Ingredients

The following ingredients have 11 Servings
  • 4 tablespoons paprika
  • 4 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons dry mustard
  • 2 tablespoons ground coriander
  • 1 tablespoon cayenne pepper
  • 1 pork butt, 5 to 6 pounds
  • Barbecue sauce <a href="http://www.nytimes.com/recipes/1016086/barbecue-sauce.html">(see recipe)</a>

Instruction

  • In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
  • Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
  • When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
  • Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
  • Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.