Recipe courtesy of Mogridder's BBQ

Pork Butt

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

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

MOGridder's Dry Rub Barbecue Seasoning:

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

MOGridder's Barbecue Sauce:

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


  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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