BÖEN CALIFORNIA PINOT NOIR
- 2/3 cup apple juice
- 1/4 cup sugar
- 1 1/2 tablespoon salt
- 1 tablespoon Worcestershire
- 1 bone-in pork butt (8-pound)
- 1 tablespoon sugar
- 2 1/4 teaspoons kosher salt
- 2 1/4 teaspoons garlic salt
- 1 1/2 teaspoon paprika
- 1 1/2 teaspoons dark brown sugar
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried oregano
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
Prepare an outdoor grill for indirect cooking by situating the coals on only one side, leaving the other side empty. Preheat the grill to 250°F.
For the injection brine: In a medium bowl, combine the apple juice, sugar, salt, and Worcestershire. Inject pork butt evenly with the solution.
For the dry rub: In a small bowl, combine the sugar, kosher salt, garlic salt, paprika, brown sugar, chili powder, black pepper, oregano, cumin, and cayenne pepper. Apply the dry rub liberally to all sides of the pork butt.
Put pork butt over indirect heat, away from the coals, and cook until the internal temperature of the butt reaches 200°F, about 10 hours.
Remove the butt from the grill and let it rest uncovered on a cutting board for 15 minutes before serving. Drizzle with your favorite barbecue sauce or serve the sauce on the side.