Bone Suckin'® Pork Butt Bundle

Experience the bold, tangy flavor of Bone Suckin' Eastern Vinegar BBQ Pork. This easy-to-follow recipe yields irresistibly tender pulled pork using Bone Suckin' Mustard as a binder for our Bone Suckin' Seasoning & Rub, a professional method that's simple enough for any home cook. 🍳 

Vinegar-based BBQ sauce not only imparts a signature tang but also acts as a natural tenderizer, breaking down fats in meat to create a less greasy and exceptionally flavorful result. Stock up and try this recipe today!

Watch the recipe video here!

Ingredients
Bone Suckin' Sauce® Eastern Vinegar, 4 oz. per pound of cooked meat
Bone Suckin'® Mustard
1 Jar Bone Suckin'® Seasoning & Rub
Pork Butt, 1 (4-7 lbs., will reduce by half when cooking)

Method
1. Preheat oven to 225°F.
2. Coat all sides of pork butt with Bone Suckin'® Mustard. Then coat all sides with Bone Suckin' Seasoning & Rub.
3. Place pork butt on rack inside baking pan, fat side up, then place in oven.
4. Cook pork butt fat side up for 1.5 to 2 hours per pound until internal temperature reaches 205°F.
5. Remove from oven and wrap in aluminum foil. Let rest for 10 minutes.
6. Using forks or heat resistant gloves, remove fat cap and discard, then pull pork apart.
7. Add Bone Suckin' Sauce Eastern Vinegar (about 4 oz. per pound of meat) and mix together. Pair with collard greens and coleslaw or make a sandwich! Enjoy!

*PRO TIP: Just because 165°F is safe, doesn't mean it's ready.
Remember, go low & slow!

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