Detailed instructions and recipe for Barbecue Pork. This BBQ is slow cooked on a smoker/grill and the results will earn you the title “Grill Master”
If you want to get Southerners fired up just ask them this question. “What is the best Barbecue around?” Everybody has an opinion, and the truth is, there are lots of good barbecues — some pork, some chicken, some beef. They are cooked in smokers, charcoal grills, pits in the ground — you name it. To us “barbecue” means barbecue pork.
And then there is the sauce. There’s ketchup based, mustard based, vinegar based. Heck, I’ve even heard they make white bbq sauce over in the Alabama. I like most all of them, though I’ve never tried the white.
We prefer a mustard (and ketchup) based sauce. Buddy and his brother, David, got the recipe many, many years ago from an old lady who ran a barbecue joint in our hometown, Columbus, Georgia. The recipe card for the sauce is beneath the card for the pork, if you scroll on down.
Columbus, Georgia and Phenix City, Alabama (which sits right across the river) have some of the best pork bbq you’ve ever tasted. There are a few mom-and-pop places in the area that have been in business over 50 years. They mostly cook over hickory wood in that area. Apple wood is our favorite, but hickory is good, as is mesquite (hello Texas).
Now, buckle up, because what we have for you here is absolutely the best way to cook pork barbecue on a charcoal grill.
Tips for Making the Best Barbecue Pork:
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- We cook our barbeque pork on a Big Green Egg, but a Kamado Joe grill, (or any similar ceramic grill) should produce delicious results
- Boston Butt is our preferred cut of meat
- If you cut your roast into 2 or 3 smaller pieces it gives you more outside meat, or “bark”
- Cooking on a V rack keeps the meet off the grill surface, and cooking more indirectly
- Soak wood chips in water for 8-12 hours to produce the best smoke
- Cooking long and slow cooks out more fat, which produces a leaner meat than typical Boston Butt
- The best side dishes ever for your Barbecued Pork? Traditional Southern Style Baked Beans and Macaroni and Cheese like Mama Made
- 5-7 pounds Boston Butt Pork Roast
- Butt Rub Seasoning, to taste
- Wood chips, soaked in water 8-12 hours
- Your favorite sauce
- Cut roast into 2 pieces (3 if it's large)
- Press butt rub into all sides of roast pieces.
- Allow charcoal fire to burn until evenly covered with a light ash.
- Wait until temperature gauge of grill reads 250 degrees.
- Put seasoned meat on V rack over indirect heat.
- Use a drip pan under meat to catch drippings.
- Cook 6 to 8 hours or until meat thermometer reads 160 degrees.
- Chop meat as finely as you prefer.
- Service with your favorite sauce.
- 1/2 pint ketchup
- 1 pint mustard
- 1 lemon, squeezed
- 1 cup worcestershire sauce
- hot sauce, to taste
- 1 pint apple cider vinegar
- Mix all ingredients well.
- Store leftovers covered and refrigerated.
Southern Food Then and Now is all about traditions, regions and the origins of our favorite cuisine!
When the pork is done and the grill is still hot throw on Veggie Foil Packs for an easy cook-outdoors side dish.
Did you know barbecue can be used in appetizers? Everyone will love these Southern Appetizers with Barbecue and Cheese Grits
Products Needed for Grilling Barbecue Pork
- Big Green Egg, Kamado Joe Grill or similar
- V Rack for Grill
- Wood chips (apple, hickory or mesquite)
- Season with a good Butt Rub
More Biscuits and Burlap Recipes for the Grill
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