Ingredients
One 8-pound
pork butt
Brine, recipe
follows
Garlicky
Marinade, recipe follows
Dry Rub, recipe
follows
Cider Mop
Spray, recipe follows
Barbeque Sauce,
recipe follows
Brine:
1 cup apple
juice
1/2 cup water
1 tablespoon
Worcestershire sauce
1 tablespoon
salt
1 tablespoon
granulated sugar
Garlicky Barbecue Marinade:
1/2 cup onion,
chopped
1/4 cup water
1/4 cup
Worcestershire sauce
3 tablespoons
plus 1 teaspoon garlic, coarsely chopped
2 tablespoons
low-sodium soy sauce
Dry Rub:
1/2 cup dark
brown sugar
1/2 cup sweet
paprika
1/4 cup kosher
salt
1/4 cup chili
powder
1/4 cup dry
mustard
1 tablespoon
freshly ground black pepper
2 tablespoons
crab boil seasoning (recommended: Old Bay)
1/2 teaspoon
ground ginger
Cider Mop Spray:
1 cup apple
juice
1 cup water
1/4 cup cider
vinegar
Barbecue Sauce:
2 tablespoons
canola oil
1/2 cup smoked
bacon, cut into rectangles about 1-inch long and 1/2-inch wide
1/2 cup sweet
(Vidalia or Maui) onion, minced
5 cloves
garlic, minced
1 teaspoon
onion powder
1 teaspoon
garlic powder
2 teaspoons
freshly ground black pepper
1/4 teaspoon
ground cloves
1/2 cup dark
brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow
mustard
1/2 cup honey
1/2 cup apricot
preserves
1/4 cup apple
juice
Cider vinegar
Directions
Special equipment:
4 cups wood chips, soaked in water for 1 hour
1. Preheat a
charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then
add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on
opposite side.
2. Inject the pork
butt with brine about every 2-inches and then rub with marinade and dust with
Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be
sure to replenish the coals as the temperatures drops, the chips as the smoke
dissipates and the water in the drip pan.
3. After 6 hours,
spray the pork with Cider Mop every half hour. Cook until a thermometer placed
into the thickest part of pork reaches 195 degrees F. Transfer to a platter,
brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound
servings, place on plates and serve with extra sauce alongside.
Brine:
1. Combine all
ingredients in a bowl until the salt and sugar dissolve and then place into
meat syringe for immediate brining or reserve, refrigerated, for later use.
Garlicky Barbecue Marinade:
1. Place all
ingredients into a blender and puree. Remove to an airtight container and store
in the refrigerator until needed.
Dry Rub:
1. Combine all
ingredients in a medium bowl. Mix well and store in an air tight container for
later use.
Cider Mop Spray:
1. Combine all
ingredients in a medium bowl. Mix well to combine and store in the refrigerator
until needed.
Barbecue Sauce:
1.
Heat the oil in a saucepan set over medium heat. Add the bacon
and cook until browned and crispy, about 4 minutes. Reduce the heat to low and
add the onion, garlic, onion power, garlic powder, black pepper, and cloves.
Cook for about 5 minutes, stirring constantly. Add the sugar and water and then
bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and
then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar.
Remove the bacon with a spider and discard. Puree the mixture with a hand
blender and then cool and reserve for later use.
Cook’s Note
What to drink: American Lager Beer
This recipe was provided by a
chef, restaurant or culinary professional. It has not been tested for home use.
