Bbq Pork Butt Recipes

BROWN SUGAR BBQ PORK BUTT

Steps:

• Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.
• Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4-5 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.
• Do Ahead
• Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20-25 minutes.

SLOW COOKER PULLED PORK BARBEQUE

Steps:

• Stir celery, onion, barbeque sauce, ketchup, water, garlic powder, chili powder, salt, and pepper together in a slow cooker. Place roast into the mixture.
• Cook on Low for 7 hours (or High for 5 hours). Shred the meat with two forks and stir into the liquid; cook for 1 hour more.

LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD )

Steps:

• Preheat oven to 250 degrees.
• In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
• Line a small roasting pan with foil ( makes clean up easier ).
• Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
• Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
• Turn temp up to 350 degrees.
• Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE

Steps:

• Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
• Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
• After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
• Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
• Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
• Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
• Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
• Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

BBQ PORK BUTT

Steps:

• Mix vinegar and hot sauce in doubled up can liners; marinate pork in fridge 8-24 hours.
• Grill over indirect low heat (225-250) for 7-9 hours, basting with reserved marinade a couple of times early on to avoid over crisping.
• Pull pork apart and mix with bbq sauce. Assemble sandwiches, topping w slaw. Have fed 30 people with this recipe, and never gotten anything but rave reviews. Think I got it from Emeril.

CAROLINA-STYLE PORK BARBECUE

Steps:

• Cut roast into quarters. Mix brown sugar, salt, paprika and pepper; rub over meat. Place meat and onions in a 5-qt. slow cooker., In a small bowl, whisk vinegar, Worcestershire sauce, sugar and seasonings; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., Remove roast; cool slightly. Reserve 1-1/2 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Shred pork with two forks. Return pork and reserved juices to slow cooker; heat through. Serve on buns with coleslaw.