Pulled Pork BBQ, BBQ Rub, and BBQ Sauce
- Ready In:
- 6hrs 30mins
- 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
- 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!
Join The Conversation
I have made this twice now - the first time in the oven (I didn't use as much cayenne pepper as the recipe called for); brought it to work for my co-worker "guinea pigs" to try and WE ALL LOVED IT. Then I did the same thing for a church choir practice except I smoked the pork butt at 225 degrees for an hour per pound of port butt. EVEN BETTER. The leftovers came to work with me and the crew liked it even more. This is a simple to follow - fairly painless recipe to use and I would share this recipe with anyone who asked for it because it is REALLY GOOD!!!