Recipe by breezermom
OMG! I made this recipe and I have to say I have never tasted anything so wonderful!! I always think I'll have leftovers, but all I have left is a bone and a few pieces of fat! The rub is from the Loveless Cafe in Nashville Tennessee. It does take a while, but once it's on the grill, all you have to do is throw in some extra charcoal and hickory chips/chunks. So you can do other things around the house while you cook it. The smell while it is cooking is wonderful, so you may have neighbors wandering over! I made this New Years Day for my pork, and since it was just me and my DS, I used a 3 lb boneless pork butt....mistake. I got a few strips of meat as I was pulling it, but otherwise, DS ate it all...he said it was the best thing he'd ever had, and he wants the recipe to cook back at college. He says he'll be a "legend" if he fixes this at school! I know this looks intimidating, but believe me....it is more than worth the effort! Fabulous pork!! Try it once, and you'll be hooked!
Top Review by dmackhabu
If I could make it 10 stars it deserves it.<br/>I have made this twice for large groups and coupled with a Carolina mustard based BBQ sauce it is absolutely to die for. In the rub I added 1 tsp dry mustard, and 1 tsp onion powder, increased the paprika to 3 tsp and used the smoked version and deleted the fennel seed. I smoked it with both apple wood and a little mesquite 4 hrs and finished it in the oven at 400 deg. to get it up to 200 internal temp. I added enough of the bbq sauce to the pulled meat to add flavor and moisture since the meat can get a bit dried out if not careful.
- 8 -10 lbs pork shoulder (boston butt)
- 3 ounces light brown sugar
- 1⁄3 cup garlic powder
- 1⁄4 cup black pepper, ground
- 1⁄4 cup thyme, dried
- 1⁄2 cup oregano, fresh and chopped
- 1⁄2 cup seasoning salt
- 1⁄4 cup chili powder
- 1 1⁄2 teaspoons celery salt
- 1⁄2 teaspoon fennel seed
- 1 teaspoon paprika
- 1⁄4 teaspoon dried rosemary, crumbled
- 1⁄8 teaspoon sage, dried & rubbed
- hickory chips
Directions See How It's Made
- Soak your hickory chips overnight.
- Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
- Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
- Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid.
- Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die.
- Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
- Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
- Toss the meat with a vinegar hot sauce. (Optional).
- Serve with barbecue sauce on a hamburger bun.