INGREDIENTS
- 1 pork butt (6 to 8 pounds)
- 6 tbsp brown sugar
- 6 tbsp kosher coarse salts
- 2 tbsp black pepper
- 2 tbsp ancho chili powder
- 1 tbsp ground ginger
- 2 tbsp dried mustard
- 2 tbsp garlic powder
- 1 tbsp onion powder
METHOD
- Mix all the ingredients in a bowl. Rub the Pork butt with a thin coating of grapeseed oil. Then rub the spices onto the pork butt creating a nice thick crust all over the meat.
- To cook, preheat your BBQ to 250 degrees. Then place the seasoned pork butt on the grill. Also place two small containers of water on either side of the roast to add humidity to the BBQ. Close the lid and allow to cook for 4 hours. We are aiming for a internal temperature of 170degrees. It may take up to 6 hours.
- Once the internal temp is at 170 remove the roast and wrap in a double layer of tinfoil.
- Then return the roast to the BBQ and continue to cook until the internal temp reaches 205 degrees. This will take a few more hours. At this point you can remove the roast but do not unwrap the tinfoil. It is very important to allow the pork roast to rest for at least another hour or two. This will make sure all the juices stay in the roast. Once rested you can unwrap and start to pull apart the meat.
- Now you can decide if you wish to serve it straight up or coated in a BBQ sauce, both will be fantastic.