It would be fun to meet you sometime! Allow the roast to stand at room temperature for 30 minutes before grilling. For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Ingredients list 6 lb pork shoulder (or several for gifts, since the fire is hot!) Add about one cup of apple juice to the bottom of the pan before covering. Close the top of the grill. Place the pork butt on the grill and let cook for 3 hours while spraying with apple juice every hour. (Be sure to consult the grill manufacturer's guide for best results.). each), or loin back ribs, 1 Tbsp sweet paprika plus additional 1/2 tsp, 3/4 tsp table salt or 1 1/2 tsp kosher salt, Grilled Coconut and Lime Shrimp with Caribbean Rice. Change ), You are commenting using your Facebook account. Serve on a bun with your favorite barbecue sauce. 1 teaspoon Cumin, 3-4 cups wood chips (hickory, oak, apple, or other fruit wood) soaked in water for at least 30 minutes). Lightly oil the grill grates. ... After the grill preheated, I added the chips to the coals, placed the rotisserie spit with the roast in place and started the motor. The Boston Butt cut of the hog is misleading in name. Fill in your details below or click an icon to log in: You are commenting using your account. Once the grill is smoking, place the roast in its pan on the Cool side of the grill. Amen! Use 2 forks to shred the meat and transfer to a bowl. I think I just assumed it couldn’t be done. 1 tablespoon seasoned salt For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water.
Change ), You are commenting using your Google account. 1/4 cup Paprika © 2020 Memphis Wood Fire Grills All Rights Reserved, VERSATILITY: SMOKE, SEAR, BAKE, AND ROAST, Delicious Boston Butt everytime with multiple cooking directions below! You are welcome. ( Log Out /  Place the wood chips on the lit side of the grill. 1 teaspoon Cayenne So you’re a fellow Grand Rapidsite! I’m going to use this…now where’s my fork. Cover and store in the refrigerator until ready to use. The pork goes well with a Hickory Brown Sugar barbecue sauce. ( Log Out /  1 C dry BBQ rub (see recipe below) Hickory/ mesquite wood chips Apple juice (in spray bottle) Honey-mustard BBQ sauce (see recipe below) Dry Rub Ingredients list 1-1/4 C firmly packed … Smoking Boston Butt can be an amazing experience as long as you know what you’re doing. Try to maintain a temperature of around 225°F. 1 tablespoon Coarse Grind Black Pepper Use two forks to pull the pork. Sign up for the Recipe of the Day Newsletter Privacy Policy, Kale Caesar Salad with Smoked Chickpea Croutons. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes.

Coat the roast evenly with the rub. Thanks for the comment. So, Pulled Pork has long been a family favorite. posted by Noebie. ( Log Out /  I simply put the pan of wood chips on the grate above the fire. I’ve never tried smoking on a gas grill before. Some recommend placing directly on the lava rocks or element. Light one side of your gas grill. In a small bowl combine all of the rub ingredients. Add drippings and any leftover mop sauce to the pulled meat to moisten further. 1 teaspoon Chili powder After the first hour, I started basting the roast with my apple juice and vinegar solution, giving it …
© 2020 Discovery or its subsidiaries and affiliates. Place the roast fat side up on a rack over a pan to catch the drippings. Change ), You are commenting using your Twitter account.

Prepare the grill for Indirect grilling over low heat (210°F to 240°F). This is for my Dad who was a true Southern Gentleman and Cook and who just happened to make the best Pulled Pork ever. Depending upon how successful you are in maintaining the optimum temperature, cooking time can take from 3-5 hours.

Set up a drip pan on the other side to avoid flare-ups. ( Log Out /  All rights reserved. Boston Butt on the Rotisserie. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Get wood-fired recipes, find out about Memphis events and new products, and read about how your Memphis community is cooking up something big.

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. 1/4 cup Light Brown Sugar Source: Southern Living magazine, 6 lb pork shoulder (or several for gifts, since the fire is hot! After 3 hours put in an aluminum foil pan and wrap with foil. Once the roast is cooked, remove from grill and tent loosely with tin foil and allow to rest for 30 minutes to an hour. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours. Thanks for the tip! One 3-4 Pound Boneless Boston Butt Pork Roast, Rub Change ). I love your reminder to always cook with love! ), Honey-mustard BBQ sauce (see recipe below), 2 racks baby back ribs (about 2 lbs. He didn’t have one of the fancy smokers of today or even a gas or charcoal grill but some sort of a homemade smoker/grill contraption. This portion is actually cut from the upper shoulder of the animal not the rear end. Cook the roast until an instant read thermometer registers 195°F. This sounds awesome!!! 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. When shopping for a Boston butt you may see it labeled as a pork shoulder roast.