Award Winning Competition Barbecue Pork Butt Recipe

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Award Winning Competition Barbecue Pork Butt Recipe
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  1. 4 cups wood chips, soaked in water for 1 hour
  2. Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
  3. Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
  4. After 6 hours, spray the pork with cider mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
  5. What to drink: American Lager Beer
  6. Brine:
  7. Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
  8. Garlicky Barbecue Marinade:
  9. Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
  10. Dry Rub:
  11. Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
  12. Cider Mop Spray:
  13. Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
  14. Barbecue Sauce:
  15. Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
  16. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 360.12 Kcal (1508 kJ)
Calories from fat 95.05 Kcal
% Daily Value*
Total Fat 10.56g 16%
Cholesterol 29.18mg 10%
Sodium 2606.07mg 109%
Potassium 495.43mg 11%
Total Carbs 58.27g 19%
Sugars 50.5g 202%
Dietary Fiber 3.31g 13%
Protein 10.31g 21%
Vitamin C 20.5mg 34%
Vitamin A 0.1mg 4%
Iron 2.7mg 15%
Calcium 73.5mg 7%
Amount Per 100 g
Calories 137.85 Kcal (577 kJ)
Calories from fat 36.39 Kcal
% Daily Value*
Total Fat 4.04g 16%
Cholesterol 11.17mg 10%
Sodium 997.59mg 109%
Potassium 189.65mg 11%
Total Carbs 22.3g 19%
Sugars 19.33g 202%
Dietary Fiber 1.27g 13%
Protein 3.95g 21%
Vitamin C 7.8mg 34%
Iron 1mg 15%
Calcium 28.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.4
  • 10

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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