Mr. Schlesinger is the chef and an owner of the East Coast Grill in Cambridge, Mass., which he opened in 1985. He is also the author, with John Willoughby, of six cookbooks that relate somehow to the pleasures of fire. This is an adaptation of his recipe that calls for slowly cooking the pork over coals for almost 14 hours, but that’s largely unattended, and your patience will be rewarded.
Ingredients
- 4 tablespoons paprika
- 4 tablespoons brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons cracked black pepper
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons dry mustard
- 2 tablespoons ground coriander
- 1 tablespoon cayenne pepper
- 1 pork butt, 5 to 6 pounds
- Barbecue sauce (see recipe)
- Nutritional Information
Nutritional analysis per serving (10 servings)
516 calories; 32 grams fat; 11 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 44 grams protein; 154 milligrams cholesterol; 1561 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
10 to 12 servings
Preparation
- In a grill with a cover, build a small fire to one side, making sure all the wood or charcoal becomes engulfed in flame. (This dish should not be attempted on a gas grill.)
- Mix dry ingredients together in bowl, using a fork to break down hunks of brown sugar. Apply this rub to pork butt with your hands, covering meat entirely.
- When flames begin to die down, leaving flickering coals, place meat on grill on the side without fire. Do not let flames touch meat at any time.
- Cover grill, vent slightly and cook, checking fire every 30 minutes or so, and adding a bit more fuel as necessary, for about 14 hours, until meat is soft to the touch.
- Remove meat from grill with tongs, let rest 10 minutes, and pull meat apart with tongs. Serve on hamburger buns, drizzled with sauce.
14 hours, largely unattended
Dining and Cooking