Active Time

　　10 minutes

　　Total Time

　　5 hours (plus overnight seasoning)

　　You could bake this hunk of meat in an oven, but you'd be missing out on all that smoky flavor you'd be getting from the grill. Use this recipe for Bo Ssäm , Pork Banh Mi with Quick-Pickled Radishes and Carrots , and Summer Chef's Salad with Grilled Pork, Chicken, and Chimichurri Ranch Dressing , or just douse the meat with a little vinegar for a BBQ sandwich.

　　

Ingredients

Serves 4–6

　　1/4 cup (packed) light brown sugar

　　3 tablespoons kosher salt

　　1 tablespoon freshly ground black pepper

　　1 (4-5-pound) bone-in pork butt

　　

Special Equipment:

Disposable foil tray

　　

Step 1

Combine sugar, salt, and pepper in a small bowl. Place pork in foil tray and rub all over with sugar mixture, then cover tray with foil and chill overnight.

　　

Step 2

Prepare a grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Uncover pork, then place pork in tray over indirect heat and close grill. Grill pork, basting with any juices from pan every 30 minutes and adding coals or wood as needed, until pork is very tender, 4–5 hours; loosely tent pork with foil if it starts to become too dark. Let stand at least 15 minutes before shredding.

　　

Do Ahead

Step 3

Pork can be kept covered in the refrigerator after grilling for up to 5 days. When ready to serve, Preheat oven to 250°F. Place pork in a roasting pan with a few tablespoons of water. Cover with foil and rewarm pork until hot, 20–25 minutes.

　　Cooks' Note

　　Instead of grilling, you can roast the pork in a 325°F oven. Place pork in a roasting pan, cover with foil, and bake, basting every 30 minutes, until pork is very tender, 4–5 hours.