Texas! I love my state. I found while traveling in the UK that people really believe there is just nothing like our Texas BBQ. So, I decided to share an ole recipe that my grandmother showed me. What’s that you say? Does that mean it is passed down from generations? Dang right. That is how you KNOW it is absolutely delish. Here we go:

Ingredients

• 7-9 lb. pork butt
• 1 jalapeno, chopped
• 1 onion, chopped
• 6 garlic cloves, chopped
• 1 TBS chili powder
• 1 TBS salt
• 1 Tsp pepper
• 1 Tsp oregano
• 2 TBS apple cider vinegar
• 1 tsp cumin
• 1/4 cup extra virgin olive oil
• 1 cup white wine
• Head of lettuce
• toppings: dill pickles, purple onion, red cabbage, and barbeque sauce – homemade dairy/gluten free sauce recipe that I used for this because store-bought bbq sauce has high fructose corn syrup and often gluten.

Instructions

1. A day ahead of time: In a bowl, mix the jalapeno, onion, garlic cloves, chili powder, salt, pepper & oregano, cumin, apple cider vinegar, and olive oil. Slather this mixture on the pork and let sit overnight in the fridge.
2. The next day, set the oven to 300 degrees. Put the marinated pork in a big bakeware dish that has a lid (pour in any leftover juices from the marinade).
3. Add the cup of white wine in with the pork, and put in the oven COVERED for 2 1/2 hours. Then, let it cook UNCOVERED for 4 1/2 hours, cooking for a total of 7 hours.
4. Remove from the oven and shred apart pork with a couple forks or any shredding device.
5. Serve on lettuce or gluten free buns, to form wraps or burgers. Don’t forget your homemade bbq sauce!

So savory. Please give this a try! You will not regret it! It truly does represent Texas 😉

Let’s be social! Instagram, Twitter, and Facebook