Chabé and Cola Pork Butt

Ingredients:

• 4–6 lb. Boston butt (also called pork shoulder)
• 1 large onion, chopped
• 1 tablespoon sugar
• 1–2 teaspoons kosher salt
• 1-2 teaspoons coarse ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Red pepper flakes, to taste
• 1–2 bay leaves
• 1 (16–20 ounce) bottle of your favorite cola.
• 1 bottle of Chabé® Sambal Chili
• 1 tablespoon yellow mustard
• 2 tablespoons cider vinegar
• 1 tablespoon Worcestershire sauce

Directions:

1. If the pork comes with layer of skin and fat, trim it off.
2. Place half of an onion in the bottom of a heavy Dutch oven. In a small bowl, combine the sugar, salt, pepper, garlic powder, onion powder, and red pepper flakes. Coat both sides of the meat with the seasoning. Lay the pork over the onion and top with the remaining onion and bay leaves.
3. In a bowl combine the Coca-Cola, chili sauce, and mustard. Pour the mixture over the meat. Cover the pot.
4. Place in oven, cook at 300˚ F for 5 to 6 hours, turning a couple of times in the process. The meat is ready when it breaks apart when lifted. Place on a cutting board and “pull” the pork into shreds.

For the Sauce:

1. Transfer the sauce to a measuring cup. Let it settle a moment, then skim off most of the fat (it’s OK to leave a little).
2. Add the vinegar and Worcestershire sauce and tinker with the seasonings, if you like. You should have 2 to 2½ cups of sauce—more is better!