Recipe courtesy of Adam Perry Lang
Episode: Fast Food
Total:
7 hr 15 min
Active:
45 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Brine:
Garlicky Barbecue Marinade:
Dry Rub:
Cider Mop Spray:
Barbecue Sauce:

Directions

Special equipment: 4 cups wood chips, soaked in water for 1 hour

Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.

Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.

After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.

Brine:

Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.

Garlicky Barbecue Marinade:

Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.

Dry Rub:

Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.

Cider Mop Spray:

Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.

Barbecue Sauce:

Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

Cook's Note

What to drink: American Lager Beer

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Summer Road Trips 

IDEAS YOU'LL LOVE

Barbecue St. Louis Pork Ribs

Recipe courtesy of Alton Brown

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Smothered Pork Chops

Recipe courtesy of Ree Drummond

Slow Cooker Georgia Pulled Pork Barbeque

Recipe courtesy of Trisha Yearwood

Spice-Rubbed Pork Chops with Sorghum BBQ Sauce

Recipe courtesy of Bobby Flay

Tricolore Stuffed Pork

Recipe courtesy of Giada De Laurentiis

Pulled Pork

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking