BBQ
Were any of you aware how easy making your own BBQ is…? I was not.
I mean I didn’t make this but I did watch!
AU made this bomb ass HUGE pork butt for us into delectable shredded BBQ and it was truly amazing.
I bought us a huuuuuuge butt (I’m talking about a 17 pounder here) and he slow cooked it all day into juicy spicy goodness. He has these things that he can make in the kitchen that I cannot.
You know that thing where you can make a sandwich for yourself but it just tastes so much better when someone else makes it for you.
That is this scenario. Among other things like grilled cheeses and scrambled eggs. Those are his things.
Back to this butt…
Look at that amazing rub mixture.
AU made his own rub for the butt, his own vinegar based BBQ sauce (the ONLY sauce there is in his mind. He knows that is just not true, I like the sweet thick BBQ sauce and the vinegar BBQ sauce on my shredded butt, it literally kills him). AND he cooked it in a crock pot all by himself (obvs because I didn’t do it).
The process here is pretty simple for an amazing result, always a win win in my eyes.
You first make a rub, then you rub the rub onto the butt, then you refrigerate it all night, then you make some spicy sauce, then you cook in it some spicy sauce, shred it up, then eat it with more spicy sauce and throw some sweet sauce on top.
Easy peezy, right?
I served the shredded BBQ on sweet potato rolls with apple poppy seed coleslaw (YUM) and these phenomenal jalapeno hush puppies which you can find here.
And grab the sweet sticky ketchup based BBQ sauce from the fridge while you’re at it, you’ll love the combo of both sauces on your sandwich (trust me, I never lie about food).
HOMEMADE BBQ
Ingredients
- RUB
- 1/8 cup paprika
- 1 tablespoon salt
- 1 tablespoon brown sugar
- 1 tablespoon sugar
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon freshly ground pepper
- 1/2 teaspoon cayenne pepper
- SAUCE
- 1 quart apple cider vinegar
- 1/2 cup ketchup
- 3 tablespoons sugar
- 4 tablespoons salt
- 1 tablespoon red pepper flakes
- 2 teaspoons black pepper
- BBQ
- 1 7/9 pound pork butt
- liquid smoke optional
Instructions
- RUB
- Mix all together and set aside, or use a pre-made rub.
- SAUCE
- Heat vinegar in a small sauce pot, add in all other ingredients. Make sure the sugar and salt dissolves. Heat until boiling then cool down and set aside.
- BBQ
- Trim most of the fat from the pork butt. Cut the bottom layer of fat off as well. Cover the pork butt with the rub the night before cooking. Press into the meat as you rub. Refrigerate overnight un-covered.
- The morning of, mix 1 cup of sauce and 10-15 dashes of liquid smoke. Place the pork butt into a large crock pot, cover with liquid smoke and sauce. Cook for 10 hours on low.
- After 7 hours pull the bone out, if you can't wait until 8 hours. With 30 minutes left, drain all the juices. Shred meat on a cutting board with two forks. Remove pieces of fat and gristle. Toss shredded meat back into the crockpot with 1 cup sauce and let it simmer on low for 30 minutes.
- Serve with extra sauce.
Notes
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