Jim and I love Big Daddy's BBQ here in Fairbanks! They even won best BBQ in Texas which is saying a lot! I will be using a local Fairbanks bottled BBQ sauce in the end called Lead Dog BBQ Sauce, (I get it at the organic market off of Airport) it's a little on the sweet-side, which I normally do not like, but this is good sauce.
1 pork butt (5 lbs)
1 head of garlic
1/3 cup worcestershire sauce
1/2 cup brown sugar
2 6oz cans pineapple juice
1/2 tsp. salt
Trim excess fat off the butt (gosh don't we wish it could be that easy with humans?) Peel and slice large garlic cloves into slivers. Punch a hole in the butt and insert a garlic clove. Repeat all over the meat. Sprinkle worcestershire sauce all over the butt, cover and chill overnight.
Heat the oven to 400. Now massage brown sugar into the meat. Pour pineapple juice in the bottom of the pan-AVOID pouring over the brown sugar. Cover the butt with a tight lid.
Place in the oven and immediately lower the heat to 200. Cook for at least 5 hours. Test...the meat should be so tender that it literally falls apart.
Remove the meat from the pan and add salt to the juices in the bottom. Serve the meat with the juices or use barbecue sauce and serve on grilled buns.
I'm serving ours with oven roasted yams.
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