Pork Butt on the AKORN®
Prep Time: 14 Min | Cook Time: 2 Hrs
- 1 1 Pork Butt
- 2 1/2 Cup Of Maple Syrup
- 3 Your Favorite Char-Griller Rub
This pork butt recipe is sure to be show stoppers. This succulent pork butt roast makes a delicious meal with potatoes and a side vegetable, or serve it shredded in sandwiches with barbecue sauce.
- For this cook, it is simple. We are going to start up the AKORN and get it ready to do a low and slow cook.
- Start by lighting the charcoal and leave the lid open for 10 minutes to let the burn spread evenly.
- After 10 mins, put in you heat deflector plate, your grate, and close the lid. Set the dampers to slightly open (between .5 and 1 on the dial).
- Bring the grill up, slowly, to between 225-300°F.
- Season your pork butt by first putting on the maple syrup on the meat. This will be used as a binder to hold the rub onto the cut.
- Next, add your favorite rub and add liberally to the entire cut of pork. Make sure to cover all areas and sides.
- Once covered, place on the grill and close the lid. This is the hardest part, as you need to let it ride until it probes tender. Usually that would be around 200-203°F internally. However, it can be a lower temp.
- After it probes tender throughout the cut of meat, you want to wrap it in foil or butcher wrap or Saran Wrap. Once wrapped, place in a cooler and wrap in a towel. This is going to help it keep cooking for a little longer, and let the meat become that much more tender.
- After an hour or more, pull the pork butt out of the cooler and unwrap it. From there, pull the pork, chop it, or dive into it however you like.
- The beauty of BBQ is you can cook, smoke, and grill things however you like. This is a tried and true method that works for me. Share your cooks with the world and show us how you are the king of the Cul-De-Sac with your grill master techniques!