1/1 Photo of Pulled Pork BBQ, BBQ Rub, and BBQ Sauce
6 hrs 30 mins
Donna Luckadoo's Note:
A Summer Southern Tradition in Taste and Texture.
My Private Note
Units: US | Metric
- 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
- 1Place Dry rub ingredients in a large Ziplock Bag and mix well.
- 2Rinse Pork Buttes and sprinkle heavily with the Dry Rub,& using a Knife, poke some holes over entire surface of the Pork.
- 3Make sure Buttes are well coated with the rub.
- 4Place in a large container covered with saran wrap and refrigerate Buttes for 8 hours or over night.
- 5Add all the Sauce ingredients in a sauce pan and bring to a boil, stirring constantly so it doesn't stick.
- 6Let sauce cool and either pour into a Quart jar or some kind of seal able container.
- 7This Sauce will Keep at least 6 Months if kept sealed and in the fridge.
- 88 hours later or the next day, Preheat oven to 300 degrees.
- 9Place 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.
- 10Pork will be dark and crusty on the outside.
- 11Inside will be moist and delicious.
- 12After the Pork is Pulled, Pour your Sauce over it and mix well.
- 13This makes a lot of BBQ and I usually Freeze Half.
- 14Freeze up to 6 months.
- 15Serve BBQ on a Bun or just eat it with a fork!
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Nutritional Facts for Pulled Pork BBQ, BBQ Rub, and BBQ Sauce
Serving Size: 1 (55 g)
Servings Per Recipe: 40
- Amount Per Serving
- % Daily Value
- Calories 129.6
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 1.2 g
- Cholesterol 14.9 mg
- Sodium 242.9 mg
- Total Carbohydrate 19.9 g
- Dietary Fiber 0.2 g
- Sugars 17.1 g
- Protein 4.6 g
The following items or measurements are not included:
A.1. Original Sauce