Brown Sugar Bbq Pork Butt Food

BROWN SUGAR BBQ PORK BUTT

Steps:

• Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.
• Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4-5 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.
• Do Ahead
• Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20-25 minutes.

BROWN SUGAR BBQ RUB

Steps:

• Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.

BEER BRAISED BBQ PORK BUTT

Steps:

• Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
• Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
• Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
• To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
• While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

BBQ PORKER

Steps:

• For the braising liquid: Whisk together beer, cola, vinegar, Worcestershire, liquid smoke, salt and 4 cups water in a large bowl. Set aside.
• For the pork rub: Mix the brown sugar, paprika, oregano, onion powder, chili powder, garlic powder, mustard powder, cayenne, cinnamon, nutmeg, coriander and chipotle powder in a large bowl. Whisk or mix with a fork until fully incorporated. Set aside.
• For the cola BBQ sauce: Combine ketchup, cola, brown sugar, vinegar, Worcestershire, paprika, salt, cayenne, chili powder, garlic powder, onion powder and bay leaf in a large pot. Whisk together and bring up to a boil. Lower heat to medium and simmer for 20 minutes. Place in the fridge to cool.
• For the BBQ porker: Cut pork butt until it lays flat, then score the side with no fat cap. Rub roast liberally with salt and pepper, then coat with yellow mustard. Coat both sides with pork rub.
• Preheat the oven to 375 degrees F. Heat a grill for cooking over medium-high heat.
• Place pork butt on the grill. Cook until seared and charred, about 10 minutes each side. Place the grilled pork in a 4-inch deep pan. Pour braising liquid over pork until three-quarters of the way submerged. Cover pan with foil and bake until fork-tender, about 3 hours 25 minutes. Pull pork with tongs, removing most of the fat. Set aside in a bowl submerged in some of the drippings.
• For the mac sauce: Bring half-and-half and heavy cream to a boil in a large pot on medium-high heat, stirring often and watching to make sure not to burn the bottom, until boiling, then add cream cheese and turn heat to medium. Slowly start adding the shredded cheeses in handfuls, being sure it's thoroughly melted before adding more.
• Mix hot sauce, salt, white pepper, garlic powder and onion powder in a separate bowl and whisk until incorporated. Add to pot and thoroughly mix until cheese is smooth and completely melted. Set aside.
• To assemble: Bring a large pot of water seasoned generously with salt to a boil. Add cavatappi noodles and cook until al dente, about 9 minutes. Drain noodles thoroughly and add to mac sauce, stirring until mixed well.
• Heat a saute pan on medium heat. Place pulled pork in pan and heat until lightly browned, mixing with tongs.
• Scoop a portion of noodles with mac sauce into a serving bowl. Place a pork portion on top. Drizzle with cola BBQ sauce and garnish with diced pickled jalapenos.

DELICIOUS CROCK POT BARBECUED PULLED PORK

Steps:

• If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).
• In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.
• Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.
• Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.
• In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.
• Cover and cook on LOW for 8-10 hours, or until the roast is cooked and tender.
• Transfer the roast to a cutting board.
• Pull pork into coarse shreds using 2 forks.
• Serve the pork on a bun or over cooked rice topped off with the sauce.

LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD )

Steps:

• Preheat oven to 250 degrees.
• In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
• Line a small roasting pan with foil ( makes clean up easier ).
• Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
• Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
• Turn temp up to 350 degrees.
• Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

CHEF JOHN'S PULLED PORK BBQ

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
• Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
• Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
• Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
• Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.