Food Trucks, NYC 2011, photographed for Eat Street.
Recipe courtesy of Mogridder's BBQ

Pork Butt

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  • Level: Intermediate
  • Total: 11 hr 20 min
  • Prep: 20 min
  • Cook: 11 hr
  • Yield: 4 to 6 servings
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Ingredients

Pork Butt:

MOGridder's Dry Rub Barbecue Seasoning:

MOGridder's Barbecue Sauce:

Directions

  1. 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 hours. Remove from the smoker and chop the meat. Serve with MOGridder's Barbecue Sauce.

MOGridder's Dry Rub Barbecue Seasoning:

  1. Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl. Store in a glass jar with an airtight seal.

MOGridder's Barbecue Sauce:

  1. Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat. Stir in enough vinegar to make a loose paste. In a bowl, combine the ketchup, molasses, mustard and cayenne. Incorporate into the paste. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, about 20 minutes.

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