Brown Sugar BBQ Pork Butt
Tender, slow-grilled pork butt rubbed with a sweet and savory mixture of brown sugar, kosher salt, and black pepper. Perfect for BBQ sandwiches or as a main dish, this meat becomes fall-apart tender after hours of indirect grilling.
Ingredients
- •¼ cup light brown sugar
- •3 tablespoons kosher salt
- •1 tablespoon black pepper
- •1 piece bone-in pork butt
- •1 piece foil tray
Cooking Instructions
- 1.
Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.
720 min
- 2.
Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4-5 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.
300 min
- 3.
Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20-25 minutes.
25 min