Recipe courtesy of Wolfgang Puck
Episode: Grilling Pork
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Total:
9 hr 35 min
Prep:
40 min
Inactive:
6 hr 10 min
Cook:
2 hr 45 min
Yield:
8 to 10 servings
Level:
Intermediate
Total:
9 hr 35 min
Prep:
40 min
Inactive:
6 hr 10 min
Cook:
2 hr 45 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Pork Rub:
BBQ Sauce:

Directions

Watch how to make this recipe.

Place the pork butt in a shallow pan. To the pork rub, add the dry mustard and mix well. Rub the whole surface with the Pork Rub. Drizzle the surface with olive oil and rub well again. Cover and refrigerate at least 6 hours or overnight in the refrigerator.

Soak the apple chips in cold water for at least 30 minutes. Preheat 1 side of the charcoal grill to medium. Drain the apple chips and place on the hot side of the grill in the wood chip tray or in a small metal tray by the fire. Keep the other half of the grill on very low heat.

Place the pork on the hotter side of the grill and sear until golden brown on all sides, about 15 minutes. Remove to the lower heat side of the grill. Cook slowly, over low heat, 300 degrees F, until the meat is tender and falling off the bone, about 2 1/2 hours. Turn the meat every 20 minutes or so.

Remove from the grill and let rest for 10 minutes. Slice or shred into bite-size pieces and place in a large bowl. Toss with desired amount of BBQ Sauce. Place on buns and top with red onions and pickles.

Pork Rub:

Mix all ingredients together and stir well.

Yield: about 1 cup

BBQ Sauce:

In a medium saucepan, over medium heat, add the vegetable oil. Saute the onions, garlic, and oregano until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper. Bring to a boil, stirring occasionally, then lower heat to a simmer and allow to simmer for 1 hour 30 minutes.

Taste and adjust seasoning and heat to desired taste.

Yield: about 3 cups

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