Categories: Pork
Ingredients
- 1 cup packed light brown sugar
- 1/2 cup kosher salt
- 1 1/2 tbsp. black pepper
- 1 tsp ground coriander
- 1 tsp ground allspice
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp mustard powder
- 1 tsp dried dill
- 1 tsp celery seeds
- 1 tsp red pepper flakes
- 8-10 lbs. bone-in pork butt
- 3 tbsp. yellow mustard
- 4 cups apple cider vinegar
- 1/4 cup packed light brown sugar
- 2 tbsp. ketchup
- 2 tbsp. mild hot sauce
- 2 tsp red pepper flakes
- Kosher salt and black pepper
- Curry pickles (see recipe)
- Sliced potato bread, for serving
- 4 cups mixed apple, cherry and pecan wood chips
Directions
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Make the pork: Mix the brown sugar, salt, pepper, coriander, allspice, paprika, garlic powder, onion powder, mustard powder, dill, celery seeds, and red pepper flakes. Rub the pork all over with the mustard, then the spice rub.
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Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat.
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Scatter some of the wood chips over the hot coals. Put the pork on the cooler side of the grill, over the drip pan, fat side facing the heat. Cover and cook until cooked through, 5-6 hours, adding a handful of wood chips every 1 to 1 1/2 hours and more charcoal as needed.
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Meanwhile, make the barbecue sauce: Combine the vinegar, brown sugar, ketchup, hot sauce, red pepper flakes, and 2 tsp each salt and pepper in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved, about 5 minutes. Refrigerate until ready to use.
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Remove the pork from the grill, wrap in foil and return to the cooler side of the grill. Cover the grill and cook for another 3-5 hours, adding more charcoal as needed.
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Remove the pork from the grill and let rest 30 minutes. Carefully unwrap and pour off any juices. Pull the meat into chunks, discarding the excess fat and bone. Toss with half of the barbecue sauce; season with salt and pepper. Serve with curry pickles, bread and the remaining barbecue sauce.