Cooked up a pork butt on the pellet grill and spun a couple of chickens on the kettle rotisserie. Served with macaroni salad and cowboy caviar. My pulled pork has always been good, but never really popped. Tried a new twist on the rub and it turned out great! Daughter and SIL rated it better than any they'd had while on their recent vacation to the Carolinas. Miriam and I both thought it was my best ever too.
8 1/2# bone in pork butt
yellow mustard
1/2 cup light brown sugar
4 Tbsp Morton's Kosher salt
2 Tbsp dark chili powder
2 Tbsp paprika
2 Tbsp granulated garlic
2 Tbsp granulated onion
2 Tbsp dry mustard
2 Tbsp restaurant style black pepper
1 Tbsp cayenne
spritz (50/mix of apple cider vinegar and water
Trim pork butt as needed, reducing fat cap to ¼ inch thick. Slather with yellow mustard and generously apply
rub. Preheat Traeger to 275, place butt, fat side down, in middle of grate and cook for 2 hours. Spritz with
ACV/water mix. Continue to spritx every hour until IT reaches 170 to175 F...
Sorry but no pics except my plate of leftovers the next day.
