Original Bbq Recipe

Prepare and simmer sauce

Heat a medium saucepan over medium heat and add 1 tablespoon neutral oil. Add ketchup, brown sugar, and molasses; stir until sugar begins to dissolve, about 1 minute. Add apple cider vinegar, Worcestershire sauce, and yellow mustard and whisk to combine.

Stir in smoked paprika, garlic powder, onion powder, black pepper, cayenne, and 1 teaspoon salt. Add 1/2 cup water to loosen consistency. Bring mixture to a gentle simmer, reduce heat to low and cook, uncovered, stirring occasionally, 12–15 minutes, until thickened to a glossy, pourable consistency.

Taste and adjust: add more salt, sugar, or vinegar to balance sweetness and tang. Remove from heat. If you prefer an extra-smooth sauce, blend briefly with an immersion blender or in a regular blender and cool to room temperature.

Prepare meat and rub

Pat the meat dry with paper towels. In a small bowl combine 1.5 tbsp kosher salt, 1 tsp black pepper, 1 tbsp brown sugar, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp chili powder. Rub the meat all over with 2 tbsp olive oil, then massage the dry rub mixture evenly onto the surface of the meat. Let rest at room temperature 30 minutes (or refrigerate up to overnight, covered) to let flavors penetrate.

Cook — oven method (for pork shoulder)

Preheat oven to 300°F (150°C). Place rubbed pork shoulder in a roasting pan or Dutch oven, fat side up. If using, pour 1/2 cup apple cider into the pan to add moisture. Cover tightly with lid or foil and roast until internal temperature reaches 195–205°F (90–96°C) for pull-apart pork, about 4–5 hours depending on size. For chicken, roast at 375°F (190°C) until internal temperature reaches 165°F (74°C), about 35–45 minutes depending on pieces.

Cook — grill/smoker method

For authentic smoky flavor, cook over indirect heat at 225–250°F (107–120°C) on a smoker or charcoal grill with a drip pan. Maintain low heat and smoke for 4–6 hours for pork shoulder until 195–205°F. For chicken, smoke until 165°F. During the last 30 minutes, brush meat with the prepared BBQ sauce several times to build a sticky glaze.

Rest and finish

When meat reaches target temperature, remove from heat and tent loosely with foil. Rest pork 20–30 minutes (chicken 10 minutes). For pulled pork, transfer to a cutting board, shred with forks, and mix in 1 to 1 1/2 cups of the prepared BBQ sauce to taste. For whole pieces, brush once more with sauce before serving.

Warm buns or rolls. Pile shredded or sliced meat onto buns, spoon extra sauce over the top, and sprinkle chopped fresh parsley. Serve with extra sauce on the side.

Leftovers: refrigerate sauce and leftover meat in separate airtight containers up to 5 days (sauce) and 3–4 days (meat), or freeze up to 3 months.