Description
My foolproof method for cooking fork-tender slow-roasted barbecue pork butt. Easy and tasty.
Ingredients
- 1 bottle (18 Oz. Size) Hickory And Brown Sugar Barbecue Sauce (I Use Sweet Baby Ray's)
- ½ cups Beef Broth
- ¼ cups Soy Sauce
- 1 clove Garlic, Minced
- ½ Tablespoons Black Pepper
- ½ teaspoons Cayenne Pepper
- 4 pounds Pork Butt
- 1 bottle (18 Oz. Size) Hickory And Brown Sugar Barbecue Sauce (I Use Sweet Baby Ray's)
- ½ cups Beef Broth
- ¼ cups Soy Sauce
- 1 clove Garlic, Minced
- ½ Tablespoons Black Pepper
- ½ teaspoons Cayenne Pepper
- 4 pounds Pork Butt
Preparation
Note: The prep time given above does not include marinating time.
Combine all of the wet ingredients into a medium bowl. Add garlic, black pepper, and cayenne pepper. Whisk well and set aside.
Using a small sharp knife, puncture 1” deep holes that are 2” apart throughout the pork. Place in a plastic bag. Pour in the marinade. Seal bag tight and massage the pork, working the marinade into the slits you have made. Refrigerate pork for 4 hours to overnight.
Preheat oven to 275ºF. Place pork (discard marinade) in a prepared Dutch oven or roasting pan and bake, covered, for about 4 hours or until meat is falling apart. As a guide, bake 1 hour for every 1 pound of meat. Remove from the oven and allow to rest 15 minutes. Remove pork and use forks or a tong to break pork into chunks. Skim the fat off the top of the juices in the pan and drizzle over pork.
Serving ideas: Serve with roasted, mashed or baked potatoes, and a side of veggies, or shred and serve as a sandwich.
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