Recipe by cylee
I have worked for years to recreate the fantastic BBQ I used to get in SC...this is about as close as I've been able to get. This recipe requires patience, but is oh-so-worth it. Great way to meet the neighbors, too...they'll be stopping by to see what culinary masterpiece you're creating! :-)
- 1 (6 -7 lb) boston butt (6-7lbs with fat)
- 2 cups cider vinegar
- 1 1⁄3 cups water
- 1⁄2 cup ketchup
- 1⁄4 cup brown sugar, firmly packed
- 4 teaspoons salt
- 5 teaspoons red pepper flakes
- 2 teaspoons fresh ground black pepper
- 2 teaspoons fresh ground white pepper
- 2 drops liquid smoke (optional)
Directions See How It's Made
- If you prefer, you can use a dry-rub on pork, but is not necessary.
- When I feel like it, I mix the following and rub the pork the day before grilling with the following: (2T hot paprika, 1t br.sugar, 1/2t celery salt, 1/2t garlic powder, 1t dry mustard, 1/2t onion powder, 1t black pepper).
- Set up grill (I prefer charcoal) for indirect grilling and add drip pan(to catch grease -- IMPORTANT!).
- Add soaked wood-chips to charcoal when temp reaches about 325.
- Add Butt (fat side up) to grill over drip-pan and cover, cook/smoke over indirect heat for about 5-6 hours, or until meat is fall-off-bone tender, adding fresh charcoal briquettes and soaked wood-chips as needed (about 10-12 every hour). You may wish to baste now and then with juices in drip-pan.
- Remove meat from grill, tent with foil and allow to cool.
- Once cooled, remove any skin, bones and fat from meat, "pulling" meat into shreds. (I use rubber gloves to avoid burning fingers and the greasy-mess this can make).
- Place "pulled" meat into non-reactive pan ( I use the grocery-store aluminum pans) and add "mop" sauce to taste. Best if allowed to sit in 200 degree oven for about 1/2 hour after cooking.
- Great served on buns with fresh cole-slaw!