Directions
1
Remove Boston butt roast from refrigerator. Season with salt and rub with bourbon brown sugar seasoning mix. Let rest 30 min. in cool room
3
Heat large, cast-iron Dutch oven over medium-low* until a drop of water sizzles, 5 to 8 min
4
Add 2 Tbsp. of oil to Dutch oven, then carefully place roast in a pan. Brown bottom thoroughly, about 5 min
5
Rotate roast about 90°. Continue cooking and turning roast until thoroughly browned on all sides, about 20 min. total
6
Remove roast to platter. Pour bourbon and cook, scraping the bottom to get any browned bits of meat, until reduced by half, about 5 min
7
Return roast to pan. Arrange vegetables around roast. Add enough stock to cover about 3/4 of the roast
8
Cover Dutch oven and place in the center of the oven. Turn roast by 90° every 2 hours, adding more stock if needed
9
Cook until the meat pulls apart at a touch
10
8 hours in total. Remove to a warm platter and rest 15 min. before serving
