B – B – Q Recipe

Trim and season

Pat the pork butt dry with paper towels. Trim excess large exterior fat cap if thicker than 1/4 inch, leaving some fat for flavor. In a small bowl combine kosher salt, coarse black pepper, smoked paprika, onion powder, garlic powder, and brown sugar. Rub olive oil over the pork to help the dry rub adhere, then evenly coat the pork with the dry rub, pressing it into all surfaces. Let sit at room temperature for 30 minutes or refrigerate for up to overnight for deeper flavor (if refrigerating, remove 1 hour before cooking).

Prepare smoker or oven

If using a smoker: preheat to 225°F (107°C) and add apple or hickory wood for mild smoke. If using an oven or slow cooker: preheat oven to 300°F (150°C). Place a small pan under the grill or in the roasting pan to catch drippings.

Cook low and slow

Place the pork on the smoker grate fat side up (or in a roasting pan on a rack in the oven). Mix apple cider vinegar, apple juice and water in a spray bottle or bowl; reserve. If not using a smoker, stir in liquid smoke with the liquid. Cook until the internal temperature reaches about 195–205°F (90–96°C) for pullable meat: this typically takes about 6–8 hours at 225°F in a smoker, or 4–5 hours at 300°F in an oven depending on size. Every 45–60 minutes spray or baste the pork lightly with the apple mixture to maintain moisture and add flavor. Monitor internal temperature with a probe thermometer inserted in the thickest part without touching bone.

Rest and pull

When the pork reaches 195–205°F, remove it and tent loosely with aluminum foil. Let rest 30–45 minutes; the internal juices will redistribute and make pulling easier. Using two forks or meat claws, shred the pork into bite-sized strands, removing any large pieces of fat or bone. Reserve any accumulated juices; skim off fat and mix a little back into the pulled pork for moistness.

While the pork rests, make the sauce. Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce, smoked paprika, salt and black pepper in a small saucepan. Bring to a simmer over medium-low heat, stirring occasionally. Let simmer gently 6–8 minutes to meld flavors and thicken slightly. Taste and adjust seasoning—add a touch more sugar for sweetness, vinegar for tang, or hot sauce for heat. Remove from heat and keep warm.

If you prefer a thinner sauce for mixing with pulled pork, whisk in 1–2 tablespoons of reserved pork juices until desired consistency is reached.

Lightly butter cut sides of buns and toast on a grill, skillet, or under broiler until golden, about 1–2 minutes per side. Keep an eye to avoid burning.

In a large bowl combine pulled pork with 3/4 of the barbecue sauce (reserve some sauce for serving). Mix until pork is evenly coated but still moist. Add a splash of reserved pork juices if it seems dry.

Pile pulled pork onto toasted buns, top with a scoop (about 1/3 cup) of coleslaw, and add pickles. Serve additional barbecue sauce on the side. Leftover pork keeps 3–4 days refrigerated and reheats well gently on low heat with a splash of apple juice or reserved juices.