- 40 minutes
- 4 hours
- 8 - 10
Chop red bell pepper and set aside. Lay out pork butt, pat dry and rub evenly with cumin, chili powder, salt, and cayenne to coat it with seasoning. Heat olive oil in a pan on high. Place the pork butt in and sear it on all sides - approximately 1 minute per side. Set it aside, off the heat, on a cutting board.
Heat the oven to 325-degrees. Whisk together Worcestershire sauce, vinegar, hot sauce, and Liquid Smoke in a bowl. Add that liquid and the chopped bell pepper with the beer or chicken stock to your Dutch Oven. Bring to a boil and then reduce to a simmer, stirring to combine all the flavors. Place the pork in the liquid and cover. Add the put the pot inside your oven and let cook for approximately 3 hours, checking every half hour to hour. Remove from the Dutch Oven once it's fork tender, and add a sprinkling of hot sauce. Chop the meat with with a cleaver or sharp knife until it's the perfect consistency for pulled pork barbecue.
Serve with your favorite sides like pickles, hot chilies and coleslaw.