Pulled Pork BBQ, BBQ Rub, and BBQ Sauce

READY IN: 6hrs 30mins
YIELD: 8-9 lbs.




  • 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!