Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Source: BBQ USA by Steven Raichlen (Workman, 2003)
Method: Smoking/ indirect grilling
Serves: 12 to 14
Category: N/A
or the rub and Boston butt:

2 teaspoons dry mustard
2 teaspoons sweet paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 to 1 teaspoon cayenne pepper
1 Boston butt (bone-in pork shoulder roast), 5 to 7 pounds

For the mop sauce:

2 cups distilled white vinegar
1/2 cup Dijon-style mustard
1/2 cup water
1 tablespoon salt
2 teaspoons freshly ground black pepper

Memphis Mustard Slaw
Makes 5 to 6 cups

For the slaw:
1 small or 1/2 large head green cabbage (about 1-1/2 pounds)
1/2 red bell pepper

For the dressing:
1/4 cup yellow mustard
1/4 cup mayonnaise
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper, or more to taste

Remove the core from the cabbage and discard it. Cut the cabbage into 8 chunks. Finely chop the cabbage in a food processor using the metal blade and pulsing the motor (this is a chopped, not sliced or slivered, slaw); work in several batches if needed.

Cut the bell pepper into fine dice.

Make the dressing: Place the mustard, mayonnaise, and sugar in a large nonreactive mixing bowl and whisk until smooth. Whisk in the vinegar, celery seed, and black pepper. Add the cabbage and bell pepp er and stir to mix. Taste for seasoning, adding salt and pepper as necessary. Refrigerate until serving time. The slaw can be made up to 1 day ahead.
For serving:

10 to 12 hamburger buns
3 tablespoons butter (optional), melted)
Thinly sliced sweet or dill pickles
Memphis Mustard Slaw (recipe below)

Youll also need:

4 to 6 cups hardwood chips (preferably hickory), soaked in water to
cover for 1 hour, then drained

Combine the dry rub ingredients in a small bowl and stir to mix. Sprinkle the rub all over the pork, patting it onto the meat with your fingertips. Let the pork cure at room temperature while you make the mop sauce.

Make the mop sauce. Combine the vinegar, mustard, water, salt and pepper in a large nonreactive mixing bowl, add 1/2 cup of water, and whisk until the salt dissolves.

Set up the grill for indirect grilling and preheat to medium-low (about 250 degrees F). If using a gas grill, place all the wood chips or chunks in a smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips or chunks on the coals.

When ready to cook, place the pork, skin side up, if there is one, in the center of the hot grate over the drip pan and away from the heat. Cover the grill. Cook the pork until darkly browned on the outside and very tender inside, 4 to 6 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature of the pork should be about 195 degrees F. If the pork starts to brown too much (and it probably will), cover it loosely with aluminum foil, but remember that the browned bits are good, too. Every hour for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush. If using a charcoal grill, every hour youll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.

Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 minutes. You could pull or chop the pork, but I like to slice it across the grain (the practice of many South Carolina Pit masters). Place the pork slices in an aluminum foil pan. If you are not quite ready to serve, cover the pan with aluminum foil and place it on a warmnot hotgrill or in a low oven.

If desired, brush the hamburger buns with the melted butter and lightly toast them on the grill. Load each bun with pork. Top with pickle slices. Serve at once with South Carolina Mustard Barbecue Sauce.
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