Pulled Pork with Balsamic Q Sauce


  1. Generously apply rub to the pork. Wrap and refrigerate overnight.
  2. Remove from cooler, unwrap and allow to sit at room temperature for an hour.
  3. In a blender add the remaining ingredients and puree. Transfer to a saucepan over medium heat and cook for 5-6 minutes to make BBQ sauce. Reserve.
  4. Bring smoker to 225° Place butt in smoker and cook for 10-12 hours. Once pork hits an internal temperature of 195-200°. Remove from smoker and rest for 30 minutes.
  5. Pull pork in a bowl then toss with BBQ sauce and serve.


  • 1 ea West Creek® Boston Butt
  • 2 cups Magellan® pork rub
  • 1 cup Peak Fresh Produce® Garlic, Clove(s), peeled, roasted
  • 1 cup Piancone® Balsamic Glaze
  • 1 cup West Creek® Ketchup
  • 2 tbsp mustard, dijon
  • 1/2 tsp sea salt
  • 1/2 tsp Roma® Black Pepper, Ground
  • 1 1/2 tbsp Asian Pride® Soy Sauce
  • 1 tbsp Roma® Crushed Red Chili Flakes