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Categories:
apple cider rub seasoning apple cider vinegar honey cayenne pepper orange juice lemon juice Worcestershire sauce kosher salt pork butt
Viewed: 107 - Published at: 9 years agoIngredients
- 2 cups apple cider
- 2 tablespoons Neely's Dry Rub Seasoning
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon cayenne pepper
- 1/4 cup orange juice
- 1/2 cup lemon juice
- Dash Worcestershire sauce
- 2 teaspoons kosher salt
- 1 (6 to 8-pound) pork butt
Method
- Special Equipment: Syringe and applewood chips soaked for 1 hour
- In a large bowl, whisk together all the ingredients for the marinade.
- Put the pork into a casserole dish.
- Fill a syringe with the marinade and inject 3/4 of the way into the pork.
- Inject the meat in several places with the marinade.
- Pour the remaining marinade over the meat.
- Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate.
- Preheat a grill to 275 degrees F, using indirect heat and applewood soaked chips.
- Drain off excess liquid from the meat and pat dry with a towel.
- Season the pork with Neely's Dry Rub seasoning, to taste, making sure you cover the sides.
- Arrange on the grill with the fat side facing up.
- Grill until the meat is tender, about 6 hours.
- Transfer to a serving platter and serve.
