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True BBQ Pork-Butt

Cummulative Rating
N/A
Servings
Makes 4-6 servings.
Difficulty
Medium - Involved
Ingredients

One 6-7 pound boneless pork butt (also called pork shoulder), trimmed of excess fat
Apple juice

Rub:
1/2 cup sugar
1/4 cup salt
1/8 cup onion powder
1/8 cup garlic powder
1/4 cup paprika
1/8 cup chili powder
1 Tablespoon freshly ground black pepper
1 Tablespoon celery salt
1 teaspoon ground mustard
1/2 teaspoon coriander
1/4 teaspoon cinnamon

Bopper’s BBQ Sauce
Directions
Trim pork of any excess fat.

To prepare rub, combine all ingredients (sugar through cinnamon) in a small bowl. Mix thoroughly. Generously rub mixture over entire pork surface.

Prepare grill for indirect heat, using coals, wood chips, and a water tray. (See August 2001 cooking class for further instructions.) Heat to 250 degrees F.

Place pork on grill rack (opposite coals). Maintain internal heat of BBQ between 250 and 300 degrees F. BBQ for about 8-10 hours or until internal temperature of meat reaches 160-170 degrees F. Turn meat over and around every half of remaining cooking time (if 8 hours, turn at 4, 2, 1). Spray meat every hour with apple juice. With a pastry brush or mop, glaze pork 30 minutes prior to finish with prepared Bopper’s BBQ Sauce. When meat has reached 160-170 degrees F, remove from grill and allow to rest for 15 to 20 minutes.
Tips
For complete instructions on how to do a "true" barbecue pork butt see our August 2001 cooking class.

Also, save any leftover rub for grilled steak, poultry, pork or fish. Just place in an airtight container and refrigerate.
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