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Ingredients
6 Pounds Boston Butt- 2 pieces
Dry Rub:
3 Tablespoons pepper, coarsely ground
3 Tablespoons dark brown sugar
3 Tablespoons paprika
2 Tablespoons salt
1 Teaspoon cayenne pepper, see note
Mop:
1 Cup cider vinegar
1/2 Cup water
1 Tablespoon Worcestershire sauce
1 Tablespoon coarsely ground pepper
1 Tablespoon salt
2 Teaspoons Vegetable oil
Barbecue Sauce:
1/4 Cup unsalted butter
6 Tablespoons minced onion
1 1/3 Cups cider vinegar
1 1/3 Cups ketchup
1 Cup dark brown sugar
1 Teaspoon Worcestershire sauce
1/4 Teaspoon cayenne pepper, see note
Instructions
Mix all rub ingredients. Mix mop ingredients. Sauce, spices and mop can be prepared one week ahead. Trim pork of all excess fat. Rub with dry seasonings and chill for 2 to 6 hours. Place on grill over indirect heat. If possible maintain temperature at 225�F - 250�F. Cook until meat registers 170�F, turning occasionally and mopping regularly. Transfer to pan and shred. Pour drippings over pork. Serve on buns, topped with coleslaw and BBQ sauce.
For The Sauce: Melt butter. Add onion and saut� approximately 3 minutes over medium heat. Add remaining ingredients and bring to boil. Reduce heat and simmer for approximately 30 minutes or until sauce is reduced to 2 2/3 cups. Season to taste with salt and pepper.