Dijon Herbed Boston Butt with Apple Mustard BBQ Sauce
Lucy Greer, Greer's Market & Catering
1 4-6 lb. Boston butt pork roast
1 small golden delicious apple, cut into ½ inch pieces
1 head of garlic, cloves separated and skins removed
1 tbsp. Dijon Mustard
2 tsp. dried oregano
2 tsp. dried rosemary
Apple Mustard BBQ Sauce:
1 cup Dijon mustard
½ cup yellow mustard
½ cup apple juice
1/8 cup apple cider vinegar
2 tsp. garlic powder
2 tsp. hot sauce
1 tbsp. Worcestershire sauce
2 tbsp. honey
Using a pairing knife, make enough incisions in the pork for all of the garlic cloves and
apple pieces. Rub the Dijon over the pork. Sprinkle liberally with salt, pepper, oregano,
Soak 4 cups of wood chips for 15-30 minutes, then drain. Do not over-soak wood chips or it
could put out the fire.
Arrange charcoal on one side of the grill. Leave enough room on the opposite side of the
grill to place the pork so it can cook indirectly with no coals directly underneath the meat. The
grill is ready when the charcoal has burned to white ash. When the grill reaches 200 to 225
degrees, place half of the soaked wood chips over the coals.
Place the pork fat-side down on the rack and cover with the lid. Maintain a 200 to 225
degree temperature inside the grill, adding coals and wood chips every couple of hours or
Cook, rotating the pork every hour or so until a thermometer inserted into the thickest part
of the meat reaches 170 degrees. At this point, the meat is fully cooked and will slice. If you
desire a pork that pulls apart easily, wrap the pork in aluminum foil and place back on the
grill until it reaches an internal temperature of 190 to 200 degrees.
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