Brown Sugar BBQ Pork Butt

Ingredients

• 1/4 cup (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

Instructions

1. 1

   Combine sugar, salt, and pepper in a small bowl.

2. 2

   Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.

3. 3

   Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal.

4. 4

   Uncover pork, then place pork in tray over indirect heat and close grill.

5. 5

   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.

6. 6

   Let stand at least 15 minutes before shredding.

7. 7

   Pork can be kept covered in the refrigerator after grilling for up to 5 days.

8. 8

   When ready to serve, Preheat oven to 250°F.

9. 9

   Place pork in a roasting pan with a few tablespoons of water.

10. 10

    Cover with foil and rewarm pork until hot, 20–25 minutes.