Prep 3 mins
Cook 5 mins
Every experienced barbecuer has an opinion on sauces/marinades/rubs. This marinade is made for a pork butt that has already been cooked on a hickory smoke grill with a dry rub. This recipe is from the Loveless Cafe in Nashville, Tennessee. It is to marinate the pulled pork after you have cooked it for an extended time over the smoky hickory fire on your grill. This is to be used before you add barbecue sauce to the meat! It can also be used while cooking, but according to the author, it is to be used after removing the pork butt from the fire, to ensure moistness in the meat. I cooked my pork butt 9 hours before pulling and adding this sauce, but it is worth the wait! I can also see using this like wicker's sloshing sauce...marinating pork ribs and pork butts before cooking to tenderize and reduce cooking time. It has a great flavor and is easy to prepare.
- 1 cup water
- 2 tablespoons salt
- 1⁄2 cup apple cider vinegar
- 1⁄2 tablespoon louisiana hot sauce
- 1 tablespoon black pepper
- 1 tablespoon chopped fresh oregano
- 1⁄4 cup brown sugar, tightly packed
- 1 tablespoon loveless dry rub seasonings
- 1 tablespoon garlic powder
- Bring the water, salt, vinegar, hot sauce, pepper, oregano, brown sugar, dry rub, and garlic to a boil and stop the cooking.
- Pull your pork and let it rest in the marinate.
- Serve, with optional barbecue sauce.
This was very good! A nice, tangy, slightly hot jolt of flavor and moisture to add to my pulled pork after it cooked all day on the smoker. I didn't have loveless seasoning, but the rub I used on the pork has mostly the same ingredients, so I used that instead. Given that my rub has a lot of salt in it already, I cut the salt in this recipe back to 1/2 teaspoon and it was plenty. I tossed the meat from a 5.5 pound bone in pork shoulder in this marinade, and every piece came out juicy, tangy, smokey, and delicious. Thanks for posting a great recipe!