Smoked Pork Butt on the Grill
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 555
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 35
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 38
- Cholesterol
- 107
- Sodium
- 837
- Total: 13 hr (includes marinating and resting times)
- Active: 45 min
Ingredients
Rub:
2 tablespoons brown sugar
1 tablespoon hot paprika
1 tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground black pepper
One 4-pound pork butt or shoulder
Wet Mop:
1 cup apple juice
1 cup cider vinegar
3 tablespoons yellow mustard
1 teaspoon red pepper flakes
Oil, for oiling the grill
8 potato roll buns
Directions
Special equipment:
Soaked hickory wood chips (optional)- For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.
- For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water. Cover and store in the refrigerator until ready to use.
- Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop sauce to the pulled meat to moisten further.
- Serve the pulled meat on the buns.