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 minutesminutes
Cook Time 6 hourshours
Total Time 6 hourshours20 minutesminutes
Servings 8people
Calories 404kcal
Author Nicole Crocker
Ingredients
3-4PoundsBoneless pork butt
For the dry rub
1/2CupBrown sugar
1/4CupPaprika
1TablespoonBlack pepper
1TablespoonSalt
1TablespoonChili powder
1TablespoonGarlic powder
1TablespoonOnion powder
1teaspoonCayenne
For the Barbecue sauce
1CupApple cider vinegar
1CupKetchup
1/2CupWater
1/4CupChopped onion
2-3ClovesGarlic,minced
2TablespoonsUnsalted butter
2TablespoonsMolasses
2TablespoonsPrepared mustard
2TablespoonsBrown sugar
1TablespoonWorcestershire sauce
1TablespoonPaprika
1TablespoonChili powder
2teaspoonsDried oregano
2teaspoonsDried thyme
1teaspoonSalt
1teaspoonBlack 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.