Turbo Pork Butt

Sometimes you don’t have 18 hours to smoke a pork butt.

Turbo Pork Butt

Sometimes you simply don’t want to wait 18 hours to eat smoked pulled pork.


Turbo Pork Butt

I am guilty of both, so Turbo Pork Butt is my go-to method for making pulled pork.

Turbo Pork Butt

Instead of low and slow, it’s hot and quick.

And sometimes I eat it on a bun, and sometimes I just pile it high on the plate with sauce and Carolina Slaw.

There aren’t a lot of rules. Just have fun with it.

Turbo Pork Butt

Turbo Pork Butt
Author: 
 
Turbo Pork Butt on the Big Green Egg. Instead of low and slow, it's hot and quick.
Ingredients
  • 1 5-7 pound pork roast, preferably shoulder or Boston butt
  • Yellow mustard
  • 3 TBS paprika (smoked, if you have it)
  • 1 TBS garlic powder
  • 1 TBS brown sugar
  • 1 TBS dry mustard
  • 3 TBS coarse Kosher salt
Instructions
  1. Set your cooker up for an indirect cook and temperature stable at 350F.
  2. Rub the pork with yellow mustard.
  3. Mix the paprika, garlic powder, brown sugar, dry mustard, and coarse salt and rub all over the pork.
  4. Cook at 350F for about 3 hours or until the internal temperature is around 160F.
  5. Wrap the pork in heavy duty foil and cook for another 2 hours or until the internal temperature is 195-200F.
  6. Wrap the pork in towels and let it rest for an hour in a dry cooler.
  7. Pull with two forks and enjoy!

 

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