Slow-Cooked Pulled Pork BBQ with Signature Rub and Sauce
This Slow-Cooked Pulled Pork BBQ recipe brings together the smoky flavors of expertly seasoned pork butt with a homemade BBQ rub and a rich, tangy sauce that elevates your BBQ game. Ideal for gatherings, parties, or a cozy family dinner, this recipe will satisfy meat lovers and BBQ enthusiasts alike. The combination of sweet and spicy notes in the rub, paired with the luscious BBQ sauce, creates a mouth-watering dish that can be served on buns, with sides, or even enjoyed on its own. Prepare ahead of time for the most flavorful results and enjoy the convenience of leftovers that can be frozen for future meals.
40
Servings
80
Calories
15
Ingredients
Ingredients
Pork Butt
6 lbs (Rinsed and patted dry)
Brown Sugar
2 cups (Packed)
Garlic Salt
2 tablespoons (None)
Onion Powder or Onion Salt
2 tablespoons or 1 tablespoon (None)
Dry Mustard
2 tablespoons (None)
Cayenne Pepper
3 teaspoons (Adjust to taste)
Black Pepper
2 teaspoons (None)
Salt
2 teaspoons (None)
Ketchup
1 cup (None)
Tomato Sauce
1/2 cup (None)
Molasses
1 cup (None)
A.1. Original Sauce
1/2 cup (None)
Worcestershire Sauce
1/4 cup (None)
Hot Sauce
2 teaspoons (None)
Lemon Juice
2 teaspoons (Freshly squeezed)
Instructions
1
Begin by making the dry rub: In a large Ziplock bag, combine brown sugar, garlic salt, onion powder (or onion salt), dry mustard, cayenne pepper, black pepper, and salt. Seal the bag and shake until well mixed.
2
Rinse the pork butt and pat it dry. Generously sprinkle the dry rub all over the pork, ensuring to coat it thoroughly. Use a knife to poke holes all over the surface of the meat to allow the flavors to penetrate.
3
Place the seasoned pork in a large, airtight container and cover with plastic wrap. Refrigerate for at least 8 hours or preferably overnight to enhance the flavor.
4
Prepare the BBQ sauce by adding ketchup, tomato sauce, molasses, A.1. Original Sauce, Worcestershire sauce, hot sauce, and lemon juice to a saucepan. Bring to a boil over medium heat, stirring constantly to prevent sticking. Once boiling, reduce the heat and let it simmer for a few minutes. Allow the sauce to cool before transferring it to a sealable container. This sauce can be kept in the refrigerator for up to 6 months.
5
After the marinating period, preheat the oven to 300°F (150°C). Place the pork butt uncovered in a roasting pan or oven-safe dish and roast it for 6 hours, checking at the end of the cooking time to ensure the pork shreds easily with a fork. If it’s not tender yet, continue cooking until it reaches the desired tenderness.
6
Once the pork is ready, remove it from the oven and let it rest for a few minutes. Then, using two forks, pull the meat apart into shreds. Pour the prepared BBQ sauce over the pulled pork and mix thoroughly to ensure even coating.
7
This recipe makes a generous amount of BBQ, perfect for feeding a crowd or meal prepping. Store half of the pulled pork in an airtight container or freezer bags to enjoy later; it keeps well for up to 6 months in the freezer.
8
Serve the pulled pork on buns for a classic BBQ sandwich or savor it straight from the bowl. Enjoy your delicious homemade BBQ!
Nutrition Information
4
Fat
7.5
Carbs
4.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What cut of meat is best for this slow-cooked recipe?
This recipe specifically calls for a 6 lb pork butt.
How many servings does this pulled pork recipe make?
It yields approximately 40 servings, making it ideal for large gatherings.
What are the ingredients for the signature dry rub?
The rub consists of 2 cups packed brown sugar, garlic salt, onion powder or salt, dry mustard, cayenne pepper, black pepper, and salt.
How long should the pork marinate with the rub?
For the best flavor, refrigerate the seasoned pork for at least 8 hours or preferably overnight.
What temperature should the oven be set at?
Preheat your oven to 300°F (150°C) for slow roasting.
How long does the pork need to roast in the oven?
The pork butt should be roasted uncovered for 6 hours or until it shreds easily with a fork.
What goes into the homemade BBQ sauce?
The sauce is a mix of ketchup, tomato sauce, molasses, A.1. Original Sauce, Worcestershire sauce, hot sauce, and lemon juice.
How long can the homemade BBQ sauce be stored?
The sauce can be kept in the refrigerator for up to 6 months.
Can I freeze the leftovers of this pulled pork?
Yes, you can store half of the pulled pork in airtight freezer bags for up to 6 months.
What is the calorie count per serving?
Each serving contains approximately 80 calories.
How do I prepare the pork before applying the rub?
Rinse the pork butt and pat it dry before generously coating it with the dry rub.
Why should I poke holes in the meat?
Poking holes all over the surface allows the dry rub flavors to penetrate deeper into the meat.
How do I cook the BBQ sauce?
Combine ingredients in a saucepan, bring to a boil over medium heat while stirring, then simmer for a few minutes.
Should the pork be covered while roasting?
No, the recipe specifies roasting the pork butt uncovered in a roasting pan.
How do I shred the pork once it is cooked?
Use two forks to pull the tender meat apart into shreds.
Is this recipe spicy?
It has a balance of sweet and spicy notes; you can adjust the cayenne pepper and hot sauce to your preference.
What is the fat content per serving?
There are 4 grams of fat per serving.
How much protein is in each serving?
Each serving provides about 4.5 grams of protein.
Can I use onion salt instead of onion powder?
Yes, the recipe allows for either 2 tablespoons of onion powder or 1 tablespoon of onion salt.
What are the total carbohydrates per serving?
There are 7.5 grams of carbohydrates per serving.
How much molasses is required for the sauce?
The signature sauce requires 1 cup of molasses.
What is the best way to serve this pulled pork?
It is traditionally served on buns as a sandwich, but it can also be enjoyed with sides or on its own.
How should the dry rub ingredients be mixed?
Combine all rub ingredients in a large Ziplock bag, seal it, and shake until well mixed.
Is there a specific brand of sauce mentioned in the ingredients?
Yes, the recipe calls for 1/2 cup of A.1. Original Sauce for the BBQ mixture.
What should I do if the pork isn't tender after 6 hours?
Continue cooking until it reaches the desired tenderness where it shreds easily with a fork.
How much lemon juice is used in the BBQ sauce?
The recipe uses 2 teaspoons of freshly squeezed lemon juice.
Does the sauce need to cool before storage?
Yes, allow the sauce to cool before transferring it to a sealable container for refrigeration.
What is the purpose of the Ziplock bag in this recipe?
It is used to easily and cleanly mix the dry rub ingredients together.
How much Worcestershire sauce is needed?
The recipe requires 1/4 cup of Worcestershire sauce for the BBQ sauce.
What makes this recipe good for meal prepping?
Its large yield and the ability to freeze portions for up to 6 months make it excellent for meal planning.