This bbq is full of many flavors combined with fresh spices. Its not to sweet but just perfect.
- 8 quart cast iron pot with lid
- Large lasagna dish
- Cutting board and knife
- 1 pork butt (mine was almost 6 pounds)
- 1 cup of apple juice
- 1 red onion (peeled and sliced)
- 1 jar of raspberry jam
- 3/4 cup of honey
- 4 stems of fresh oregano leaves removed
- 4 basil leaves diced small
- 3 stems of rosemary
- 3 garlic cloves (peeled and diced)
- Salt and pepper
- 1 cup of your favorite bbq sauce
Preheat oven to 300°
Using your cast iron pot, place your pork butt inside. Now pour your apple juice in the pot. Next cover your pork first with honey then your raspberry jam and onions. Now add your salt and pepper to taste, garlic and fresh herbs.
Place the lid on top and bake in the oven for 4 hours or till pork is completely cooked with no pink to show.
Once cooked remove rosemary. Next place your pork in your lasagna pan and pull apart using a fork and knife. Remove unnessary pieces of pork, spread evenly in your dish. Using about 1 cup or more as desired of the drippings from the pork, include all the onions.
Now spread evenly your bbq sauce, add more if desired.
Gently stir using your tongs.
Place back in the oven at 300° for about 30 minutes or till bbq becomes just a little crisp.
Serve on garlic butter toasted buns, serve warm. Will feed about 12 sandwhiches.