Ingredients for BBQ Pork
- 1 (8- to 10-pound) bone-in pork butt (Boston butt)
- 1⁄4 cup Greg’s Dry Rub
- Oak charcoal
- 11⁄2 cups (12 ounces) water
Ingredients for Dry Rub
- 1 cup loosely packed light brown sugar
- 21⁄2 tablespoons paprika
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon red pepper flakes
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
Ingredients for Grilled Cheese
- 1 tablespoon unsalted butter
- 1 white hamburger bun, split
- 2 American cheese slices
- 4 ounces pulled pork
Directions for BBQ Pork
Greg’s custom smokers impart the most smoke flavor in the first six or seven hours.
From there, he places the butts in shallow tins with some water, covers them with
foil, and places the “tin-ed” butts back on the smoker for an additional seven to eight hours. The result is some of most tender and juicy pork I have ever tried.
1. Rinse the pork thoroughly, and trim away any bone chips or cartilage. Pat the pork dry, and season liberally with dry rub. Store in the refrigerator for 24 hours.
2. Prepare smoker according to manufacturer’s instructions, using oak wood embers, bringing internal temperature to 250°F to 275°F; maintain temperature 15 to 20 minutes.
3. Smoke the pork, covered, maintaining temperature between 250°F to 275°F, for 7 hours or until a meat thermometer inserted in thickest portion registers 200°F. Remove the pork, and place in a 13- x 9-inch lasagna-style aluminum foil pan. Add 1½ cups water to the pan (do not pour over the top), cover with foil, and return to the smoker for 5 to 6 more hours or until the bone pulls cleanly from the pork butt. Remove the fat cap and bone, and pull by hand. Serve immediately.
Directions for Dry Rub
The exact recipe for this rub is held under lock and key, but Greg was kind enough to share the ingredients so I could engineer my own version. This rub is less Creole than I had originally imagined. It’s salty and sweet with a nice backbone of heat but not as aromatic as most Creole seasonings. The smoky essence of chili powder along with the tanginess of dry mustard balances the fatty flavor of the pork.
Stir together all the ingredients in a small bowl. Use immediately, or store in an airtight container up to 6 months to 1 year. Makes 13⁄4 cups
Directions for Grilled Cheese
Melt the butter in a cast-iron pan or on a griddle over medium. Place the bun halves, cut side up, in butter. Place 1 cheese slice on each bun half. Top the bottom bun half with the pulled pork. Using a spatula, place the top bun half, cheese side down, on pulled pork. Cook, turning occasionally and gently pressing with spatula, until the cheese is melted, about 5 minutes. Serve immediately.
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