RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3738
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| Recipe Name: |
Barbecue (Pulled) Pork Butt - Copy |
| Source: |
Robert Davis Frank and Lindy Helene Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you buy a pork butt larger than 5 pounds, be sure to cut it in half and cook in two pieces, this will reduce cooking time.
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Ingredients:
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Directions:
The coals should on one side of the covered grill. Season the butt with Wicker's and then coat generously with Rib Rub, until it's happy. Wrap entirely in foil (usually double wrapped) and place on the hot fire, but indirectly. Place a pan under the butt to catch drippings. Be sure to close the vents slightly so the grill doesn't get too hot.
Cook about an hour to an hour and a half per pound, half the time in the foil. Remove from foil and place back on the grill over the pan. Add charcoal as necessary. Grill the remaining time, basting with Wickers every 45 minutes. The meat should be very tender. Slice or pull once it is cooled. |
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| Nutrition per Serving: |
| Calories: |
208 |
Total Carbs: |
0.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
70.0 |
Fat: |
10.0 |
Protein: |
25.00 |
| Fiber: |
0.00 |
Sodium: |
394.00 |
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