I cook most of the meals around here…until Greg gets the itch to grill. As much as I enjoy cooking, I love a day off too! He enjoys grilling, so his itch happens a little more often during the warmer months.
Greg makes a wonderful Boston butt! He makes a rub and prepares the butt the day before. The next morning while the grill is heating up he makes a mop then slow cooks the pork 6-8 hours. It makes the best pulled pork sandwiches you’ll ever eat!!
For homemade barbecue sauce recipes visit www.notjustsundatdinner.com.
- 1 Boston butt (bone-in pork shoulder roast) 5-7 lbs.
- Rubber gloves
- Ingredients for rub mix:
- ½ c. brown sugar
- 6 tbsp. black pepper
- 6 tbsp. salt
- 4 tbsp. garlic powder
- 4 tbsp. onion powder
- ½ c. paprika
- Ingredients for mop sauce mix:
- 2 c. white vinegar
- 2 tbsp. salt
- 2 tbsp. black pepper
- 3 small onions, sliced thin
- 3 lemons, 2 sliced thin, 1 squeezed
- ½ c.water
- 1 jalapeno pepper, sliced thin
- To make rub, mix brown sugar, black pepper, salt, garlic powder, onion powder and paprika together.
- Sprinkle rub over the pork and massage onto meat. Cover and refrigerate 8-24 hours.
- Prepare smoker or grill for indirect grilling. Greg keeps his grill at a constant 300 degrees.
- To make mopping sauce, mix white vinegar, salt, black pepper, onions, lemons, water and jalapeno peppers.
- Place roast, fat side up on hot grate. Make sure you don't place it directly over the heat source. Cover and cook 6 to 8 hours, mopping every hour.
- Remove roast from grill when done. Cover with aluminum foil and let rest for about 15 minutes.
- With rubber gloves on, pull the skin and fat away from roast. With your fingers pull the pork into bite-size pieces. Discard fat. (You can also chop the meat if you prefer.)
- Serve alone or on buns with your favorite barbecue sauce.