American Pork Barbecue
This classic pork barbecue from the South is a favorite from coast to coast, though sauces served alongside vary widely from region to region. Serve your favorite sauce with this slowly cooked pork roast, and offer tangy coleslaw to top sandwiches.
1 (5-pound) boneless pork butt (shoulder roast)
1 1/2 teaspoons paprika
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
Soft sandwich buns
- Combine all seasonings in a small bowl and rub evenly over roast.
- Prepare a medium fire, banked, in covered grill. Position pork over a drip pan, add about 1/2 inch water or apple juice to drip pan. Grill over indirect heat for 3 1/2 to 4 hours, until pork is very tender. Add more coals as needed to maintain a grill temperature of about 300°F (150°C), but avoid opening grill often.
- Remove pork to large cutting board or platter and let rest for 10 to 15 minutes. Slice or chop to serve.
Makes 20 servings.
Nutritional Information Per Serving (1/20 of recipe): Calories 450 calories Protein 22 grams Fat 25 grams Sodium 1720 milligrams Cholesterol 65 milligrams Saturated Fat 9 grams Carbohydrates 36 grams.
Recipe and photograph provided courtesy of National Pork Board.