Pulled Pork BBQ, BBQ Rub, and BBQ Sauce

Editors' Pick

Submitted by Donna Luckadoo

"A Summer Southern Tradition in Taste and Texture."

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photo by DeliciousAsItLooks

Ready In:: 6hrs 30mins
Ingredients:: 16
Yields:: 8-9 lbs.
Serves:: 40

ingredients

2 -6 lbs pork butt
RUB
1 cup brown sugar
2 tablespoons garlic salt
2 tablespoons onion powder or 1 tablespoon onion salt
2 tablespoons dry mustard
3 teaspoons cayenne pepper (or Less if you like)
2 teaspoons black pepper
2 teaspoons salt
BBQ SAUCE
1 cup brown sugar
1 cup ketchup
¹⁄₂ cup tomato sauce
1 cup molasses
¹⁄₂ cup A.1. Original Sauce
¹⁄₄ cup Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons lemon juice

directions

Place Dry rub ingredients in a large Ziplock Bag and mix well.
Rinse Pork Buttes and sprinkle heavily with the Dry Rub,& using a Knife, poke some holes over entire surface of the Pork.
Make sure Buttes are well coated with the rub.
Place in a large container covered with saran wrap and refrigerate Buttes for 8 hours or over night.
Add all the Sauce ingredients in a sauce pan and bring to a boil, stirring constantly so it doesn't stick.
Let sauce cool and either pour into a Quart jar or some kind of seal able container.
This Sauce will Keep at least 6 Months if kept sealed and in the fridge.
8 hours later or the next day, Preheat oven to 300 degrees.
Place Butts in the oven uncovered for 6 hours. Test to see if the Pork pulls apart after 6 hours. If not, continue cooking until it does.
Pork will be dark and crusty on the outside.
Inside will be moist and delicious.
After the Pork is Pulled, Pour your Sauce over it and mix well.
This makes a lot of BBQ and I usually Freeze Half.
Freeze up to 6 months.
Serve BBQ on a Bun or just eat it with a fork!
Enjoy!

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Reviews

I tried this because of all the great reviews, it was very good and I would make it again but BE WARNED !! this sauce is WAY TO SWEET !!! Unless you like eating pure sugar, the brown sugar and molasses should be cut in half,the sweetness killed the sauce it was horrible. But the base of the sauce was good, and if cut in half is wonderful! I am an expierenced cook but found this very easy although I put the pork in the crock pot and cooked it and then added the sauce. But Donna thank you because when the sugar is cut in half it is WONDERFUL !! Thank you

Carpi Diem
A very delicious sauce/rub (if you omit the A1 as i think its overpowering).

Azure Eyes
Donna, Donna, Donna...thank you so very much for sharing such a wonderful recipe. It deserves 10 stars. I did the rub as written but I put it in the crock pot instead because there was a family emergency. When I got home, I added the sauce and shredded the pork. Wowwww!! Best sauce ever. Best pulled pork ever and I am such a picky eater. thanks again.

YungB
The only problem with this recipe is waiting the 6 hours with the scrumpious smell permeating the house. I generally make this on days I can be out doing yard work or outside on the deck while it cooks. Thanks for the recipe it is one of my all time favorites

farfam6
I have made this twice now - the first time in the oven (I didn't use as much cayenne pepper as the recipe called for); brought it to work for my co-worker "guinea pigs" to try and WE ALL LOVED IT. Then I did the same thing for a church choir practice except I smoked the pork butt at 225 degrees for an hour per pound of port butt. EVEN BETTER. The leftovers came to work with me and the crew liked it even more. This is a simple to follow - fairly painless recipe to use and I would share this recipe with anyone who asked for it because it is REALLY GOOD!!!

blaughba

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RECIPE SUBMITTED BY

Donna Luckadoo

Harrogate, TN

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Say Hi to my Toy Poodle Peek-A-Boo! She was born on Mothers day, 2007 About Me ~ I was born in Arlington Virginia. My Mother and Father both worked for the F.B.I. After I was born we moved back to Tennessee, Where my parents were born. I have remained here because of the beautiful Mountains! We bought a Home overlooking the mountains of Cumberland Gap Tn. I love to cook!!! Before I became disabled, I worked as a Caterer and as a Supervizing Manager in a Deli/Market for 15 years. It was my life. I miss it very much. I have learned alot about cooking and baking from my Grandmother's and my Aunt's.We do a lot of canning, things like Jellies and Apple butter, Chow Chow,Mixed pickles, Strawberry jam, Gr. Beans and Pickled Beats. And my favorite is the homemade Strawberry Jam. We have even had several Mollasses Stir Offs in the Fall at my Church & we make Apple Butter and Cider. I was raised in the Southeast and we love to COOK. It must be something in the water? LOL & If it involves cooking count me in!!! I Love the Food Network and all the cooking shows. I Have found alot of great recipes and made alot of friends from this Web site. Participation Awards: <img a href="http://photobucket.com/" target="_blank"img src="http://i30.photobucket.com/albums/c302/Donna4566/kitchenexpeditionslogo2-1.jpg" border="0" alt="Photobucket - Video and Image Hosting"/asrc="http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif" alt="Image hosted by Photobucket.com"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg" alt="Image hosted by Photobucket.com"> <a href="http://photobucket.com/" target="_blank"><img src="http://i30.photobucket.com/albums/c302/Donna4566/MAINBANNER.jpg" border="0" alt="Photobucket - Video and Image Hosting"></a>

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