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1
Take your 8 to 10 pound pork butt, cut back the fat flap but do not totally remove.
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2
Put the rub under the fat flap and all over the rest of the pork.
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3
Rub it in good like you love it!
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4
Fold the fat flap back over and put some rub on the outside of that too.
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5
Put the meat in a sealed container or plastic bag and let the rub work it's magic on the meat for at least 24 hours in the fridge.
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6
After the minimum 24 hours has passed it is now time to put the pork into a dutch oven.
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7
Preheat your oven to 250 degrees and place the covered dutch oven inside.
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8
Cook for at least 5 hours, we think 6 is best.
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9
Check on it after 5, if the pork is shreddable then it is done but we like it to be falling off the bone done.
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10
Once the pork is done transfer the meat to another dish.
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11
Skim off the fat from the top layer of the dutch oven and then bring the liquid inside up to a boil then simmer and reduce for about 25 minutes
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12
BBQ Sauce.
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13
In a large saucepan you will begin making the barbeque sauce.
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14
In the large sauce pan over a medium heat you will saute the onion and garlic till they are soft and translucent.
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15
Then you will add in the rest of the ingredients in no particular order.
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16
Add in the reduced pan drippings from the dutch oven.
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17
No more than a cup.
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18
Adjust the seasonings in the sauce to your liking.
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19
Once it is set bring to a boil lower to a simmer and let cook for a half an hour.
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20
During this time you will shred the pork WITH YOUR HANDS.
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21
Once the sauce is done we like to pour it right over the meat and serve it that way with a little on the side for people to add at their desire.
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22
Pulled pork is great right on the plate or on a soft hamburger bun with some nice crunchy coleslaw.
