| Level: | Easy |
| Total: | 13 hr |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 555 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 38 g |
| Cholesterol | 107 mg |
| Sodium | 837 mg |
Reviews
Time and patience. This was easy and the fam enjoyed very much.
Used a Recteq 700 pellet smoker. Went through a 3 hour stall. 14 hour cooking time total as mop sauce probably increased the length of the stall. Used Splenda brown sugar as I eat a keto diet. Overall the best pork butt ever. Love the rub. Just be ready for a stall on a smoker.
This turned out amazing. I’m not experienced with grilling or smoking meats, but following these instructions our meal turned out so incredible. Thank you!!
Very tasty,I have made it with drowning in bbq sauce, but now I will not. My first choice will be this method.