Pork butt on the grill is almost always turned into pulled pork, but with this inexpensive and flavorful cut of meat, why not get creative? This spicy rub includes mustard and sage, and the “mopping sauce” includes mustard and the classic apple cider vinegar.
The secret to a tender and moist pork roast on the bbq is all in the fat. Start the pork fat side up and it will baste itself for the first few hours. That same fat will render and leave a crispy and chewy exterior with a fork tender, juicy, interior.
Mustard and Sage Barbecued Pork Butt(serves 4-6)
Combine salt, pepper, dried mustard, chilies, and sage. Rub into pork butt.
Heat grill to high, turn off one side and reduce the other side to medium low. Put the pork on the side which is off, fatty side up. Close the lid and allow to cook for at least an hour.
Meanwhile combine the Dijon mustard and apple cider vinegar with a big pinch of freshly ground pepper and a tablespoon of water. Start peaking at the pork butt every hour or so, and if it starts drying out brush it with the sauce. Cook until at least 200F in the center. The lower the bbq the slower it will cook. This particular roast took 4 hours. Remove from the grill and allow to rest for 10 minutes before carving.