Ingredients
* 1/4 cup (1/2 stick) butter
* 1-1/2 cups chopped onion (1 large)
* 3 cloves garlic, chopped
* 1 tablespoon powdered mustard
* 1 tablespoon paprika
* 1 teaspoon ground cumin
* 1 teaspoon cayenne pepper
* 2 cups ketchup
* 1/4 cup packed dark-brown sugar
* 1/4 cup apple-cider vinegar
* 2 cups water
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 tablespoon vegetable oil
* 1 whole 5-pound Boston pork butt
* 12 soft hamburger-type rolls
Directions
1. Melt butter in saucepan. Add onion and garlic; cook until softened, 5 minutes. Add mustard, paprika, cumin and cayenne; cook 1 minute. Add ketchup, sugar, vinegar and water; simmer, covered, 30 minutes. Uncover; simmer 30 minutes. Add salt and pepper. (Can be made 2 days ahead; refrigerate, covered. Before using, simmer 3 minutes.)
2. Heat oven to 350°F.
3. Heat oil in large ovenproof Dutch oven; add pork; brown, 10 minutes.
4. Bake, uncovered, in 350°F oven 30 minutes. Pour 1 cup of barbecue sauce over pork. Cover pot. Lower to 250°F. Bake 3 to 3-1/2 hours, basting meat occasionally, until instant-read thermometer inserted in middle of roast registers 170°F to 180°F.
5. Let cool slightly. Trim off excess fat. Pull meat apart using two forks.
6. Mix pulled meat with rest of barbecue sauce in a large bowl. Serve on buns with Hearty Coleslaw on the side.