Dinner Recipes
Pulled Pork BBQ, BBQ Rub, and BBQ Sauce
Description
"A Summer Southern Tradition in Taste and Texture."
Ingredients
- 2 -6 lbs pork butt
- 1 cup brown sugar
- 2 tablespoons garlic salt
- 2 tablespoons onion powder or 1 tablespoon onion salt
- 2 tablespoons dry mustard
- 3 teaspoons cayenne pepper (or Less if you like)
- 2 teaspoons black pepper
- 2 teaspoons salt
- 1 cup brown sugar
- 1 cup ketchup
- 1⁄2 cup tomato sauce
- 1 cup molasses
- 1⁄2 cup A.1. Original Sauce
- 1⁄4 cup Worcestershire sauce
- 2 teaspoons hot sauce
- 2 teaspoons lemon juice
Directions
- Place Dry rub ingredients in a large Ziplock Bag and mix well.
- Rinse Pork Buttes and sprinkle heavily with the Dry Rub,& using a Knife, poke some holes over entire surface of the Pork.
- Make sure Buttes are well coated with the rub.
- Place in a large container covered with saran wrap and refrigerate Buttes for 8 hours or over night.
- Add all the Sauce ingredients in a sauce pan and bring to a boil, stirring constantly so it doesn't stick.
- Let sauce cool and either pour into a Quart jar or some kind of seal able container.
- This Sauce will Keep at least 6 Months if kept sealed and in the fridge.
- 8 hours later or the next day, Preheat oven to 300 degrees.
- Place Butts in the oven uncovered for 6 hours. Test to see if the Pork pulls apart after 6 hours. If not, continue cooking until it does.
- Pork will be dark and crusty on the outside.
- Inside will be moist and delicious.
- After the Pork is Pulled, Pour your Sauce over it and mix well.
- This makes a lot of BBQ and I usually Freeze Half.
- Freeze up to 6 months.
- Serve BBQ on a Bun or just eat it with a fork!
- Enjoy!
