Dick Wayne's Pulled Pork

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“This is a great pulled pork recipe that rivals anyones! We make this to bring to picnics and have received many compliments! The rub permeates the pork meat right down to the bone and the tangy barbeque sauce is the finishing touch. This rub and barbeque sauce sauce recipe would be great on chicken and other cuts of pork.”

Ingredients Nutrition

  • pork butt
  • Rub ingredients
  • 12 cup Smucker's No Sugar Added Orange Spread, dick wayne's special seasoning available at www.dickwaynes.com
  • 12 cup of packed dark brown sugar
  • 2 tablespoons thyme leaves 1 tbs ground mustard
  • 1 inch nob fresh ginger, grated you will need a microplane grater to do this (tip for ginger = buy a good sized piece of it and break off what you intend to use then place the re)
  • 2 tablespoons chopped fresh garlic
  • 1 tablespoon allspice (if you have purchased Sweet Dick Wayne's you may use that in the beginning making this addition not )
  • 1 tablespoon kosher salt
  • BBQ Sauce ingredients
  • 1 large onion, diced
  • 4 large garlic cloves, chopped
  • 2 inches nob of freshly grated ginger 2 tbs cider vinegar (you will need a microplane grater to do this)
  • 3 cups ketchup
  • 8 shakes worstershire sauce 10 dashes hot sauce (to your liking can be more, less, or none.)
  • 18 cup honey
  • 14 cup packed dark brown sugar
  • 3 tablespoons fresh lemon juice
  • 2 cups null (from the can) or 2 cups tomato puree (from the can)
  • 3 tablespoons , dick wayne's special seasoning available at www.dickwaynes.com


  1. Take your 8 to 10 pound pork butt, cut back the fat flap but do not totally remove. Put the rub under the fat flap and all over the rest of the pork. Rub it in good like you love it! Fold the fat flap back over and put some rub on the outside of that too. Put the meat in a sealed container or plastic bag and let the rub work it's magic on the meat for at least 24 hours in the fridge. After the minimum 24 hours has passed it is now time to put the pork into a dutch oven.
  2. Preheat your oven to 250 degrees and place the covered dutch oven inside. Cook for at least 5 hours, we think 6 is best. Check on it after 5, if the pork is shreddable then it is done but we like it to be falling off the bone done.
  3. Once the pork is done transfer the meat to another dish. Skim off the fat from the top layer of the dutch oven and then bring the liquid inside up to a boil then simmer and reduce for about 25 minutes
  4. BBQ Sauce.
  5. In a large saucepan you will begin making the barbeque sauce.
  6. In the large sauce pan over a medium heat you will saute the onion and garlic till they are soft and translucent. Then you will add in the rest of the ingredients in no particular order. Add in the reduced pan drippings from the dutch oven. No more than a cup. Adjust the seasonings in the sauce to your liking. Once it is set bring to a boil lower to a simmer and let cook for a half an hour.
  7. During this time you will shred the pork WITH YOUR HANDS. Once the sauce is done we like to pour it right over the meat and serve it that way with a little on the side for people to add at their desire. Pulled pork is great right on the plate or on a soft hamburger bun with some nice crunchy coleslaw.

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