Smoky Rubbed & Slow roasted pork butt with Ancho & Molasses BBQ Sauce
Smoky Rubbed Slow Roasted Pork Butt with
Ancho & Molasses BBQ Sauce
A Tom Douglas® Recipe
This recipe always gets lots of compliments!
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
Fire up a covered grill for indirect heat.
Generously pat ‘Rub with Love’ Smoky Barbecue Rub on all sides of the meat.
Grill the pork butt over indirect heat, with the grill covered and the vents fully open.
If your grill has a thermometer, keep the temp at about 350.
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.
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.
To serve the roast, chop or slice and sauté in a pan over medium heat, stirring occasionally.
Add enough ‘Rub with Love’ BBQ sauce to moisten the meat well.
Heat through and serve.
Delicious on sandwich buns or in tacos.
If you prefer to cook indoors, place the spice-rubbed pork butt on a roasting rack in a baking dish and roast in an oven preheated to 350 degrees for 2 1/2 to 3 hours.
This recipe can also be done in a crock pot by placing the spice-rubbed pork roast on some sliced onions in the crock pot, adding approx. 3/4 cups water or stock and cooking on low for 8-10 hours.