My Smoked Boston Butt with homemade BBQ Sauce brings back so many memories. Whenever we go to the South, our (my) first order of business is to find a good place to eat a pulled pork sandwich. When we landed in New Orleans last month, we found a little hole in the wall place where the locals eat. Our plates were heaping with ribs, pulled pork and brisket. Yum. The next day we went to a
family favorite, Corky’s. They’re famous for their barbecue.
Making delicious pulled pork at home is really simple. I love Paula Dean’s recipe for Boston Butt. It has smoky flavor, without barbecuing or actually smoking the meat. Now, It’s not quite as good as authentic Southern barbecue, but it’s a close second. In my opinion, pulled pork needs sauce. Don’t make this unless you can commit to the sauce too. Making your own sauce takes one pan and less than 5 minutes. Please tell me you would not compromise the integrity of your pulled pork with a store bought bottled sauce!
A little warning- First, get at least two roasts. Everyone, and I mean everyone loves this, and it will go fast. Pick up some food handlers gloves either in a restaurant supply store or your grocery. Sometimes you can even get the deli people (in your local grocery) to sell you a package. They have 100 uses, especially if you are a germaphobe, no names, please- and will keep your hands from smelling like smoke flavoring. Uh, wait, maybe you WANT to smell like smoke flavoring. I heard a news story the other day about men loving food smells as opposed to flowery perfume scents. Interesting. Maybe just put a little behind your ears while you are preparing the meat. Oh, one more thing. My kids, especially the boys LOVE it when I make this. Not only because they love the dish, but they also love saying “I am So excited to have BUTT tonight” or “I love it when you make BUTT” or “Pass the BUTT”.
Mature.
I know.
Smoked Boston Butt
1 4-5 pound Pork Butt Roast
1 tablespoon seasoned salt
1 tablespoon garlic salt
1 tablespoon pepper
4 tablespoons liquid smoke
1 large sweet onion, sliced into rings
1 cup water
foil
homemade barbecue sauce
Preheat oven to 325 degrees
Place gloves on hands, if using. Sprinkle all of the seasoning on the roast evenly, both sides. Rub into the meat. Repeat the process with the liquid smoke. Place the meat in a large roasting pan, or if you don’t have one use a 9 x 13 pan. Remove the gloves and discard. Chop the onions, and throw over the meat. Pour the water into the pan. Make sure not to pour over the meat, or you will wash away the flavorings. Cover the meat with foil. Seal to edges of pan, so steam won’t escape. Place in oven and cook for 3 hours at 325 degrees . You can remove at this time, but I like to turn the oven off, and just let it sit in the oven for another couple of hours. Do not open the oven until ready to remove. When ready to serve, pull away excess fat, and either chop or pull pork apart with forks. Place on a serving platter and drizzle with sauce. Serve extra sauce on the side.
Tips:
-Serve with hamburger buns, or white bread slices.
-After cooking the meat – Don’t cut the meat and “mix” with bbq sauce. It will get mushy and have that yucky consistency of frozen bbq meat. Just carefully lay the meat in a pan or serving platter and pour a little sauce over the top.
BBQ Sauce:
2 cups Ketchup
1-cup brown sugar
5-8 drops hot sauce
1 tsp dry mustard
1 clove garlic (optional)
3 tablespoons Worcestershire Sauce
ground pepper
Heat all ingredients in pan on stove. Add more sugar, hot sauce or garlic according to your taste.
Tips:
-You can substitute honey for the sugar. If you like onions in your sauce, saute half of a chopped onion and add to the mixture.
-Without onions, this will keep in the refrigerator for at least a month.
Courtney says
AH, I grew up in Memphis, TN…Corky’s BBQ was the very best. It was sad to leave Memphis and all the great food behind. If you ever have the chance (or want to save up some money with me and we can go together)–take a food tour of Memphis. It would be worth every penny 🙂
Anonymous says
I just stumbled across your blog, and everything (especially this recipe) sounds delicious! Although, as a southerner, I must say PLEASE don't waste your time at chain restaurants like Corky's when you're down here. Corky's may be good, but hardly "authentic southern bbq" and certainly not as good as local places. If you're ever in Memhis, you must try Rendezvous for the best bbq EVER! They have a seasoning like nothing you've ever tasted!
Shurelle says
Hi Si,
i love your blog! Question for you… could you make this using a crock-pot? If so, how long would you cook it?
By the way, what are your thoughts on slow-cookers?
Thanks,
Shurelle
Si says
Shurelle- glad you are enjoying ABK! WE miss having you and your cute family in our neighborhood. Yes, I have tried this in a slow cooker. You will get a much wetter finished product by using the slow cooker or crockpot method. I like the way the meat turns out when it is cooked in the oven as opposed to a crock pot, for this recipe in particular. That said, the meat will be really moist and taste great if you decide to use a crock pot. I love crockpots for many dishes, and have used one for years, but for a few dishes: this one, swiss steak, the short rib recipe on ABK, I like slow cooking in the oven better. You may prefer the crockpot. Happy Cooking! love, Si
Jessica says
Delish! Satisfied family tonight. I ended up using a crockpot, still turned out great. YUM! I don’t think I’ll ever buy BBQ sauce again…
Renee says
This recipe sounds yummy and I would love to make this for my son’s missionary farewell on July 24. Is this a recipe I could make ahead of time and just heat up in a large roaster the day of his farewell. Please say yes, I’ve been searching for a great pulled pork recipe and I think this is the one. 🙂
Lisa says
Looks amazing!
Actually my meat is done I’m whipping up this sauce now .. && boom yummy!
Thank you!