Boston Butt BBQ Pork with Chow Chow

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Once upon a time…


There was a BBQ chain called Full Moon that introduced itself to the Birmingham area. I very quickly got to know this chain, and developed an affinity for their chow-chow.

What is chow-chow, you ask? Well. IMGP6441

At first glance it’s pickles, peppers, cabbage and some straight-up hotness. That’s what my foodie mind gathered. I looked up other chow-chow recipes, but didn’t quite agree with all the other shit they throw in there. I’m making my own. Now, if you know me, you’ll know that hotness intrigues me – I just can’t help it. I remember the last time I ordered too much damn chow-chow on my BBQ sandwich there and it set my ass on fire.

Delicious? Yes. Hot? Yep. But it’s just not fun if it doesn’t burn like all hell. Ok, maybe not that hot, but I do like a tingle.


So, as far as the BBQ, I’m pretty happy with the roast. For a very long time I have been intimidated by cooking a pork roast to make “pulled pork” for BBQ.

I guess I’ve always been afraid of it not being good enough to be considered real Southern barbecue pork. That makes no sense because I know full well how to make a beef roast nice and tender. But, there’s a lot of things that make no sense.

Like Miley Cyrus. IMGP6447

This pork roast literally fell off the bone, and the taste was just right. I used a hickory “smoking” bag by Emeril Lagasse, and instead of grilling, like I initially intended, I roasted it in the oven.

Boston Butt BBQ Pork


  • Pork BBQ
  • 5 lb. Boston butt pork roast
  • 1/2 cup olive oil
  • Seasoned salt
  • Pepper
  • Onion powder
  • Garlic powder
  • 1 Emeril Lagasse hickory smoke bag (optional)
  • Your favorite BBQ sauce, for serving
  • Bread - my favorite for this is Sunbeam BBQ Bread, buttered
  • Chow Chow
  • 3 fresh jalapeno peppers, washed and diced
  • 1/2 jar banana peppers, drained and chopped
  • 1 6 oz can sauerkraut, drained and chopped
  • A few dashes of your favorite hot sauce


  • Preheat oven to 325 degrees. Combine olive oil through garlic powder; rub on both sides of roast and place in smoke bag. If not using the bag, put in a roasting pan, cover, and bake for 3 1/2 - 4 hours, or at least until 200 degrees and shreds easily with a fork.
  • Combine the chow-chow ingredients, cover and refrigerate until ready to serve.

I’m sure I’ll find something to grill this weekend to make up for it.


The key here is the chow-chow. Please keep it mind that it’s essential to this sandwich. Don’t leave that shit out.


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