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Barbecue Pulled Pork

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


  • 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


  • 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.


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