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Place the pork butt on the grill or in the smoker, and cook over indirect heat until tender, 4 to 5 hours. Cover and let rest for 15 minutes before slicing and serving. Place the pork shoulder on a cutting board or baking sheet.
Rub the spice mixture all over the pork Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine. Cover and refrigerate overnight. A basic garlic and olive oil mixture is the flavor basis for aaron mccargo jr. 's simple roasted pork shoulder recipe from big daddy's house on food network. For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2
For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 Season the pork butt in this order: Salt, granulated garlic, black pepper and mogridder's dry rub barbecue seasoning. Smoke the pork in a smoker at 220 degrees f until fork tender, about 10 1/2 Quick & easy more pork recipes 5 ingredients or less highly rated slow-roasted pork butt pork butt barbecue pork butt smoked pork butt Reserve 1 cup of marinade and set aside. (the reserved marinade will be used to base the pork during the cooking process. ) inject a little marinade into the pork butt in numerous places.
Smoke the pork in a smoker at 220 degrees f until fork tender, about 10 1/2 Quick & easy more pork recipes 5 ingredients or less highly rated slow-roasted pork butt pork butt barbecue pork butt smoked pork butt Reserve 1 cup of marinade and set aside. (the reserved marinade will be used to base the pork during the cooking process. ) inject a little marinade into the pork butt in numerous places.
