Here is the recipe that I shared with L.A. Foodie and it's perfect for any cookout. It's a favorite amongst my crew out here! Give it a try and let me know what you think.
What You Need:
5-7lb. pork butt
For dry rub:
3 tablespoons paprika or chili powder
1 tablespoon garlic powder
2 tablespoon dry mustard
3 tablespoons garlic salt
For the sauce:
2 cups of apple cider vinegar
1 cup of light brown sugar
1/2 cup of ketchup
1-2 tablespoons of crushed red pepper
1 teaspoon of salt
1 teaspoon of cayenne pepper
1/2 teaspoon of fresh cracked black pepper
What You Do:
Place meat in a crockpot and cook on low until meat is falling apart (usually 8 hours) OR you can cook low and slow in a dutch oven, 300 degrees for about 6 hours, if you do it this way be sure to baste the meat periodically during cooking.
When the meat is done, get rid of all the juices it accumulated during cooking and pull meat apart. Works best if you shred it with two forks.
Mix all the sauce ingredients and bring to a simmer on low heat until all incorporated (about 10 minutes) and then pour onto pulled pork, pour enough until the meat sucks it up, you may not use all the mixture.
KK Tip: Running short on time and ingredients? Mix a ladle-full of the juices from the meat and your favorite BBQ Sauce with 2 tablespoons of vinegar and some crushed pepper (use tabasco or siracha if you need to) and let that simmer, then pour over the meat!
Want to see what to do with the left overs??? Click here!
Check back soon to see what's cookin' in Kasey's Kitchen! xo