June 19, 2012

Grilled Boston Butt Roast

Slice it, Shred it, Pull it - it's all Good Pork

It is so great to have friends. Folks that I have never met in person but hopefully will someday. Fine people I know simply from sharing recipes on this site. Larry is one of many standout folks who many of you know over on his blog Big Dude's Eclectic Ramblings.

I received recently a whopping jar filled to the brim with a most beautiful rub from his kitchen, a prize just for visiting his blog. Now the first thing I did after opening the box was to unscrew the lid and stick my finger right in. Yup, I just couldn't help it, I had to taste Larry's creation. Right away, I knew he was on to something great. Now I seem to make a rub for just about every occasion or mood, every type of meat or cuisine, and in reality, all of my rubs are versatile in use. I mean, my list includes Ancho Chili, Bay Seasoning, BBQ Pork Rub, one for Texan Brisket, a Chili Rub for steaks, then there's Delta Dust, Butcher's Rub, Fish Rub, Herbs de Provence, Kabob Seasoning, Manale Spice for shrimp and seafood, and don't forget there's one for Mexican, Poultry, Ribs, several different ones for steaks and a few more for pork too. Yup, I tend to like making rubs.

Now I think Larry is on to something. You see, the jar he sent me contained what he simply called 'Chili Powder.' He also included a list of the ingredients in his recipe but more importantly, he listed the things not in the recipe, things that I could adjust to suit my cooking choice of foods. Now I think that is brilliant. Create a good base and add additional spices to suit the meal. Not in his blend is salt, black pepper or cayenne. Very interesting Larry and as you say 'it just makes sense.'

I happened to have a shoulder roast fresh from market and I knew that a good pork roast would be just the right choice to try out his Chili Powder. (Yeah, not exactly chili, but it's hot as all dickens down here. A bowl of chili will have to wait.) I added only two ingredients to his blend as it contained everything else I would want in my recipe, even more that would only improve the taste of the pork together with a BBQ mopping sauce. Now don't feel bad if you do not have a jar of Larry's secret Chili Powder. Use your own or use one of my many pork rubs. This is what I did. Enoy!

Big Dude's Chili Rubbed Boston Butt
Larry's spice mix and comments are at the end of this recipe

1 -9 to 10 pound Boston Butt Pork Roast
1/3 cup Larry's Chili Powder or rub of choice
1/4 cup brown sugar
1 teaspoon coarse ground black pepper

Basic Mop
1 cup apple cider vinegar
1 cup apple cider juice
1/4 cup soy sauce
2 tablespoons Worcestershire
2 tablespoons brown sugar
1 teaspoon dry yellow mustard

Rinse the roast under running water and drain. Pat completely dry with paper towels and place on a tray or pan. Mix the rub (in my case, the chili powder, brown sugar and black pepper) together really well. On the sides of the roast, cut slits into the meat with a small knife and sprinkle heavily with rub mixture forcing some into the slits. Do not puncture the top or bottom.


Coat the entire roast with the rub reserving any left-over mixture to use toward the end of cooking. Allow roast to come to room temperature before cooking.


In a saucepan over medium heat, add remaining ingredients and bring to a simmer. Reduce heat, cover and simmer on low for 5 minutes. This is your mopping solution for the pork roast.

Now, you can cook your roast however you like - on the cool side of a grill or in a smoker. Be sure to use a pan or box of wood chips for a really fine outdoor taste. Keep the lid closed the first hour and as much as possible thereafter. Baste with the mopping solution after the first hour and until internal temperature reads 175 degrees F. Sprinkle roast with the remaining rub mixture (about 1 good tablespoon) and wrap roast in several layers of heavy foil. Continue cooking until the temperature reaches 193 if you want pulled pork. Pull, shred, or slice and serve 'as is' or with a favorite BBQ sauce.

For cooking directions, you can find how I did another roast here and also find one of my pork rubs.

Here's what Larry said of his recipe in an earlier post:
"It contains the following dried ingredients: chipotle chile powder, ancho chile powder (home grown if I have it), garlic powder, cumin, Mexican oregano, paprika, onion powder, cilantro, and thyme.  It contains no salt, pepper, or cayenne as I like to add them to the chili to taste.  I also see it as a base to build from by adding more of some of the ingredients, or other ingredients, to suit your taste."

8 comments :

  1. Nice looking dish of meat Drick and thanks for the great shout out. I've never used the stuff for anything but chili and after your calling it a rub, I decided to try it on a pork tenderloin last night along with a marinade from Kathy at Spoonful Of Thyme. Can you believe I removed the meat from the marinade and tossed it on the grill not remembering the rub until about my third bite - I'll post about it later. CRS is the pits.

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  2. Oh Drick, now I know why I don't receive that awesome jar of beautiful rub. That's because I won;t know what to do with it...haha. I will have to run to you screaming for help....haha. I wish I am creative like you. Still a long way to go. You are always my inspiration :D Thanks very much for sharing how you cook this mouth-watering dish. Would be good for sandwich or wrap....mmmm.

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  3. Drick, this is such a great summer dish!

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  4. This is mouth watering the rub is just fantastic! Thanks to you I have some of those ingredents to make this with, maybe not Larry's but lots of great spices!!!!! :)

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  5. I could eat this nearly every week. Looks terrific.

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  6. Nothing better than a good butt rub...ha! well maybe the boston butt when it's finished cooking and melts in your mouth tasty good!

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  7. Hi Drick. I'm one of the other lucky recipients of Larry's Chili Powder. I think it's a perfect blend. Delicious. I'm glad to find your blog, I'm a new subscriber and look forward to your posts. Love what you did with this pork roast. Sounds wonderful. I have question, you used a pork shoulder roast, but the recipe calls it Boston Butt?

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  8. @Lea Ann - Boston Butt, shoulder roast, shoulder butt, country roast, shoulder blade roast, pork butt are all the same, meaning the cuts all comes from top half of the shoulder while the bottom part is called the Picnic Ham... see http://dricksramblingcafe.blogspot.com/2011/06/barbecued-pork-shoulder-roast.html

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