Smoked Pork Butt on the Grill
September 22, 2018
: 8 servings
- 2 tablespoons brown sugar
- 1 tablespoon hot paprika
- 1 tablespoon kosher salt
- 2 teaspoons granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- One 4-pound pork butt or shoulder
- Wet Mop:
- 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
- Step 1 For the rub: In a small bowl, stir together the brown sugar, paprika, salt, granulated garlic, cumin, oregano and black pepper.
- Step 2 Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.
- Step 3 For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water.
- Step 4 Cover and store in the refrigerator until ready to use.
- Step 5 Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side.)
- Step 6 For gas grills (with 3 or more burners), turn all the burners to medium-high heat.
- Step 7 After about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium.
- Step 8 For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill.
- Step 9 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.)
- Step 10 Lightly oil the grill grates.
- Step 11 Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F., 5 hours and 30 minutes.
- Step 12 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.
- Step 13 Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes.
- Step 14 Use 2 forks to shred the meat and transfer to a bowl.
- Step 15 Add drippings and any leftover mop sauce to the pulled meat to moisten further.
- Step 16 Serve the pulled meat on the buns.