Smoked Raspberry Chipotle Pork Roast

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 33hrs
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 5 -9
    lbs boston butt (bone in)
  • 1
    cup favorite your favorite barbecue rub
  • 12
  • 1
    (10 -12 ounce) bottle raspberry chipotle sauce or (10 -12 ounce) bottle glaze
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DIRECTIONS

  • THE NIGHT BEFORE -- OR A FEW DAYS AHEAD --
  • Mix kosher salt with dry rub (if your dry rub already has salt in it, omit this step).
  • Rub roast generously on all sides with rub mixture.
  • Tightly wrap seasoned roast in plastic wrap and refrigerate overnight or for 24-48 hours.
  • The morning that you plan to cook --
  • Let roast stand at room temperature for about 20 minutes.
  • COOKING THE ROAST.
  • Use apple wood chips or Adler wood chips that have been soaked in water for approx 20 minutes to provide a good smoke for the roast.
  • Smoke on indirect heat for approx one hour.
  • Remove roast from grill/smoker and wrap in double wrap in foil fat side up and place in dish or roasting pan at least 3 inches deep.
  • Continue cooking roast in a 225-240 degree oven for 7 to 9 hours or until bone pulls out with ease.
  • Open the foil and drain most but not all of the juice.
  • Remove the top layer of fat from the roast.
  • Using large forks, break the roast apart (similar to shredding).
  • Pour chipotle sauce over roast and work sauce into meat ( be sure to leave a nice layer of sauce on top).
  • Increase oven to 300 degrees.
  • Keeping foil rolled back, return glazed roast to oven and allow roast to caramelize -- 30-45 minutes.
  • Remove roast from oven and serve.
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