Pork Butt
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
53
Sourness
40
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
2 tbsps
Salt1 tsp
Granulated Garlic2.5 tbsps
Paprika2 tsps
Kosher Salt1 cup
Granulated Sugar1 tbsp
Chili Powder1 tbsp
Onion Powder1 tbsp
Pepper (freshly ground)1 tbsp
Raw1 tsp
Oregano (ground)1 tsp
Dried Thyme1 cup
White Vinegar1 cup
Ketchup1 cup
Molasse3 cup
Prepared MustardDirections:
1
Season the pork butt in this order: salt, granulated garlic, black pepper and MOGridder's Dry Rub Barbecue Seasoning
2
Smoke the pork in a smoker at 220 degrees F until fork tender, about 10 1/2 hours
3
Remove from the smoker and chop the meat
4
Serve with MOGridder's Barbecue Sauce
5
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe
6
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
7
Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl
8
Store in a glass jar with an airtight seal
9
; Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat
10
Stir in enough vinegar to make a loose paste
11
In a bowl, combine the ketchup, molasses, mustard and cayenne
12
Incorporate into the paste
13
Bring to a boil, stirring constantly
14
Reduce the heat and simmer until thick, about 20 minutes