Vivian Howard’s Caramelized Onion Oven-Cooked BBQ
No smoker is no problem with this oven-cooked pork BBQ recipe.
Nathan Lambrecht
Ingredients
- 2 large onions, thinly sliced
- 1 tablespoon olive oil, divided
- 3-4 pounds bone-in pork picnic or Boston Butt
- 1 ¾ tablespoons salt, divided
- 1 ½ tablespoons smoked paprika
- 3 teaspoons cayenne pepper
- 1 tablespoon ground black pepper
- ½ cup apple cider vinegar
Instructions
- In a Dutch oven large enough to hold the pork butt, cook the onions with 1 teaspoon salt and 1 tablespoon olive oil over medium-low heat until caramelized, about 30 minutes.
- Heat oven to 350 degrees. Rinse and dry the pork butt with paper towels. Season all sides with paprika, cayenne, black pepper and remaining salt. Then, as if the pork is your face and the onions are a mud mask, slather all sides of the pork roast with an even layer of the onions. Carefully place the pork butt, fat cap facing up, in a Dutch oven just large enough to hold it. Pour the cider vinegar around it, taking care not to wash off the onions. Cover with a tight-fitting lid or a double layer of foil. Slide the pot onto the middle rack of your oven and bake.
- After 3 hours, remove the lid and roast another 30 minutes uncovered. The onions on top will crisp up, even char a bit, and that’s what you want. The bitterness that comes with the char will balance the sweetness of the onions and give the impression of burnt ends in proper BBQ.
- Allow the BBQ to rest about 15 minutes, then skim some of the rendered fat off the vinegary juice that has pooled at the bottom of the pan. Roughly chop, pull or slice the falling-apart-tender roast and toss it around with the vinegar sauce.
- Serve warm in tacos, on a sandwich, or with something crunchy and bright in the spirit of slaw.
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