His efforts were much
appreciated, as was evidenced by the insane amount of pork the eight of us
polished off for dinner that night. Although the photograph shows the pork on
buns, we soon discovered it was best sans any bread, which distracted from the
wonderfully smoky meat and the tangy BBQ sauce. The spice rub and sauce recipes
came from ExtraordinaryBBQ, my go to blog for anything BBQ-related. It’s no surprise they’re
blowing the socks off of judges in BBQ competitions—this was some of the best
BBQ we’d ever had!
Happy Birthday Ryan, my hard-working, servant-hearted dream
of a husband!
for all purpose rub
-1/2 cup paprika
-1/4 cup brown sugar
-1/4 cup white sugar
-1/4 cup granulated garlic
-2 tbsp onion powder
-2 tbsp sea (or kosher) salt
-1 tbsp black pepper
-1 tbsp chili powder
-1 tbsp oregano
-2 tsp cayenne
for the sauce
-1 cup ketchup
-2/3 cup brown sugar
-1/2 cup beer
-1/2 cup cola
-1/3 cup molasses
-6 oz tomato paste
-3 tbsp mustard
-3 tbsp apple cider vinegar
-1 tbsp sea salt
-1 tbsp dried mustard
-1 tbsp Worcestershire sauce
-1 tbsp garlic powder
-1 tbsp onion powder
-2 tsp dried ground thyme
-1 tsp black pepper
-1 tsp paprika
-1/2 tsp cayenne
Directions:
1. To make the rub, mix all ingredients together in a bowl. Trim excess fat from pork. Liberally add the rub to all sides of the pork.
2. Smoked at 225 with apple chips for 5 hours (add more rub after an hour). Wrap pork butt in foil and return to smoker until internal temperature reaches 195-200F. (approximately 9 hours total)
3. Allow to rest for one hour before pulling.
4. To make the sauce, add all ingredients to a medium-sized pot with burner on low. Whisk and turn heat up to high. Bring mixture to a boil. Remove from heat and allow to cool. Leftovers can be stored covered in the fridge.
5. Serve pulled pork with sauce, on buns if desired.
