Bbq Pork Butt In A Smokey Chile Sauce Recipe

Name: Bbq Pork Butt In A Smokey Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: THE PORK; 3 lb. pork shoulder; Several halved garlic cloves; 1 cup Mickey's malt liquor (or the like); 1 medium sweet onion, finely chopped; 1 bay leaf; 1 tablespoon apple cider vinegar; 2 tablespoons Worcestershire sauce; 1 cup smoky red chile sauce (recipe below) OR 1 cup Frank's hot sauce or similar; SMOKEY CHILE SAUCE; 1 15 oz. can tomato sauce; 1 tablespoon olive oil; 1-1/2 teaspoon liquid smoke; 4 tablespoons chili powder; 3 tablespoons brown sugar (honey or agave will work); 1 tablespoon granulated onion powder; 2 teaspoons garlic powder; 1 teaspoon sea salt; 1/4 to 1/2 teaspoon cayenne pepper (to your heat preference); 1/8 teaspoon ground clove

Servings: persons

THE PORK
3 lb. pork shoulder
Several halved garlic cloves
1 cup Mickey's malt liquor (or the like)
1 medium sweet onion, finely chopped
1 bay leaf
1 tablespoon apple cider vinegar
2 tablespoons Worcestershire sauce
1 cup smoky red chile sauce (recipe below) OR 1 cup Frank's hot sauce or similar
SMOKEY CHILE SAUCE
1 15 oz. can tomato sauce
1 tablespoon olive oil
1-1/2 teaspoon liquid smoke
4 tablespoons chili powder
3 tablespoons brown sugar (honey or agave will work)
1 tablespoon granulated onion powder
2 teaspoons garlic powder
1 teaspoon sea salt
1/4 to 1/2 teaspoon cayenne pepper (to your heat preference)
1/8 teaspoon ground clove

1
Stud the pork with garlic cloves
2
Prepare the BBQ unit; heat the coals and while at their hottest quickly grill the pork, browning both sides.
3
Place the browned pork into a large size aluminum pan, add the remaining ingredients.
4
Move the coals to 1/2 side of the BBQ unit.
5
Cover the pan loosely with aluminum foil and place it over the hot coals to get the sauce simmering. Simmer for an hour.
6
IMPORTANT: Periodically check the pork, move the pan to the side of the coals if the sauce is simmering too fast.
7
After the first hour, move the pork to the side of coals (if you haven't already) and cook for another 2 to 3 hours, until tender.
8
NOTE: Rotate the pan side to side, every half hour, towards the hot coals.
9
When the pork is done, remove from heat and let sit wrapped in heavy duty foil, 15 minutes up to an hour. For sandwiches, pull apart with forks.
10
Boil the remaining liquid to reduce and thicken - reduce down to about one cup and combine with the pulled pork.
11
Serve with my Jalapeno Apple Slaw - onsite.
12
Combine all ingredients stir together and simmer for 1 hour. Refrigerate unused portion.

925

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: THE PORK, 3 lb. pork shoulder, Several halved garlic cloves, 1 cup Mickey's malt liquor (or the like), and more.

Yes, Bbq Pork Butt In A Smokey Chile Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bbq Pork Butt In A Smokey Chile Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions