PrintIn my experience, everyone loves pulled-pork BBQ. Our recipe is very simple to prepare and serves a crowd. You will be a very popular host!
Ingredients:
1 5-7 pound boston butt
1 jar Firepit Grilling Sauce
1 tin Firepit Dry Rub
Instructions:
Preheat oven to 325 degrees.
Thoroughly coat boston butt with dry rub (you will have leftover rub that you can store for up to 12 months). Place butt, fat side up, on a half-sheet pan and place in the oven for 6 hours. Remove and cool for 1 hour.
Now “pull” the meat. Take 2 forks and using 1 to steady the meat, use the other to “pull” shreds of meat off the roast. Put the shredded pork in a bowl and stir in Firepit Grilling Sauce over the meat to taste.
We’re proud that our new sizzling, savory grilling sauce is declared a “winner” by Trey Pope, author of “Barbecue on My Mind: The Thirty Best Barbecue Restaurants in Georgia.” Trey and I are lifelong friends and to this day, generations of our families come together to share great food and down home entertaining.
In keeping with these great traditions, our Firepit Grilling Sauce is made of the finest ingredients, blending zesty spices with the natural sweetness of 100% New York State maple syrup… a flavorful combination that everyone will love!
Spread generously on grilled meats, fish and seafood to liven up your next cookout, or serve as a dipping sauce to keep your guests coming back for more. It’s also great for seasoning pulled pork and adding excitement to traditional Southern barbecue!
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