My brother is a genius for many reasons, one of which is this BBQ Recipe. Now my brother can be your brother, too. Steal this recipe.
My Brother’s Pulled Pork BBQ Recipe
Course: Lunch, DinnerDifficulty: EasyServings
6
servingsCrockpot Time
8.5
hoursInstantPot Time
4
hoursWas it worth it!?
YES
This is a recipe my brother has tried and tested over the years, and I have made my own few personal tweaks over the years. Hope you enjoy!
Ingredients
- Pulled Pork BBQ
1 Boston Butt (haha… butt)
Dry Rub of your choice
Yuengling, or other IPA
6 oz apple cider vinegar
BBQ Sauce of your choice (I used a South Carolina BBQ sauce because that’s what I had. Sweet Baby Ray’s is also good!)
Small splash of Liquid Smoke
- Dry Rub
2 Tbsp Salt
1/2 Tbsp black pepper
1/2 Tbsp paprika
1/4 cup brown sugar
2 tsp onion powder
2 tsp garlic powder
Directions
- Pulled Pork BBQ
- The night before, rub the butt down with the dry rub. Once the butt is thoroughly rubbed, wrap with plastic wrap and store overnight in the refrigerator.
- Put the pork butt into your crock pot or instant pot FAT SIDE UP. Pour half the beer on one side, half the beer on the other side. Split the 6oz of cider vinegar on each side. Sprinkle with liquid smoke (I usually do about 1/4 tsp, it’s POWERFUL).
- INSTANT POT – cook for approximately 3 hours on the “slow cook” setting, then 1 hour on the “warm” setting for the next part
CROCKPOT – cook for 8 hours on low - After 8 hours on low (crock) or 3 hours on “slow cook” (instant), remove the meat from the vessel and put it into a bowl. Reserve AT LEAST 2 cups of the liquid, discard the rest.
- Pull the bone out of the butt, and begin shredding the pork. Once completely shredded, put back into the cooking vessel. Add 1/4 – 1/2 cup of your reserved liquid, 1/4 cup BBQ sauce, and an additional 1/4 cup apple cider vinegar. Adjust the BBQ Sauce / ACV ratio to your taste. If you prefer a less vinegary BBQ, leave the ACV out.
- Cook on low for 30 minutes, then serve however you see fit!
- Dry Rub
- Mix ingredients together, reserve for chicken, pork, turkey, steak – anything really!
Notes
- From experience, this comes out infinitely better in the crockpot. In my experience with the Instantpot and this recipe, the meat occasionally comes out overdone because it cooks at a higher temperature, and the thin metal conducts heat faster than the ceramic insert of a crockpot
- This dry rub recipe is PERFECT for any meat
- If you don’t want to use beer, you can alternatively use a stock of your choice – veggie, chicken, beef – any of it would be good
