Pork Butt & BBQ Sauce

★★★☆☆
Prep: Start the night before Cook: Low and slow; stall can be up to 7 hours Serves: Unknown

Ingredients

  • Pork buttPork butt
  • Apple juice (for basting)Apple juice (for basting)
  • Stewed tomatoesStewed tomatoes
  • Garrett's BBQ Sauce: 7 oz ketchupGarrett's BBQ Sauce: 7 oz ketchup
  • Garrett's BBQ Sauce: 8 oz mustardGarrett's BBQ Sauce: 8 oz mustard
  • Garrett's BBQ Sauce: 1 1/3 tbsp WorcestershireGarrett's BBQ Sauce: 1 1/3 tbsp Worcestershire
  • Garrett's BBQ Sauce: 2 2/3 tbsp white vinegar (add more if desired)Garrett's BBQ Sauce: 2 2/3 tbsp white vinegar (add more if desired)
  • Garrett's BBQ Sauce: 2 1/2 tsp cayenne pepperGarrett's BBQ Sauce: 2 1/2 tsp cayenne pepper

Instructions

  1. Start the night before; plan for a stall that can last up to 7 hours.
  2. Cook low and slow at 225°F at sea level (215°F and ~25% longer in mountains).
  3. Use a pan of water below for moisture.
  4. Baste with apple juice every 30 minutes for the first few hours.
  5. Place meat in a cooler to continue cooking if needed.
  6. Add stewed tomatoes and cook 2 more hours in oven if desired.
  7. Garrett's BBQ Sauce: combine ketchup, mustard, Worcestershire, vinegar, and cayenne; adjust vinegar to taste.
Wine Pairing: Bold Red — Zinfandel — Smoky pork butt pairs with Zinfandel.
Source: Unknown
pork, bbq