Pulled Pork BBQ
April 6, 2021
Wash the Boston butt under cold running water, pat dry with paper towels. Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” completely. Sprinkle a light to medium layer of BBQ Buddha Belly Rub all over the meat, pat it into the meat with your fingers. Wrap securely in plastic wrap for 3-4 hours or as long as overnight. Preheat oven to 450º. Remove meat from refrigerator and remove the plastic wrap. Place meat in foil lined shallow roasting pan and place in oven. Roast Pork for an hour, then remove from oven. Reduce the oven temperature to 325°. Pour apple juice over the roast and sprinkle the chopped garlic over the juice. Cover the roasting pan tightly with foil, return to the oven, and roast for about 3 1/2 to 4 hours, or until the pork is very tender and easy to shred with a fork. Remove the pork from the liquids, shred, and serve with BBQ Buddha BBQ Sauce. If desired mix about 1 cup of the bb q sauce into the shredded pork and serve hot from a slow cooker or chafing dish. Serve with hamburger buns or rolls, coleslaw for topping, and reserved barbecue sauce.