In Kansas City, one of the local favorites is pulled dry-rubbed pork served with a tomato-molasses barbecue sauce. Make it in your backyard grill by seasoning a pork butt with Grill Mates® Pork Rub and cooking it slow and low. To add authentic wood smoke flavor, see the Smoking Tip.
Trim most of the visible fat from the outside of the pork butt leaving about 1/8- to 1/4-inch layer of fat on top. Place pork on baking pan. Rub all over with Pork Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side. Place foil pan under grates on unlit side of grill to catch drippings. Place pork, fat-side up, on unlit side of grill. Close grill.
Grill 6 to 7 hours until internal temperature of thickest part of pork butt is 175°F to 180°F. Carefully remove pork from grill and wrap in foil.
Return pork to grill, placing it back on unlit side. Cook 45 to 60 minutes longer until internal temperature is 195°F to 200°F or until meat is tender and bone twists easily.
Remove pork from grill. Let stand 15 to 20 minutes. Slice or shred with 2 forks. Serve with warm pan juices or your favorite barbecue sauce, if desired.
Note: To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
Smoking Tip: Soak 1 cup hickory wood chips in enough water to cover for 1 hour. Drain. Fill smoker box with wet wood chips. (If your grill does not have a smoker box, place wood chips on a large sheet of heavy duty foil. Fold up sides to form a pouch. Poke several holes in foil.) Place smoker box under grill grates on one side of grill. Close lid. Continue as directed on Step 2. The side of the grill with the smoker box should be the lit side. Refill the smoker box with fresh wet wood chips every 1 1/2 to 2 hours.