A working mom’s very respectable barbecue

My father labors over his famed pork butt, smoking it for 12 hours with hickory chips and a regular baste of vinegar and water. It is indeed mouthwatering and tender, and one of my favorite dishes in the world. I’d replicate it at home, but having a busy family means not having that kind of time or focus around the grill.

Instead, my butt takes a shortcut in the oven overnight and is finished on the grill, creating tender, pull-apart smoked meat that never fails. Placed on fresh Ciabatta with homemade barbecue sauce and Cole slaw and a side of macaroni and cheese, this is a sumptuous springtime meal.

Preheat oven to 225 degrees and liberally coat the pork butt with Kosher salt, cracked black pepper and thyme leaves or your favorite dry rub. Add a half-inch of water to the bottom of the pan and toss in two to three bay leaves. Roast the pork, fat side up, overnight for 12 hours. Finish over a charcoal grill for 20 minutes, ensuring the coals have burned down and heat is medium to medium-low.