Honey BBQ Pulled Pork Hero
February 26, 2013
There are few things better than low-and-slow pulled pork. Today I picked up an 8lb. pork butt and decided to fire up one of my Weber Smokey Mountains to create a little something special for the kids for dinner.
Now normally I use a very bold commercial barbecue rub on pork butts and shoulders but it tends to be on the spicier side for the kids so I will often give it a sweet side by creating a 3-to-1 mix of dry rub and powdered honey (available at many specialty grocers and ethnic marketplaces).
And while the use of mayo in the recipe may seem a bit odd, I find it to be a perfect binder for the dry rub with no noticeable after taste.
After cooking for approximately 10 hours at 250degrees over Kingsford original briquets and some new Kingsford Smokehouse briquets the butt was ready to be pulled and served along with a drizzle of my favorite barbecue sauce on a couple foot long sweet Italian loaves of bread.
– Clint Cantwell, Grilling.com Editor