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Pulled Pork BBQ, BBQ Rub, and BBQ Sauce
A Summer Southern Tradition in Taste and Texture.
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lbs pork butt
tablespoons garlic salt
or 1 tablespoon onion salt
(or Less if you like)
cup A.1. Original Sauce
teaspoons hot sauce
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!
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