Perfect for a pork shoulder - called a Boston Butt by BBQ chefs.
Ingredients
6 lb blade-in pork shoulder
1 can Beer
2 handfuls Hardwood Chips
For the Mexican Dry Rub:
1/3 cup ground chile ancho
1 1/2 tsp salt
1/2 tsp pepper, cloves, allspice
1/4 ea thyme, sage, cinnamon
Tools
Small Bowl
Gas Grill with 3 burners and a thermometer.
Shears
IN PROCESS
A Carolina mop sauce might include peppercorn, cider vinegar, salt, sugar and crushed red pepper
Instructions to prepare the Butt:
1. Mix the rub, apply it to the meat.
2. Start the grill and warm it using only one outside burner
3. Place the butt on the grill but away from the burner that is heating the grill.
4. Open a cheap can of beer and drink half. Cut 2 slits starting at the pop top using shears so as to make a trough. Place a handful of wood chips in the beer and set over the hot burner. Sprinkle the rest of the chips directly on the grill grates over the hot burner
5. Close the lid and take some time to adjust the heat to 225. Monitor this on an off for an hour since wind can change the temperature.
6. Do not open again. Remove after 8 hours. The blade should be able to pull right out
7. When cool, remove the blade and all fat. Eat the meat that's in the fat. Take to two hunks of meat that are left and wrap and refrigerate for future use
IN PROCESS
The butt will now rest for the next 5 or 6 days.
next up... adding a cup of bourbon and water to cover and simmering for 2 hours. It is then pulled and sauced with possibly more malt vinegar and brown sugar
Notes
This is a continental Mexican style dry rub. Garlic, vinegar, and bay leaf are left out so as not to make a paste. They will need to be added during a later wet phase.
Cautions:
Do not eat all the meat before you wrap it. After cleaning and wrapping the butt, it will weigh less than 2 lbs! (on 10/11/09, My 5.8 lb shoulder weighed in at 1 lb 10.8 oz after wrapping!) Plan your portions accordingly.
IN PROCESS
maybe served with a cassoulet with white beans (that soak a day ahead) in a salsa verde of cooked garden tomatillos and a jalapeno in a blender
guess i'll need to make fresh tortillas for the pork
and remember to start a week in advance...