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Author Notes: Everybody has a pulled pork recipe, this is mine, BBQ style. Inspired by all the many recipes read throughout the years, I prefer my Spicy Chile sauce, a tomato based sauce that was adapted (and then tweaked) from the Spanish side of my family; a substitute for homemade sauce is Frank’s Hot Sauce or similar. My sauce is milder.
SPECIAL NOTE: I make a 3lb beef brisket with the same ingredients, following the same cooking method. However, slice the brisket against the grain, drizzle with sauce and serve with tortillas and slaw.
Makes one 3-lb. pork butt for pulled pork sandwiches
- 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
- Stud the pork with garlic cloves
- Prepare the BBQ unit; heat the coals and while at their hottest quickly grill the pork, browning both sides.
- Place the browned pork into a large size aluminum pan, add the remaining ingredients.
- Move the coals to 1/2 side of the BBQ unit.
- Cover the pan loosely with aluminum foil and place it over the hot coals to get the sauce simmering. Simmer for an hour.
- IMPORTANT: Periodically check the pork, move the pan to the side of the coals if the sauce is simmering too fast.
- 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.
- NOTE: Rotate the pan side to side, every half hour, towards the hot coals.
- 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.
- Boil the remaining liquid to reduce and thicken – reduce down to about one cup and combine with the pulled pork.
- Serve with my Jalapeno Apple Slaw – onsite.
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
- Combine all ingredients stir together and simmer for 1 hour. Refrigerate unused portion.
- This recipe was entered in the contest for Your Best Barbecue