Apple Cider Brined Half Pork Butt

1 Corinthians 1:17

[17] For Christ did not send me to baptize but to preach the gospel, and not with words of eloquent wisdom, lest the cross of Christ be emptied of its power.

This takes awhile but oh so worth it!!!

No BBQ sauce necessary!

3 lb Half size pork butt, pat dry

Brine

1 c Apple cider

1-1/2 T kosher salt

1/3 c brown sugar 

1/4 c Worcestershire sauce

1/2 T onion powder 

1/2 T garlic powder

1 T coarse black pepper 

1 T smoked paprika 

Stir 

Place in gallon ziplock

Add pork butt

Add more cider to just cover butt

Seal bag

Set in Dutch oven, put on lid

Place in fridge overnight

Remove after brine time

Reserve brine for cooking

Pat dry

Cover lightly with yellow mustard 

Sprinkle on your favorite BBQ rub all over

Pat don't rub meat

Set on rack in disposable pan, fat side up

Cook oven temp of 250 degrees till meat is 160 degrees 

This sets the bark

Turn oven to 275 degrees

Using same disposable pan, cover rack with parchment

Put some brine in disposable pan 

Lay parchment on top of rack

Lay butt on parchment 

Lay another parchment sheet on butt top

Cover tightly with foil

Cook till butt internal temp is 200 degrees

Rest covered 20 minutes 

Pull pork or slice 

Tender