4-pound bone-in pork butt (Boston butt)- Dry Rub:
- 1/2 cup smoked paprika
- 1/3 cup dark brown sugar
- 1/4 cup salt
- 1/4 cup garlic powder
- 2 tablespoons black pepper
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 2 tablespoons chili pepper (chipotle)
- 1 tablespoon cayenne pepper
- 1 tablespoon cumin
- 1 tablespoon dry mustard
Combine rub ingredients; set aside. Rinse pork and pat dry with paper towels. Set on baking sheet and sprinkle all over with rub. Using hands, massage rub into meat. Wrap tightly in plastic wrap and refrigerate 4-8 hours or overnight (overnight is best). Remove from fridge and let sit (still wrapped) at room temperature for 1 hour.
To Grill:
Heat all grill burners on high for 10 minutes. Turn off all burners except far left. Reduce far left burner to low (to maintain 275 degrees). Remove plastic wrap and place pork on far right side of grill, fat cap up. Close grill and maintain 275 degrees about 8-10 hours or until internal temperature of pork reaches 200 degrees. Remove and place in pan. Cover with foil and let rest at least 30 minutes. Shred with forks and serve with sauce. Makes 12 servings.
To Bake:
Place oven rack in lower half of oven so pork will be in the middle of oven. Set oven to 250 degrees (no need to preheat). Place a cooking rack in a large-rimmed pan lined with foil and sprayed with nonstick cooking spray. Place meat on rack fat cap up and cook about 8-9 hours or until internal temp is 200 degrees. Remove and place in pan. Cover with foil and let rest at least 30 minutes. Shred with forks and serve with sauce. Makes 12 servings.
Makes 8-12 servings.
