Pork butt or pork shoulder is a great cut of meat. It is cheap, and well marbled, which makes it perfect for some low n’ slow barbeque. This recipe takes approximately 6-7 hours, but is well worth the wait.

Serves: 4

Ingredients

ImperialMetric
1 pork butt, approx 2.2 lbs
1 tsp salt
rub
1 tbsp brown sugar
4 prunes
1 pork butt, approx 1 kg
1 tsp salt
rub
1 tbsp brown sugar
4 prunes

Instructions

Rinse the meat with cold water and pat it dry with a paper towel. Trim the meat if needed. Apply a dry brine the day before, or at least 2 hours before. Poke 6-8 holes in the meat and stick half a prune in each.

Stuffed porkbutt

Pork butts stuffed with prunes.

 

Apply your favorite rub and the brown sugar. Let the meat rest another hour. Prepare your grill for indirect grilling, and set it to 225-240° F. Place the meat on the grate and close the lid. Wait until the inner temperature reaches 203° F. Remove the meat and wrap it in aluminum foil and an old towel, and let it rest on the kitchen sink for an hour. Open the package, slice it and enjoy a very tender, very juicy and overall great pork butt!