the pork butts I find are over 5 lbs, and that works fine. I've used up to 8 lbs at once.