Brown Sugar BBQ Pork Butt

Ingredients for Brown Sugar BBQ Pork Butt

• 50g (packed) light brown sugar

• 3 tablespoons kosher salt

• 1 tablespoon freshly ground black pepper

• 1 (4-5-pound) bone-in pork butt

• Disposable foil tray

Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.

Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4–5 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.

Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 121°C. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.