Smothered in barbecue sauce, every bite is packed with bold, smoky goodness. Whether you’re slicing it up or shredding it down, this roast is guaranteed to be the star of the table. It’s all about keeping things simple, flavorful, and done right!
INGREDIENTS
DIRECTIONS
- Set your oven to 325°F. You want a nice, even heat for slow-cooking that tenderizes the roast to perfection.
- Drizzle 1 tablespoon of olive oil over the roast. Sprinkle 2 teaspoons of sea salt, 2 teaspoons of black pepper, and AB’s B Rub evenly across the surface. Rub it in well with your fingertips, making sure to coat all sides. Flip the roast and repeat on the other side.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
Once the oil is hot, carefully place the seasoned roast into the pan using tongs. Sear the roast for about 2 minutes on one side until you see a golden-brown crust. Flip and repeat on the other side. Don’t forget to sear the edges for maximum flavor. - Pour the entire bottle of barbecue sauce over the roast. Lift it slightly with your tongs to make sure the sauce gets underneath and coats the bottom of the pot.
- Cover the Dutch oven with its lid and place it in the preheated oven. Cook at 325°F for 2 to 2½ hours, turning the roast over halfway through the cooking time. The roast is done when it’s tender and can be easily pulled apart with a fork.
- Remove the Dutch oven from the oven and let the roast rest for 10 minutes.
Slice or shred the roast and serve it smothered in that flavorful barbecue sauce.
