Generously apply rub to the pork. Wrap and refrigerate overnight.
Remove from cooler, unwrap and allow to sit at room temperature for an hour.
In a blender add the remaining ingredients and puree. Transfer to a saucepan over medium heat and cook for 5-6 minutes to make BBQ sauce. Reserve.
Bring smoker to 225° Place butt in smoker and cook for 10-12 hours. Once pork hits an internal temperature of 195-200°. Remove from smoker and rest for 30 minutes.
Pull pork in a bowl then toss with BBQ sauce and serve.
Ingredients
1 ea West Creek® Boston Butt
2 cups Magellan® pork rub
1 cup Peak Fresh Produce® Garlic, Clove(s), peeled, roasted
1 cup Piancone® Balsamic Glaze
1 cup West Creek® Ketchup
2 tbsp mustard, dijon
1/2 tsp sea salt
1/2 tsp Roma® Black Pepper, Ground
1 1/2 tbsp Asian Pride® Soy Sauce
1 tbsp Roma® Crushed Red Chili Flakes
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
