Preheat the oven to 300 degrees. Grease a large Dutch oven with cooking spray and add the pork butt. In a small bowl, stir together the garlic salt, paprika, pepper and mustard. Sprinkle evenly over the pork butt. Pour liquid smoke and water, beer or stock around the pork, cover and roast 6 hours or until the internal temperature reaches 190 degrees. Allow to rest 10 minutes before shredding the meat. Drizzle with your favorite barbecue sauce and serve.
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Recipe by The Tennessee Magazine at https://www.tnmagazine.org/dutch-oven-cooking/