Daisy May’s BBQ: Pork Butt Recipe

Daisy May’s BBQ: Pork Butt Recipe

Visit Cooking Channel for the Daisy May: Pork Butt Recipe

Unfortunately Daisy May’s BBQ closed, but you can visit famous chef, Adam Perry Lang’s APL Barbecue if you’re in the LA area. Come back to see my experience making this recipe.

Ingredients: 

One 8-pound pork butt

Brine, recipe follows

Garlicky Marinade, recipe follows

Dry Rub, recipe follows

Cider Mop Spray, recipe follows

Barbeque Sauce, recipe follows

Brine:

1 cup apple juice

1/2 cup water

1 tablespoon Worcestershire sauce

1 tablespoon salt

1 tablespoon granulated sugar

Garlicky Barbecue Marinade:

1/2 cup onion, chopped

1/4 cup water

1/4 cup Worcestershire sauce

3 tablespoons plus 1 teaspoon garlic, coarsely chopped

2 tablespoons low-sodium soy sauce

Dry Rub:

1/2 cup dark brown sugar

1/2 cup sweet paprika

1/4 cup kosher salt

1/4 cup chili powder

1/4 cup dry mustard

1 tablespoon freshly ground black pepper

2 tablespoons crab boil seasoning (recommended: Old Bay)

1/2 teaspoon ground ginger

Cider Mop Spray:

1 cup apple juice

1 cup water

1/4 cup cider vinegar

Barbecue Sauce:

2 tablespoons canola oil

1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide

1/2 cup sweet (Vidalia or Maui) onion, minced

5 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoons freshly ground black pepper

1/4 teaspoon ground cloves

1/2 cup dark brown sugar

1/2 cup water

1 cup tomato ketchup

1/4 cup yellow mustard

1/2 cup honey

1/2 cup apricot preserves

1/4 cup apple juice

Cider vinegar

Directions: 

To prepare delicious pork butt on the grill, you need to preheat a charcoal grill to 225 degrees F. Edge the coals to one side and add drained wood chips. Also, place a metal drip pan with one cup of water on the opposite side. Inject the pork butt with brine and then rub it with marinade and dust with Dry Rub. Place the pork on the grill directly over the drip pan and cook. Remember to replenish the coals, chips, and water in the drip pan as needed. After 6 hours, spray the pork with Cider Mop every half hour and cook until a thermometer inserted into the thickest part of pork reaches 195 degrees F. Once it's done, transfer the pork to a platter, brush with the sauce and let rest for 30 minutes. Finally, slice into 1/2-pound servings, place on plates, and serve with extra sauce alongside. Don't forget to follow the instructions for brine, marinade, dry rub, cider mop spray, and barbecue sauce to make the perfect pork butt.