I had offered to do pulled pork for my friends at Crosby’s Crabs. Here was my problem: rain and temperature dropping from 51 to 23. So I had to go hybrid -some cook time in the oven and some on the Webber. The last thing I wanted was to be in snow/freezing rain in zero degree weather before Christmas. So while the darkness was happening, I started the pork in the oven, and when the rain stopped, a couple of hours on the Webber. I hope you and the people at Crosby’s like it.
9 pound bone-in pork butt
2 cups brown sugar
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon cumin
2 tablespoons kosher salt
1 teaspoon oregano
1 teaspoon cayenne pepper
4 tablespoons cooking oil
Remove pork from refrigerator an hour before cooking.
Preheat oven to 450.
Add oil to cover pork.
Mix all spices and brown sugar.
Cover pork with rub. Reserve 1/2 cup of rub.
Place in pan and add to oven at 450. Cook for 1 hour.
Mix apple juice, vinegar, and reserved rub.
Reduce heat to 325. Pour juice/vinegar mixture on pork.
Cook for 3 hours at 325.
In Webber grill, add 20 charcoals on opposite sides of a drip pan. Heat until white and add wood chips. Add pork over drip pan. Reserve juice from original pan.
Add 6 charcoals on each side and wood chips every 45 minutes. Cook until internal temperature is 185 or bone pulls out clean.
In a sauce pan cook pan juices for 20 minutes on medium low.
Let pork rest for 30 minutes, then pull. Cover with pan juices.
Serve with favorite BBQ sauce.