Monday, January 13, 2014

Naked BBQ

So this recipe is for a roasted pork butt in a spicy dry rub. If you follow my blog, you know that my husband and I have a major pulled pork obsession. While my husband is a big fan of a sauced barbecue, I happen to love the flavor of a perfectly cooked, dry rubbed shredded pork with additional dry seasonings for a little zip! Adding sauce to the finished product is completely optional and allows for everyone to customize to their taste.
I made this pork butt in the slow cooker. You can definitely use the same recipe with a low oven temperature method or even in your outdoor smoker and the results will be amazing. The great thing about the slow cooker method is that you allow the meat to marinade overnight and then just have to place it in the slow cooker in the morning. The meat cooks while you are away and then you come home to a hot, delicious meal just in time to feed the hungry crowd.

9 Pound Pork Butt
2 Tablespoons Yellow Mustard
FOR THE  DRY RUB
2 Tablespoons Dark Brown Sugar
2 teaspoons Garlic Powder
1 Tablespoon Red Pepper Flakes
1/2 teaspoon Black Pepper
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Onion Powder
1/4 teaspoon Ginger
1/2 teaspoon Mustard Powder
1 teaspoon Salt
FOR COOKING
1/2 Cup Apple Juice
FOR THE FINISHING SEASONING
1 teaspoon Cumin
1 teaspoon Red Pepper Flakes
1 teaspoon Garlic Salt
1 teaspoon Chili Powder
1/2 teaspoon Cayenne Pepper

1. Combine the dry rub ingredients in a small bowl.
2. Rub the outside of the pork butt with yellow mustard. Sprinkle the dry rub over the entire exterior of the pork butt, using your hands to gently push the seasoning into the meat. Tightly wrap with plastic wrap. 
3. Place in the refrigerator to marinade for 8 hours or overnight.
4. Remove the marinaded meat from the refrigerator and place in the slow cooker. Add the apple juice to the slow cooker. 
5. Cook on HIGH for 8 hours.
6. Carefully remove from the slow cooker and place in a large container. Gently shred the pork using forks to pull the meat apart.
7. Combine the finishing seasoning in a small bowl. 
8. Sprinkle the shredded pork with the finishing seasoning. 
9. Serve on a bun or as a plate and ENJOY!

Note: I freeze parts of the shredded pork in vacuum seal bags so that we have an easy, delicious pulled pork meal ready to reheat, any night of the busy week.


1 comment:

  1. You made me hungry with this post....I have an 11 pound pork roast waiting to cook this weekend when we have a house full of company. Thanks for sharing as we will enjoy this for sure.

    ReplyDelete