Slow and Low Pork Butt (aka Shoulder)

2022-05-17 10:31:32

This is what happens when I am left alone on a weekend....

The cook

Marinated the pork overnight in a mixture of avocado oil, fresh citrus juices, onion, garlic, thyme and chipotle.

Next day loaded the BGE up with charcoal (two zones) and smoked for about eight hours at 250ish deg F until the internal temp was at 190F. I would have gone longer (until 200F) but I was running out of daylight. I added soaked sugar maple wood chips periodically and rotated the pork once (pork was placed on the cool side of the grate). After the cook, I let the pork rest for 15 min before shredding.

To complete the dish

I made an apple cider vinegar based slaw with cabbage, carrots, cilantro and one jalapeno. Dressing starts with vinegar, sugar, and celery salt; then whisk in avocado oil; finish with S&P. Slider rolls were toasted on cast iron in oil/butter. The sandwiches are dressed up with a simple BBQ sauce (ketchup, apple cider vinegar, Worcestershire, brown sugar, S&P) and then garnished with rough chopped cilantro.