Barbecue Pulled Pork

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Nothing says game day like smokey Barbecue Pulled Pork.   Place it on a toasted Brioche roll and top it with  my {Healthy} Cole Slaw Dressing and you have a game winner!

I shared my son’s recipe for {Healthy} Cole Slaw Dressing earlier this week. It was part of the smorgasbord he made for us over the weekend.  The Cole Slaw Dressing was a healthy alternative that he made using raw apple cider vinegar and raw honey  and cutting back on the amount of mayo.

This guy here though was the main event! My son made a tasty dry rub and smoked the pork all day in his new Masterbuilt Sportsman Elite Digital electric smokehouse.  Once the pork was ready he added his special homemade Barbecue Sauce to complete this mouth watering sandwich.

I know not everyone has a smoker handy so if you don’t, you can prepare your pulled pork either in your oven or on a grill.  The dry rub and barbecue sauce will make it taste just as delicious!

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Barbecue Pulled Pork

Nothing says game day like smokey Barbecue Pulled Pork. Place it on a toasted Brioche roll and top it with my {Healthy} Cole Slaw Dressing and you have a game winner!

Course Main Course

Cuisine American

Prep Time 20 minutes

Cook Time 6 hours

Total Time 6 hours 20 minutes

Servings 8 people

Calories 404kcal

Author Nicole Crocker

Ingredients

• 3-4 Pounds Boneless pork butt

For the dry rub

• 1/2 Cup Brown sugar
• 1/4 Cup Paprika
• 1 Tablespoon Black pepper
• 1 Tablespoon Salt
• 1 Tablespoon Chili powder
• 1 Tablespoon Garlic powder
• 1 Tablespoon Onion powder
• 1 teaspoon Cayenne

For the Barbecue sauce

• 1 Cup Apple cider vinegar
• 1 Cup Ketchup
• 1/2 Cup Water
• 1/4 Cup Chopped onion
• 2-3 Cloves Garlic ,minced
• 2 Tablespoons Unsalted butter
• 2 Tablespoons Molasses
• 2 Tablespoons Prepared mustard
• 2 Tablespoons Brown sugar
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon Paprika
• 1 Tablespoon Chili powder
• 2 teaspoons Dried oregano
• 2 teaspoons Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

• Cut strings off pork butt. Rinse meat and dry. Set aside.

For the dry rub

• Mix all of the ingredients in a small mixing bowl.
• Generously coat meat on all sides. Rubbing in with your hands. Set aside.

For the Barbecue sauce

• Melt butter in a saucepan over a medium heat. Add onion and garlic and saute until lightly browned. Add remaining ingredients ending with the vinegar. Reduce heat and simmer over low heat for 20 minutes. Set aside to cool.

Cook pork

• Choose your method of cooking (we used and electric smoker but you could cook on the grill or in the oven as well) and cook until internal temperature reaches 200 Degrees F.
• The idea is to cook slow and low. You want to cook at a temperature of 225 Degrees F for several hours. Usually figure on 1 1/2 hours per pound of meat.
• *Once the internal temperature reaches 160 Degrees F you need to wrap your pork in aluminum foil and continue cooking.
• *Note...If you do not wrap your meat when it reaches 160 Degrees F it may stall at this temperature for several hours and take much longer to cook.
• Once pork is cooked pull apart with fork to shred, removing any fatty pieces.
• Coat with barbecue sauce.

Nutrition

Calories: 404kcal | Carbohydrates: 36g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 1656mg | Potassium: 992mg | Fiber: 3g | Sugar: 28g | Vitamin A: 3050IU | Vitamin C: 2.6mg | Calcium: 96mg | Iron: 4.6mg

My son takes his Barbecue Pulled Pork very serious.  Even though we have the word Crock as part of our last name he is adamantly against using a Crockpot to make pulled pork! I have done it before and I never heard the end of it!   I am by no means a grill master so I am going to share a link with you from the masters.  Any questions that you may have about grilling or smoking…will probably be able to be answered here!  Amazing Ribs.com The Science of Grilling.

Looking for more great game day recipes? Try these. Just click on the picture for the recipe!

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I will be sharing this recipe at the following link parties:

Let’s Get Real

The Weekend Social

I’m Lovin It

Foodie Fridays

Sweet and Savoury Sundays

Wow us Wednesdays

Project Parade