Slow-Grilled Pork Butt

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves a crowd

Ingredients: 

Frank Verrett adapted this recipe from Chris Lilly’s Six-Time World Championship Pork Shoulder. It wowed everyone who tasted it; note that it needs to marinate 12 to 24 hours, then requires another 13 to 15 hours out of the refrigerator and on the grill. Most of that is hands-off time.

  • 1    whole pork butt (about 8 pounds)
  •     Pork Injection (recipe follows)
  •     Rub (recipe follows)
  • 2    handfuls hickory chips
  •     your favorite barbecue sauce, for serving

Pork Injection

  • ¾    cup apple juice
  • ½    cup water
  • ½    cup sugar
  • ¼    cup salt
  • 2    tablespoons Worcestershire

Rub

  • ¼    cup dark brown sugar
  • ½    cup white sugar
  • ½    cup paprika
  • ⅓    cup garlic salt
  • ⅓    cup kosher salt
  • 1    tablespoon chili powder
  • 1    teaspoon dried oregano leaves, crumbled
  • 1    teaspoon cayenne pepper
  • 1    teaspoon ground cumin
  • 1    teaspoon black pepper

Slow-Grilled Pork Butt

Slow-Grilled Pork Butt

Click image to enlarge

 

Method: 

Combine injection ingredients; inject pork butt evenly on all sides with injection.

Combine rub ingredients; pat all over pork butt. Place in a large pan, cover, and refrigerate for 12 to 24 hours. An hour before placing on the grill, pull butt out and allow to sit at room temperature. Meanwhile, submerge hickory chips in water for several hours.

Prepare a smoker: Set up a smoker to maintain a temperature of 250°F for entire cooking process. If more coals are needed during cooking, you can add as necessary. I prefer to load unlit coals (6 to 8 pounds) into bottom of smoker and add hot coals on top, as this will greatly extend the cooking time, because the unlit coals will slowly start to burn over time.

Drain hickory chips and enclose in a heavy-duty foil packets. Place on top of coals, then place pork on smoker rack and cook, undisturbed, until the pork has reached an internal temperature of 195°F (which should take approximately 12 to 14 hours), remove butt to a rimmed baking sheet and allow to rest for 30 minutes.

Shred pork and enjoy. Pass barbecue sauce at the table.

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive