Proud Sponsors of Chef Troy
"As one of our most recognizable culinary personas, whose impact on our city's culinary scene is difficult to miss, Chef Troy has been voted as one of the Top Five Chefs in Charlotte, NC for the second year in a row!"-Creative Loafing 2013 & 2014

PRO Pork for the home cook

  • 8-10 Pounds-Pork Butt-with fat cap, bone-in or boneless
  • To Coat-Chef Troy’s Back Rub-or your favorite bbq rub
  • 4 Cups-Hickory Wood Chip-soaked at least one hour

 Sauce

  • 1 Cup-Ketchup
  • ¼ Cup-Cider Vinegar
  • ¼-½ Cup-Cold Water
  • 2 Tablespoon-Chef Troy’s Back Rub-or your favorite

Combine all ingredients and refrigerate until ready to use.

Directions

  1. Pre heat oven to 225 degrees
  2. Pat pork dry and completely coat pork with rub.
  3. Place in a roasting pan fitted with a rack, cover with aluminum foil.
  4. Roast until tender, about 8 hours
  5. Pre-heat grill/smoker for indirect low heat, about 225 degrees.
  6. Remove foil, place rack with pork on grill, indirect heat side.
  7. Add wood chips and let smoke for 1 to 1 ½ hours.
  8. Remove and shred pork using two forks.
  9. Sauce if desired and serve on buns, tortillas or on its own.