You've heard of "low and slow" grilling, now here's hot and fast for a very particular cut of pork, the butt. Matt Moore. who wrote the new cookbook Butcher on the Block, came by Tonia's Kitchen to talk about how his experiences all over the world have shaped his views on BBQ. From his early days in Valdosta, Georgia to Nashville and everywhere around the country, he told Tonia there's no "right" way to BBQ. That's especially true if the end result is tasty, of which this next recipe sure is. Matt says he loves making a Greek-Style Pork Butt, which he considers almost like a pot roast, since the meat is so tender once it comes off the grill. Matt says he grills it hot and fast, which allows for pork so fork-tender, it's just like it was pulled.
- 1 8-10 lb. pork butt
- Dry rub (your preferences; if working with the rub recipe below, use 1/2)
- Aluminum foil (see above)
- 2 Tbsp. granulated sugar
- 2 Tbsp. kosher salt
- 2 tsp. smoked paprika
- 1 tsp. freshly ground black pepper
- 1 tsp. chili powder
- 1 tsp. red pepper flakes
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- ½ tsp. MSG
Stir together all ingredients in a bowl, and store in an airtight container up to one year.
Directions
- Prepare a smoker, or grill for indirect heat, bringing internal temperature to 275 degrees F.
- Rinse the butt in cold running water, and pat dry. Using your hands, liberally work the rub into every crevice of the meat.
- Smoke the pork, covered, over indirect heat, maintaining a consistent temperature inside the smoker of 275 degrees F, for 12-14 hours, or until a meat thermometer inserted in the thickest portion registers 200 degrees F.
- Remove the pork from smoker, let stand 30 minutes. Remove and discard the bone and fat cap. Pull the pork by hand, reserving meat for desired use
