This Southern favorite smoked pork uses a dry rub and an apple juice baste. This recipe requires a day to marinate in the refrigerator and 9 to 12 hours of slow smoking on the grill, but it is well worth the time investment.
Prep Time: 15 minutes
Cook Time: 9 hours
Total Time: 9 hours, 15 minutes
Ingredients:
- Dry Rub:
- 2 cups sugar
- 2 Tablespoons paprika
- 1/4 cup table salt
- 1 teaspoon black pepper (ground fine)
- 3/4 teaspoon garlic powder
- 1-1/2 teaspoons chili powder (bottled)
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon Cajun seasoning (your choice, but pick one without much salt)
- 1 teaspoon seasoning salt
- .
- One 5-pound Boston butt or shoulder cut
- Margarine
- Apple juice
Preparation:
For the Dry Rub:
Mix sugar, paprika, salt, pepper, garlic powder, chili powder, cayenne, Cajun seasoning, and seasoning salt thoroughly. Set aside.
For the Pork:
Score fat on pork roast but don't trim off.
In a large enough container, soak meat in hot sauce(Tabasco).
Move pork to a new, dry container. Massage the rub into every seam of meat and cut in the fat. The rub combines with hot sauce to form a thick paste.
Wrap tightly in plastic. Refrigerate for at least 24 hours.
Smoke pork roast 6 to 8 hours, depending upon the size. Baste with lots of margarine and apple juice.
When meat reaches 140 to 150 degrees F; remove and wrap in heavy tinfoil. Douse with a lot of sauce -- two parts Marty's Original Sauce to one part Jazzy Hot and Spicy Sauce or Fina's Finish to Rocket's Red Glare.
Put foil-wrapped pork back in smoker at 200 to 220 degrees F. Cook three hours to 165 degrees F.
When done, pull out the main bone. Pull the pork or slice it. Serve with two parts Fina's Finest Barbecue Sauce, one part Rocket's Red Glare sauce.
Yield: 8 servings
Recipe Source: John Madden's Ultimate Tailgating by John Madden, Peter Kaminsky (Viking Press)
Reprinted with permission.
Mix sugar, paprika, salt, pepper, garlic powder, chili powder, cayenne, Cajun seasoning, and seasoning salt thoroughly. Set aside.
For the Pork:
Score fat on pork roast but don't trim off.
In a large enough container, soak meat in hot sauce(Tabasco).
Move pork to a new, dry container. Massage the rub into every seam of meat and cut in the fat. The rub combines with hot sauce to form a thick paste.
Wrap tightly in plastic. Refrigerate for at least 24 hours.
Smoke pork roast 6 to 8 hours, depending upon the size. Baste with lots of margarine and apple juice.
When meat reaches 140 to 150 degrees F; remove and wrap in heavy tinfoil. Douse with a lot of sauce -- two parts Marty's Original Sauce to one part Jazzy Hot and Spicy Sauce or Fina's Finish to Rocket's Red Glare.
Put foil-wrapped pork back in smoker at 200 to 220 degrees F. Cook three hours to 165 degrees F.
When done, pull out the main bone. Pull the pork or slice it. Serve with two parts Fina's Finest Barbecue Sauce, one part Rocket's Red Glare sauce.
Yield: 8 servings
Recipe Source: John Madden's Ultimate Tailgating by John Madden, Peter Kaminsky (Viking Press)
Reprinted with permission.
