Apple-Honey BBQ Pork Shoulder

Yield:

80 servings, 1/80 recipe (155 g) each

Ingredients

Ingredients	Weights	Measures
Kraft BarBQ Sauce	60 fl oz [1.7 kg] 15 fl oz [425 g]	1-1/2 qt. [1.5 L] 1-1/2 cups [375 mL]
Kraft Hickory BarBQ Sauce	60 fl oz [1.7 kg] 15 fl oz [425 g]	1-1/2 qt. [1.5 L] 1-1/2 cups [375 mL]
apple juice	6 fl oz [170 g] 1-1/2 fl oz [45 g]	3/4 cup [175 mL] 3 Tbsp. [45 mL]
honey	6 oz. [170 g] 1-1/2 oz. [45 g]	1/2 cup [125 mL] 2 Tbsp. [30 mL]
barbecue rub seasoning	4 oz. [115 g] 1 oz. [30 g]	1 cup [250 mL] 1/4 cup [50 mL]
pork butts (9 lb.)	36 lb. [16.2 kg] 9 lb. [4 kg]	4 each 1 each

Directions

COOK barbecue sauces, juice and honey in saucepan on medium heat until heated through. (Do not exceed 160ºF.) Cool. Refrigerate until ready to use.

PLACE meat, fat-sides up, in hotel pans. Cover all sides of each piece with seasoning. Brush evenly with 3 cups (750 mL) sauce (or with 3/4 cup [175 mL] sauce for trial recipe).

BAKE in standard 300ºF oven 7 hours or until done (160ºF) and very tender, brushing each butt with about 1/2 cup (125 mL) of the remaining sauce every 1-1/2 hours. Cool slightly. Remove meat from pans; pull into shreds. Return to sauce in pan; toss to coat.