Today/last night, I finally decided to make pulled pork. Wow, it was amazing. I always imagined that home-made BBQ would be difficult to make, especially something like pulled pork, which can come out dried out an flat. Not this recipe – no-sir-ee. It was pull-apart tender and juicy, and the sauce (Carolina-style) pulled everything together. The actual process was simple – I just need to plan out making this. I used 5 lbs of meat (bone-in), and that fed 8 people (tri-tip and other fixins were available). I can’t wait to make this again.

Pulled Pork


6-8 lbs Boston butt/pork shoulder

3/4 cup molasses
1/2 cup salt
2 quarts bottled water
Dry Rub:
1 tbsp cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar


  1. Combine all ingredient for brine in large container. Set meat in brine, fat-side faced downwards. Leave in brine for 8-12 hours.
  2. Pat pork shoulder dry. Sprinkle dry rub all over meat and massage onto all areas. (It helps to wear latex gloves.)
  3. Cook on low for 10 hours.
  4. Let rest for 1 hour, then shred with forks.

BBQ Sauce


1 cup apple cider vinegar

1 cup ketchup

3 tbsp packed dark brown sugar

1 tbsp yellow mustard

1 tbsp molasses

1 tsp salt

Cayenne pepper to taste

Combine all ingredients and whisk well to dissolve sugar.


One thought on “BBQ

  1. Pingback: Sawyer Day. | the megasmalls

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s