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Smoky Rubbed Slow Roasted Pork Butt with Ancho & Molasses BBQ Sauce

A Tom Douglas® Recipe


  • 1 pork butt/shoulder roast – approx. 3 pounds (either bone in or bone out)
  • 4 Tablespoons ‘Rub with Love’ Smoky Barbecue Rub
  • ‘Rub with Love’ Ancho & Molasses BBQ Sauce


  1. Fire up a covered grill for indirect heat.
  2. Generously pat ‘Rub with Love’ Smoky Barbecue Rub on all sides of the meat.
  3. Grill the pork butt over indirect heat, with the grill covered and the vents fully open.
  4. If your grill has a thermometer, keep the temp at about 350.
  5. Barbecue slowly, turning it occasionally and adding coals as necessary for about 2 1/2 to 3 hours, until the meat is very tender and shreds easily with a fork.
  6. Remove the pork from the grill, allowing the meat to rest for at least 10 minutes; then slice it across the grain, pulling off and discarding any large chunks of fat.
  7. To serve the roast, chop or slice and sauté in a pan over medium heat, stirring occasionally.
  8. Add enough ‘Rub with Love’ BBQ sauce to moisten the meat well.
  9. Heat through and serve.


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