Pulled Pork BBQ
This recipe was found on epicurious.com and adapted for pork instead of brisket. (Lazy Texas Brisket, Broncbuster's Barbecue Sauce). It's perfect for a crowd! Don't forget the Creamy Coleslaw! You'll find the link for that in the post. Enjoy!
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Servings: 12
Ingredients
Rub:
- 1 T chili powder
- 1 t smoked paprika
- 1 t salt
- 1/2 t cumin
- 1/2 t rubbed sage
- 1/2 t sugar
- 1/2 t oregano
- 1/4 t cayenne
- 1/4 t black pepper, freshly ground
Pork:
- 4 lb Pork Boneless Half Butt Roast
BBQ Sauce:
- 1 T extra virgin olive oil
- 2 T butter
- 1 medium onion, finely choppped (1 1/4 c)
- 1/2 c water
- 1/2 c chili sauce
- 1/2 c ketchup
- 1/4 c apple cider vinegar
- 2 T fresh lemon juice
- 1/4 c dark brown sugar
- 2 T Worcestershire sauce
- 1 T molasses
- 2 t Kosher salt
- 1 T Dijon mustard
- 1/2 t black pepper, freshly ground
- 1 t smoked paprika
Instructions
Rub/Pork:
- Combine all rub ingredients and pat it on all exposed areas of the pork roast which has been rinsed off and patted dry.
- Wrap pork tightly in layers of foil and place on a rack inside the roasting pan.
- Cook in a 250 degree oven for 8 hours. Check the internal temperature. It should be between 190-205 degrees to be fork tender. Unwrap foil, cut the string ties off and begin to pull apart the pork using a fork and removing any excess fat. Plate the pork on a platter with BBQ sauce on the side or combine sauce with the pork.
BBQ Sauce:
- Melt butter in pan with olive oil. Add the diced onions and cook until translucent for about 5 minutes over medium-low heat. Adding a little pinch of sugar to help them caramelize and cook for an additional 5 minutes or until they begin to brown.
- Whisk in the remaining ingredients and bring to a low boil. Reduce to simmer for about 10 minutes,stirring frequently.
- Serve it on the side of the pork to be added to it separately or combine it with the pulled pork