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Makes
one 3-lb. pork butt for pulled pork sandwiches
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.
—lapadia
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Ingredients
- THE PORK
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3 lb. pork shoulder
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Several halved garlic cloves
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1 cup Mickey’s malt liquor (or the like)
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1 medium sweet onion, finely chopped
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1 bay leaf
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1 tablespoon apple cider vinegar
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2 tablespoons Worcestershire sauce
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1 cup smoky red chile sauce (recipe below) OR 1 cup Frank's hot sauce or similar
- SMOKEY CHILE SAUCE
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1 15 oz. can tomato sauce
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1 tablespoon olive oil
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1-1/2 teaspoon liquid smoke
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4 tablespoons chili powder
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3 tablespoons brown sugar (honey or agave will work)
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1 tablespoon granulated onion powder
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2 teaspoons garlic powder
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1 teaspoon sea salt
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1/4 to 1/2 teaspoon cayenne pepper (to your heat preference)
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1/8 teaspoon ground clove
Directions
- THE PORK
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Stud the pork with garlic cloves
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Prepare the BBQ unit; heat the coals and while at their hottest quickly grill the pork, browning both sides.
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Place the browned pork into a large size aluminum pan, add the remaining ingredients.
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Move the coals to 1/2 side of the BBQ unit.
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Cover the pan loosely with aluminum foil and place it over the hot coals to get the sauce simmering. Simmer for an hour.
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IMPORTANT: Periodically check the pork, move the pan to the side of the coals if the sauce is simmering too fast.
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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.
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NOTE: Rotate the pan side to side, every half hour, towards the hot coals.
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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.
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Boil the remaining liquid to reduce and thicken – reduce down to about one cup and combine with the pulled pork.
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Serve with my Jalapeno Apple Slaw – onsite.
- SMOKEY CHILE SAUCE
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Combine all ingredients stir together and simmer for 1 hour. Refrigerate unused portion.
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