Pork Butt

Name: Pork Butt
Ingredients: 1 family-size pork butt; 2 tablespoons salt; 2 tablespoons granulated garlic or garlic powder; 1 tablespoon freshly ground black pepper; MOGridder's Dry Rub Barbecue Seasoning, recipe follows; MOGridder's Barbecue Sauce, for serving, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons kosher salt; 2 tablespoons granulated sugar; 1 tablespoon chili powder; 1 tablespoon onion powder; 1 tablespoon freshly ground pepper; 1 tablespoon raw or granulated brown sugar; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 cup granulated sugar; 2 to 3 teaspoons freshly ground black pepper; 2 teaspoons kosher salt; 1 teaspoon granulated garlic or garlic powder; 1 teaspoon ground oregano; 1/2 teaspoon dried thyme; 1/2 cup white vinegar; 1 cup ketchup; 1 cup molasses; 3/4 cup prepared mustard; 1 teaspoon cayenne pepper, optional

26 ingredients

14 steps

Ingredients

1 family-size pork butt
2 tablespoons salt
2 tablespoons granulated garlic or garlic powder
1 tablespoon freshly ground black pepper
MOGridder's Dry Rub Barbecue Seasoning, recipe follows
MOGridder's Barbecue Sauce, for serving, recipe follows
2 1/2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon freshly ground pepper
1 tablespoon raw or granulated brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup granulated sugar
2 to 3 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon granulated garlic or garlic powder
1 teaspoon ground oregano
1/2 teaspoon dried thyme
1/2 cup white vinegar
1 cup ketchup
1 cup molasses
3/4 cup prepared mustard
1 teaspoon cayenne pepper, optional

Directions

1

Season the pork butt in this order: salt, granulated garlic, black pepper and MOGridder's Dry Rub Barbecue Seasoning.
2

Smoke the pork in a smoker at 220 degrees F until fork tender, about 10 1/2 hours.
3

Remove from the smoker and chop the meat.
4

Serve with MOGridder's Barbecue Sauce.
5

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
6

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
7

Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl.
8

Store in a glass jar with an airtight seal.
9

Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat.
10

Stir in enough vinegar to make a loose paste.
11

In a bowl, combine the ketchup, molasses, mustard and cayenne.
12

Incorporate into the paste.
13

Bring to a boil, stirring constantly.
14

Reduce the heat and simmer until thick, about 20 minutes.