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Slow Cooked Applewood Smoked Barbecue Pork

Ingredients
Serves:
1
(5 to 6 pounds) pork butt
1 cup
Pork Rub, recipe follows
1 tablespoon
Dry mustard
olive oil
Apple chips, soaked in water
BBQ sauce, recipe follows
8
large rolls
1
small red onion, thinly sliced
2
large pickles, sliced into thin rounds
Pork Rub
4 tablespoon s
brown sugar
4 tablespoon s
onion powder
4 tablespoon s
garlic powder
4 tablespoon s
dried thyme
4 tablespoon s
dried oregano
2 tablespoon s
mild paprika
2 tablespoon s
hot paprika
4 teaspoon s
cayenne
4 teaspoon s
ground coriander
2 teaspoon s
Black Pepper
2 teaspoon s
white pepper
2 tablespoon s
kosher salt
BBQ Sauce
2 tablespoon s
vegetable oil
1/2
medium onion, minced
6
cloves garlic, minced
1 tablespoon
chopped fresh oregano leaves
1 cup
ketchup
1 cup
tomato puree
1 tablespoon
Worcestershire sauce
1/3 cup
honey
1/3 cup
brown sugar
2 tablespoon s
southern style hot sauce (recommended: Tabasco)
1 tablespoon
smoked paprika
1 teaspoon
cayenne
1 teaspoon
ground cumin
1 teaspoon
ground coriander
1 teaspoon
kosher salt
1 teaspoon
Freshly ground black pepper
  1. Place the pork butt in a shallow pan. Prepare Pork Rub, add the dry mustard and mix well. Rub the whole surface of the pork butt with the Pork Rub, drizzle the surface with olive oil and rub again. Cover and refrigerate at least 6 hours or overnight in the refrigerator.
  2. Soak the apple chips in cold water for at least 30 minutes. Preheat 1 side of the charcoal grill to medium. Drain the apple chips and place on the hot side of the grill in the wood chip tray or in a small metal tray by the fire. Keep the other half of the grill on very low heat.
  3. Place the pork on the hotter side of the grill and sear until golden brown on all sides, about 15 minutes, then remove and place on the lower heat side of the grill. Cook slowly, over low heat, 300 degrees F, until the meat is tender and falling off the bone, about 2 1/2 hours, turning the meat every 20 minutes or so.
  4. Remove from the grill and let rest for 10 minutes. Slice or shred into bite-size pieces and place in a large bowl. Toss with desired amount of BBQ Sauce. Place on buns and top with red onions and pickles.
  5. Mix all ingredients together and stir well. Yield: about 1 cup
  6. In a medium saucepan, over medium heat, add the vegetable oil. When the oil is hot, add the onions, garlic, and oregano and sauté until translucent, about 4 to 5 minutes. Add the remaining ingredients, ketchup, tomato puree, Worcestershire sauce, honey, brown sugar, hot sauce, paprika, cayenne, cumin, coriander, salt and black pepper. Bring to a boil, stirring occasionally, then lower heat to a simmer and cook for 1 hour 30 minutes. Taste and adjust seasoning. Store in airtight container and refrigerate and heat before serving. Yield: about 3 cups
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