1 (4-pound) pork butt
4 cups wood chips, soaked in water for 1 hour
10 Cemita buns (or high quality hamburger buns made with egg)
Brine (Day 1)
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar
Place all ingredients into a gallon size Ziploc bag. Add pork to the bag and seal. Shake the bag until the pork is well coated with the brine. Refrigerate for 24 hours, turning and shaking the bag occasionally.
Garlicky Barbecue Marinade (Day 2)
1/4 cup onion, chopped
1/8 cup water
1/8 cup Worcestershire sauce
2 1/2 teaspoons garlic, coarsely chopped
1 Tablespoon low-sodium soy sauce
Drain the brine out of the Ziploc bag and retain the meat in the bag. Add all marinade ingredients into the bag and seal the bag. Shake and squish the bag until the ingredients are combined and spread around the pork. Refrigerate for 24 hours, turning and shaking the bag occasionally.
Dry Rub (Day 3)
1/4 cup dark brown sugar
1/4 cup sweet paprika
1/8 cup kosher salt
1/8 cup chili powder
1/8 cup dry mustard
1 1/2 teaspoons freshly ground black pepper
1 Tablespoon crab boil seasoning (recommended: Old Bay)
1/4 teaspoon ground ginger
In a small bowl, mix together all of the dry rub ingredients. Remove the pork from the marinade and place it on a large plate. Carefully pat the dry rub all over the pork until it is thickly coated. Loosely cover the pork with plastic wrap and return to the refrigerator until 1 hour before placing it on the grill. 1 hour before grilling, set the pork on the counter and allow it to warm up to room temperature.
While the pork is coming to temperature, soak the 4 cups of wood chips in water.
Preheat a charcoal grill to 225 degrees F. Right before cooking the pork, carefully scatter 1/2 cup of drained wood chips among the coals. Place the pork on the grill and cook, maintaining the grill temperature at 225 degrees. Replenish the coals as they burn out and the wood chips as the smoke dissipates.
Barbecue Sauce (Day 2 or 3)
1 tablespoon canola oil
1/4 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
1/4 cup sweet (Vidalia or Maui) onion, minced
4 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoons freshly ground black pepper
1/8 teaspoon ground cloves
1/4 cup dark brown sugar
1/4 cup water
1/2 cup tomato ketchup
1/8 cup yellow mustard
1/4 cup honey
1/4 cup apricot preserves or dried apricots chopped and re-constituted in hot water
1/8 cup apple juice
Cider vinegar (to taste)
Place canola oil in a medium saucepan over medium heat. Add chopped bacon to the pan and cook until the fat is rendered and the bacon is crisp. (4-5 minutes) Turn the heat down to low and add in onion, garlic, onion powder, garlic powder, black pepper, and cloves. Stir well and continue to cook for five minutes, stirring frequently. Next add the sugar and water and bring the sauce to a gentle simmer. Add in the ketchup, mustard, honey, apricot preserves or pieces, and apple juice. Stir well and let sauce gently simmer for about 20 minutes or until well thickened. Take the pan off the heat and stir in cider vinegar to taste. Pick out the bacon pieces and discard (or snack on them). Once the mixture has cooled slightly puree it with a hand blender and set aside until ready to use. If making a day ahead, place the sauce in the refrigerator until use.
Cider Mop Spray (Day 3)
1/2 cup apple juice
1/2 cup water
1/8 cup cider vinegar
Combine all ingredients in a small spray bottle or bowl.
After the pork has cooked for 6 hours, spray the pork with cider mop every half hour. Continue to cook the meat until a thermometer placed into the thickest part of pork reaches 185-190 degrees F.
Transfer the pork to a platter and baste it with the barbecue sauce. Tent the pork with foil and let it rest for 30 minutes. To serve, slice the roast into 1/4″ thick slices, place on plates or cemita buns and serve with extra sauce alongside.