Tag Archives: Pulled pork

by

Memorial Day Recipes – Honey Barbecue Pulled Pork

Ingredients:

1 Boston Butt roast, about 5 pounds

Rub:

1/2 cup dark brown sugar, firmly packed
1/2 cup honey
1/2 cup garlic , granulated
1/2 cup kosher salt
1/2 cup paprika
2 tablespoons onion, granulated
1 tablespoon dry mustard
1 tablespoon Creole seasoning
1 tablespoon chili powder
1 tablespoon ground red pepper
1 tablespoon ground cumin
1 tablespoon ground black pepper

Sauce:

3/4 cup cider vinegar
1 clove garlic , minced
1/2 cup ketchup
1/4 cup Worcestershire Sauce
1/4 cup chili sauce
2 tablespoons onion, chopped
1 tablespoon honey
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Dash ground red pepper

Cooking Directions:

Stir together all rub ingredients in a bowl. Store in an airtight container. Set aside.

Stir together all ingredients for the sauce in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.

Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.)  Discard any remaining basting sauce, and refrigerate any leftover table sauce.

If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.

Heat oven to 200 degrees Farenheit. Place meat in a Dutch Oven and add 1 cup water. Cover tightly and cook  for 4-5 hours or until pork is very tender. Remove pork to a large cutting board or platter, cover with basting sauce, and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce and cole slaw.

Related articles