Pulled Pork BBQ, BBQ Rub, and BBQ Sauce
A Summer Southern Tradition in Taste and Texture.
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INGREDIENTS
Nutrition- 2 -6lbs pork butt
RUB
- 1cup brown sugar
- 2tablespoons garlic salt
- 2
- 2tablespoons dry mustard
- 3
- 2teaspoons black pepper
- 2teaspoons salt
BBQ SAUCE
- 1cup brown sugar
- 1cup ketchup
- 1⁄2cup tomato sauce
- 1cup molasses
- 1⁄2cup A.1. Original Sauce
- 1⁄4
- 2teaspoons hot sauce
- 2teaspoons lemon juice
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DIRECTIONS
- 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!
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