Want to know how to take one of the least expensive cuts of pork and cook it to perfection, making it so ridiculously delicious that the heavens open and the angels sing your porky praises? Of course, you do!
I’m talking melt in your mouth, tender, smoky, barbecued pork shoulder or butt roast, cooked low and slow on a two-burner gas grill. Perfect for feeding a crowd, the price can’t be beat. And when you add this amazing dry rub for extra va-va-voom, there’s no reason to buy expensive cuts of meat to impress your family and friends.
If you have a smoker or a barbecue with a built-in box for wood chips, you can easily make this recipe. But if you have neither of these things, don’t despair! I’m going to tell you how to get the flavor with a two-burner gas grill.
BBQ Pork Butt with Uncle Bob’s
Butt Slappin’ Dry Rub
Making pork this awesome is an all-day process. Plan to start the night before for maximum flavor.
What You’ll Need:
For the Rub
2 tablespoons brown sugar
2 tablespoons white sugar
1 tablespoon smoked paprika
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons cayenne chili powder
2 teaspoons black pepper
1 ½ teaspoons cocoa powder
4-5 lb. (give or take) pork roast
A two-burner gas grill, smoke box, wood chips and a small aluminum pan
The night before: prepare the dry rub and generously cover the pork roast with it, rubbing it in all the nooks and crannies. Wrap it in butcher paper or plastic wrap in a pan and refrigerate overnight. Soak your wood chips according to package directions. In the morning, a couple of hours before you plan to start, take the pork out of the fridge and bring to room temperature.
Prepare the grill by removing one grill grate; this’ll be the HOT side with the smoke box. The other side will be the COOL side where the meat goes. Put the wood chips in a smoke box or double layer of aluminum foil directly on the burner. Place an aluminum pan filled with water on the grill, upper rack if you have one, or on the cool side. This helps regulate the heat and adds moisture.
Turn the grill to medium heat and place the roast, fatty side up, on the COOL side of the grill. Close grill and maintain a temp of about 215°F to 225°F for 90 minutes per pound, replenishing wood chips as needed. This means your four-pound roast will take at least 6 hours. Only open the grill once an hour to check temp and chips.
Midway, turn the roast. At six hours take the temperature of the roast. You’re looking for 195°F for pulled pork. If it’s not there yet finish in a 300°F oven. When it’s done, let rest for 30 minutes then shred with forks. You probably won’t need any sauce but add it, if you must. Serve on a bun with cole slaw and bask in your Diva glory. Nom Nom.
Fabulous Food by Patti Diamond from Divas On A Dime – Where Frugal, Meets Fabulous! - www.divasonadime.com Join us on Facebook at DivasOnADimeDotCom.