Naked BBQ Recipe – Eats Now

Name: Naked BBQ
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Dark Brown Sugar; 2 teaspoons Garlic Powder; 1 Tablespoon Red Pepper Flakes; 1/2 teaspoons Black Pepper; 1/4 teaspoons Cayenne Powder; 1/4 teaspoons Onion Powder; 1/4 teaspoons Ground Ginger; 1/2 teaspoons Mustard Powder; 1 teaspoon Salt; 9 pounds Boston Butt; 2 Tablespoons Yellow Mustard; 1/2 cups Apple Juice; 1 teaspoon Cumin; 1 teaspoon Red Pepper Flakes; 1 teaspoon Garlic Salt; 1 teaspoon Chili Powder; 1/2 teaspoons Cayenne Pepper

Servings: persons

2 Tablespoons Dark Brown Sugar
2 teaspoons Garlic Powder
1 Tablespoon Red Pepper Flakes
1/2 teaspoons Black Pepper
1/4 teaspoons Cayenne Powder
1/4 teaspoons Onion Powder
1/4 teaspoons Ground Ginger
1/2 teaspoons Mustard Powder
1 teaspoon Salt
9 pounds Boston Butt
2 Tablespoons Yellow Mustard
1/2 cups Apple Juice
1 teaspoon Cumin
1 teaspoon Red Pepper Flakes
1 teaspoon Garlic Salt
1 teaspoon Chili Powder
1/2 teaspoons Cayenne Pepper

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1.
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Combine the dry rub ingredients in a small bowl.
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2.
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Rub the outside of the pork butt with yellow mustard.
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Sprinkle the dry rub over the entire exterior of the pork butt, using your hands to gently push the seasoning into the meat.
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Tightly wrap it with plastic wrap and put it into a dish so that it doesnt leak.
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3.
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Place dish in the refrigerator to marinate for 8 hours or overnight.
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4.
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Remove the marinated meat from the refrigerator, unwrap it and place it in the slow cooker.
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Add the apple juice to the slow cooker.
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5.
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Cook on high for 8 hours.
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6.
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Carefully remove pork roast from the slow cooker and place in a large container.
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Gently shred the pork using 2 forks to pull the meat apart.
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7.
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Combine the finishing seasoning in a small bowl.
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8.
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Sprinkle the shredded pork with the finishing seasoning.
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Serve on a bun or as a plate with your favorite sides and enjoy!
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Note: I freeze parts of the shredded pork in vacuum seal bags so that we have an easy, delicious pulled pork meal ready to reheat, any night of the busy week.

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

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 17 ingredients. The key ingredients include: 2 Tablespoons Dark Brown Sugar, 2 teaspoons Garlic Powder, 1 Tablespoon Red Pepper Flakes, 1/2 teaspoons Black Pepper, and more.

Yes, Naked BBQ 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!

Naked BBQ

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions