- 2 cups apple cider
- two tablespoons Neely's Dry Rub Seasoning
- two tablespoons apple cider vinegar treatment
- two tablespoons honey
- 1/2 teaspoon red pepper cayenne
- 1/4 cup orange juice
- 1/2 cup fresh lemon juice
- Dash Worcestershire sauce
- 2 teaspoons kosher salt
- 1 (six to eight-pound) pork butt
Special Equipment: Syringe and applewood chips drenched for one hour
Inside a large bowl, whisk together all of the ingredients for that marinade.
Place the pork right into a casserole dish. Fill a syringe using the marinade and inject 3/4 of how in to the pork. Inject the meat in a number of places using the marinade. Pour the rest of the marinade within the meat. Cover with plastic wrap and refrigerate for just two to 12 hrs, so flavors can permeate.
Preheat a grill to 275 levels F, using indirect heat and applewood drenched chips.
Drain off excess liquid in the meat and pat dry having a towel. Season the pork with Neely's Dry Rub seasoning. to taste, ensuring you cover the edges. Arrange around the grill using the fat side facing up. Grill before the meat is tender, about 6 hrs. Transfer to some serving platter and serve.
Recipe thanks to The Neelys