Pulled Pork with White BBQ Sauce
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- 5ish pound Boston Butt
- 10-12+ cloves whole garlic
- salt and pepper to taste
- White BBQ Sauce:
- 1 1/2 cups mayo
- 1/4 cup horse radish
- 1/4 cup apple cider vinegar
- 1 tbs salt
- 1 tbs sugar
- 1 1/2 tsp - 1 tbs red pepper, depending on how hot you like it
- 1 1/2 tsp - 1 tbs white pepper, depending on how hot you like it
- 1 package cornbread mix, directions followed
- add in before baking:
- 1 tsp rosemary, finely chopped
- 1 tsp thyme, finely chopped
- 1/4 tsp baking powder
Remove your Boston Butt from the fridge around half an hour before you plan to put it in the oven. Preheat your oven to 325. Place your Butt on a pan, fat side up. Slice a cris-cross pattern in the top of your meat, and along the sides if you wish, and press the whole garlic into the cross sections. Salt and pepper the meat and cover with aluminum foil. Bake for 30-35 minutes per pound, or nearly 6 if you use a 5 lb butt. In the last 30-45 minutes, remove the foil. When it is done, it should be easy to pull apart. Recover with foil and let it rest for about an hour before pulling it, though, so it stays juicy.
For the White BBQ Sauce, just mix together all your BBQ sauce ingredients and set aside.
Make your cornbread and serve it hot with your pulled pork drizzled in White BBQ sauce!