| 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 |
Ingredients
- 1 (5 to 6 pounds) pork butt
- 1/2 cup Pork Rub, recipe follows
- 1 tablespoon dry mustard
- Olive oil
- Apple chips, soaked in water
- BBQ sauce, recipe follows
- 8 large rolls
- 1 small red onion, thinly sliced
- 2 large pickles, sliced into thin rounds
- 4 tablespoons brown sugar
- 4 tablespoons onion powder
- 4 tablespoons garlic powder
- 4 tablespoons dried thyme
- 4 tablespoons dried oregano
- 2 tablespoons mild paprika
- 2 tablespoons hot paprika
- 4 teaspoons cayenne
- 4 teaspoons ground coriander
- 2 teaspoons black pepper
- 2 teaspoons white pepper
- 2 tablespoons kosher salt
- 2 tablespoons vegetable oil
- 1/2 medium onion, minced
- 6 cloves garlic, minced
- 1 tablespoon chopped fresh oregano leaves
- 1 cup ketchup
- 1 cup tomato puree
- 1 tablespoon Worcestershire sauce
- 1/3 cup honey
- 1/3 cup brown sugar
- 2 tablespoons southern style hot sauce (recommended: Tabasco)
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- 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.
- Mix all ingredients together and stir well.
- Yield: about 1 cup
- 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
Reviews
Slow Cooker?
This is an amazing recipe. I make this recipe every year for a big outdoor party we traditionally throw in the summer. The barbeque sauce is the best. It is a total tradition now in my family. I prepare the pork the night before and “pull” it and store in a large foil container. An hour before the party I start to warm it up in the oven slowly before the guests arrive. This way there is no cooking the day of the party…just fun!
I have made this several times and each time tastes just as amazing, I have even made it in my oven by putting the wood chips in a pan with foil over them as not to smoke out the house and it comes out great…
Great sauce, use it on everything – good on meatloaf, chicken and burgers too
Meat was very tender but I didn’t think the rub was all that much to rave about.
The pork turn out great, but the sauce is even better. I have used the sauce on chicken and even used it to baste an oven roasted turkey.
I’VE NEVER COOKED ANYTHING ON THE GRILL AS FABULOUS AS THIS. WILL DEFINATELY MAKE AGAIN.
It was easy to prepare and well worth the time to grill. A definate addition to my cookbook.