The only real barbecue sandwich or bbq pork e

20 servings

Ingredients

Quantity Ingredient
½ 4 lb. boneless Pork Butts

Directions

Rub the butts with one Cup of Barbecue. Rub and let come to room temperture, about 2 hours; using hardwood charcoal, build a small fire on one side of a covered kettle-style grill; allow about 30 minutes for the charcoal to catch completely; place the butts on the grill rack making sure they are not above any part of the fire; cover the grill and vent lightly; pull a comfortable chair and a cooler of beer out of the house and sit next to the grill, adding small amounts of charcoal to keep the fire just smoldering (about every 30 to 40 minutes, or after each beer, whichever comes first.)

Cook 5 to 7 hours or until internal temperature is 170F and the meat is super tender; remove from the grill and shred; mix with the sauce and pile onto cheap, white, fluffy rolls; top with coleslaw and serve with a side order of beans.

BARBECUE RUB

This is the traditional rub but feel free to mix and match to meet your own taste. A rub helps develop the crispy crust that is essential to a true barbecue.

2 T salt 2 T sugar 2 T brown sugar 2 T ground cumin 2 T chili powder 2 T black pepper 2 T cayenne pepper ¼ C paprika

Mix all ingredients together and store in an air-tight jar. Yield: 1 Cup.

Related recipes