Ingredients
- 1 Smithfield Pork Butt1
- 6 tablespoons Dark brown sugar6 tablespoons
- 2 tablespoons Smoked paprika2 tablespoons
- 1 tablespoon Kosher salt1 tablespoon
- 1 tablespoon Garlic powder1 tablespoon
- 1 tablespoon Chili powder1 tablespoon
- 1.5 teaspoons Black pepper1.5 teaspoons
- 1.5 teaspoons Cayenne pepper1.5 teaspoons
- 1.5 teaspoons Onion powder1.5 teaspoons
- 1.5 teaspoons Ground mustard1.5 teaspoons
- 3/4 teaspoon Fennel seeds3/4 teaspoon
- 3/4 teaspoon Ground coriander3/4 teaspoon
- BBQ sauce
Instructions
Trim the fat cap from the pork. Mix all of the spices and sugar together. Rub all sides of the trimmed pork butt with a light coating of olive oil, and then rub the mixture onto the butt making sure the pork is fully covered.
Preheat your smoker or grill to 250°F and once it has come to temp, place butt inside and let smoke for approximately 6 hours or until it has reached an internal temperature of 165°F (smokers can vary greatly on time).
Pull the meat and cut it into 1-inch by 1-inch cubes. Wrap the cubes in foil and place back on the grill for another 2-3 hours or until the internal temperature reaches 205°F. Remove the pork from the grill. Brush with BBQ Sauce and return to the cooker uncovered for 10 minutes. Remove from grill and serve.
