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Homemade barbecue sauce has way better flavor than bottled versions.
Cooking the pork shoulder in the Dutch oven allows the meat to slowly grow tender, while developing a bark-like crust on top.
Adding only half of the barbecue sauce at the beginning keeps the pork from coming out too wet.
1 tablespoon (6g) kosher salt
5 tablespoons dark brown sugar (2 1/4 ounces; 65g)
Large pinch cayenne pepper
1 teaspoon (2g) ground coriander
1/2 teaspoon (1g) ground fennel seed
1 tablespoon (6g) paprika
1 teaspoon (2g) ground cumin
1 teaspoon (2g) freshly ground black pepper
1 whole bone-in or boneless pork butt (5 to 7 pounds; 2.25 to 3kg)
1 cup ketchup (8 ounces; about 225g)
1/2 cup dark molasses (4 ounces; about 115g)
2 tablespoons (30ml) Worcestershire sauce
1 tablespoon (15ml) high-quality liquid smoke, such as Wright's (see note above)
1 tablespoon (15ml) brown mustard
2 teaspoons (10ml) hot sauce
1/2 cup (120ml) cider vinegar, divided
1 tablespoon (15ml) vegetable oil
1 large onion, finely minced (about 6 ounces; 170g)
1 cup (240ml) bourbon
1/2 cup (120ml) homemade or store-bought low-sodium chicken stock or water
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