Naked BBQ

• 2 Tablespoons Dark Brown Sugar
• 2 teaspoons Garlic Powder
• 1 Tablespoon Red Pepper Flakes
• 1/2 teaspoons Black Pepper
• 1/4 teaspoons Cayenne Powder
• 1/4 teaspoons Onion Powder
• 1/4 teaspoons Ground Ginger
• 1/2 teaspoons Mustard Powder
• 1 teaspoon Salt
• 9 pounds Boston Butt
• 2 Tablespoons Yellow Mustard
• 1/2 cups Apple Juice
• 1 teaspoon Cumin
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Garlic Salt
• 1 teaspoon Chili Powder
• 1/2 teaspoons Cayenne Pepper

1. 1.
2. Combine the dry rub ingredients in a small bowl.
3. 2.
4. Rub the outside of the pork butt with yellow mustard.
5. Sprinkle the dry rub over the entire exterior of the pork butt, using your hands to gently push the seasoning into the meat.
6. Tightly wrap it with plastic wrap and put it into a dish so that it doesnt leak.
7. 3.
8. Place dish in the refrigerator to marinate for 8 hours or overnight.
9. 4.
10. Remove the marinated meat from the refrigerator, unwrap it and place it in the slow cooker.
11. Add the apple juice to the slow cooker.
12. 5.
13. Cook on high for 8 hours.
14. 6.
15. Carefully remove pork roast from the slow cooker and place in a large container.
16. Gently shred the pork using 2 forks to pull the meat apart.
17. 7.
18. Combine the finishing seasoning in a small bowl.
19. 8.
20. Sprinkle the shredded pork with the finishing seasoning.
21. 9.
22. Serve on a bun or as a plate with your favorite sides and enjoy!
23. Note: I freeze parts of the shredded pork in vacuum seal bags so that we have an easy, delicious pulled pork meal ready to reheat, any night of the busy week.

brown sugar, garlic, red pepper, black pepper, cayenne powder, onion powder, ground ginger, mustard powder, salt, yellow mustard, apple juice, cumin, red pepper, garlic, chili powder, cayenne pepper

Taken from tastykitchen.com/recipes/main-courses/naked-bbq/ (may not work)