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The Perfect Barbecue Boston Butt Recipe

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This recipe for a perfect Boston Butt will give you the delicious pulled pork finished product for BBQ Sliders baked in the over from Pigtail Brands using Big Ed’s Heirloom Barbecue Sauce. The recipe is very simple and delicious. Perfect for entertaining a large group of people at a dinner party or pre-preparing to take to a college football tailgate or a cookout. One of our favorite restaurants in Charleston, South Carolina, The Remedy Market, carries our sauce as well as has added specialty sliders to their menu featuring Big Ed’s Heirloom BBQ Sauce from Pigtail Brands. Go by and check them out!

What will you need?

-A 6 – 8 lb. Boston Butt
-Salt, pepper & garlic powder
-A bottle or two of Big Ed’s Heirloom BBQ Sauce from Pigtail Brands
-2 to 3 tablespoons of a nice olive oil or vegetable oil. We prefer olive oil.

Directions:

Rinse off you meat well & pat dry with paper towels. Spray the meat slightly with Pam as well as your pan. Place the meat with the fat side facing up in the pan and pour oil over the fat side of the meat. Then you will want to sprinkle with salt, pepper & garlic powder. Chopped, fresh garlic is also a nice addition. Place pan uncovered into a pre-heated oven at 350 degrees.

Bake 40-45 minutes per lb. of meat or your desired doneness which could slightly vary from the aforementioned timing. You want it falling off of the bone and very crisp. The crispness of the skin will give the meat even more flavor. Then pour out your excess grease from the pan and let it cool for 1-2 hours.

Chop, pull or shred your meat taking out the excess fat within the meat and then add to taste Big Ed’s Signature Heirloom BBQ Sauce. Be generous with the sauce application.

Pick up a couple of bottles or a case of Big Ed’s Heirloom BBQ Sauce from the Online Store & get a little closer to becoming the Grillmaster! Here is also a list of Charleston, South Carolina Specialty & Retail Markets carrying Big Ed’s Heirloom BBQ Sauce if you would rather go by in person and pick up a bottle.

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