Ingredients:
Pork Butt 4-5 #
2 ½ cups water

Pork Rub:
½ tsp Turmeric
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp mustard powder

BBQ Sauce:
¼ cup yellow mustard
4 Tbsp. tomato paste
½ cup Molasses
¼ cup Distilled Apple Cider Vinegar
1 cup water
1 tsp dried turmeric
1 ½ tsp ground mustard powder
1 tsp onion powder
½ tsp salt

Directions:

Step One:
Preheat oven to 350*F.
Remove pork butt and place on top of aluminum foil.

Step Two:
Make Pork Rub (place all ingredients in a small bowl and combine seasonings)
Rub the Spice Mixtures on all sides of the Pork Butt.
Place Pork butt covered in Aluminum Foil in a roasting pan or deep glass casserole dish. Place in the oven and cook covered for 2 hours.

Step Three:
While the Pork is in the oven, make Sauce
Directions for Sauce:
Place all ingredients in a small pot and heat to a boil while stirring. Once the mixture is boiling, decrease the heat and let simmer for 20 minutes. Remove from heat and reserve for later.

Step Four:
After the pork has cooked for 2 hours, Remove from oven and place 1 ½ cups of water in the pan. (this will help to continue to keep the pork butt moist). Cover again with the aluminum foil and place back in the oven for about 1 hour.

Step Five:
Remove the pork butt from the oven. Uncover and remove the aluminum foil from the top. If low on water, add 1 cup of water to the pan. Place back in the oven for 30 more minutes uncovered.

Step Six:
Remove the Pork Butt from the oven and allow the pork to stand in its juices for another 20 minutes. Place on a cutting board and chip or shred using a knife.
Once the meat is chipped or shredded, add the sauce to mix thoroughly.
Place on buns for sandwiches, use in Brunswick stew or eat with lettuce wraps and cole-slaw.