No, seriously, I just ordered 2 x 10lb Mangalista Boston Butts.
What are your favorite pork butt recipes? Particularly, le Boston Butt.
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You other brothers can't deny
when jorge walks in with an itty bitty waist and a round thing in your face
Carnitas, in both tortas and tacos.
quote:Originally posted by vinoevelo:quote:
not when you smoke it on a BGE...
smoked pork butt
quote:Originally posted by aphilla:
I like the ATK recipe slow-roasted pork shoulder with peach sauce:
ATK pork shoulder
need a subscription =(
quote:Originally posted by g-man:quote:Originally posted by vinoevelo:quote:
not when you smoke it on a BGE...
smoked pork butt
Light smoke - usually Apple wood - still debone, rub and tie the butt porcehtta style - have even done it in the oven without smoke. Slow and low is the key.
Grabbed 2x 8lb butts over the weekend that look like the butchers apprentice learn to debone them then tied up the ensuing mess - Zuni mock porchetta is planned for both.
quote:Originally posted by Rothko:
You other brothers can't deny
quote:Originally posted by DoubleD:quote:Originally posted by Rothko:
You other brothers can't deny
Who doesn't like that song?
Cosmo says you're fat...but I ain't down with that
Planning on getting a BGE in Spring.
I can't wait to smoke a big butt!
I can't wait to smoke a big butt!
Anyone ever try it raw, like sushi or carpaccio?
quote:Originally posted by Seaquam:
Anyone ever try it raw, like sushi or carpaccio?
you mean fat?
or the pork butt which i boned and am trying to dry
smoked fat is amazing. I took some belly fat and cold smoked it with sugar maple. Wonderful creamy sweet taste
oh i clicked the link, you meant mock raw pork butt
Louie, I think this is the beginning of a beautiful friendship.
quote:Originally posted by Seaquam:
Louie, I think this is the beginning of a beautiful friendship.
What in heaven's name brought you to Casablanca? My health. I came to Casablanca for the waters. The waters? What waters? We are in the desert. I was misinformed.
Pork butts are very versatile.
You can use them for, of course, pulled pork. But you can also cure them to make a passable ham.
Slice the fatty side horizontally about 2" down, under the fat, cure it, and you have bacon that is practically indistinguishable from belly bacon, at a fraction of the price of belly.
Trim the fat, slice into 2" x 3" strips, marinate, and you can easily make a great Char Siu.
You can use them for, of course, pulled pork. But you can also cure them to make a passable ham.
Slice the fatty side horizontally about 2" down, under the fat, cure it, and you have bacon that is practically indistinguishable from belly bacon, at a fraction of the price of belly.
Trim the fat, slice into 2" x 3" strips, marinate, and you can easily make a great Char Siu.
This thread got pork butt in my mind and I succumbed. Made the slow roasted pork with peach sauce ATK recipe Friday/Saturday and it was awesome. I am disappointed though in how hard it is to find one with a good layer of fat for crackling.
turned 2 butts into rillettes yesterday. in the bge naturally. stuffed into mason jars to be given out as xmas gifts with pickled onions. And maybe a bottle of bubbly if you were on the nice list.
smoking bacon today for the naughty list.
http://youtu.be/8GjbMUaM4bA
smoking bacon today for the naughty list.
http://youtu.be/8GjbMUaM4bA
quote:Originally posted by vinoevelo:
turned 2 butts into rillettes yesterday. in the bge naturally. stuffed into mason jars to be given out as xmas gifts with pickled onions. And maybe a bottle of bubbly if you were on the nice list.
smoking bacon today for the naughty list.
http://youtu.be/8GjbMUaM4bA
How do you spice your rillettes? I made rillettes using paprika and they were nice. I used belly. Will do another batch soonish.
I had in mind doing a butt this weekend, and when I saw some nice looking picnics at the store I grabbed one. I used the Jamie Oliver recipe this time and it's quite nice.
quote:Originally posted by aphilla:quote:Originally posted by vinoevelo:
turned 2 butts into rillettes yesterday. in the bge naturally. stuffed into mason jars to be given out as xmas gifts with pickled onions. And maybe a bottle of bubbly if you were on the nice list.
smoking bacon today for the naughty list.
http://youtu.be/8GjbMUaM4bA
How do you spice your rillettes? I made rillettes using paprika and they were nice. I used belly. Will do another batch soonish.
I mix belly with butt, and spice simply with white wine, thyme, bay leaf and peppercorns. I usually make it in the bge to get a bit of smoke into it too.
thanks. OK, I have the same spice profile but I used paprika also. the recipe called it spanish, i guess the paprika makes it that. I'll probably try without next time.
My favorite pork butt roast recipe:
LECHON
Ingredients:
5 to 7 pound pork butt
Rub:
1-teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground ginger
½ teaspoon ground cumin
¼ teaspoon crushed red pepper
3 tablespoons peanut oil
3 tablespoons soy sauce
Sauce:
one 4-ounce can liver pate
1/3 cup vinegar
1 cup water
1/3 cup sugar
1/3 cup bread crumbs
1 teaspoon salt
1/3 teaspoon black pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
2 tablespoons finely chopped onion
Instructions:
Preheat oven to 500F, or as high as your oven goes. Mix all rub ingredients together and rub into pork. Place pork in a roasting pan on a rack. Roast pork in 500F oven for 30 minutes. Reduce the oven temperature to 350F and continue to cook for approximately 45 minutes per pound, but use a meat thermometer. The roast is done when the internal temperature reaches 165F. Allow the roast to rest, covered with aluminum foil, while you make the lechon sauce.
Mix liver pate, vinegar, water, sugar, bread crumbs, salt and pepper. In a small saucepan, heat oil and sauté onion until transparent. Add garlic and cook until browned. Add liver mixture. Bring to a boil and simmer until sauce thickens. Use the sauce as a dipping sauce, or as gravy, depending on your taste.
LECHON
Ingredients:
5 to 7 pound pork butt
Rub:
1-teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons ground ginger
½ teaspoon ground cumin
¼ teaspoon crushed red pepper
3 tablespoons peanut oil
3 tablespoons soy sauce
Sauce:
one 4-ounce can liver pate
1/3 cup vinegar
1 cup water
1/3 cup sugar
1/3 cup bread crumbs
1 teaspoon salt
1/3 teaspoon black pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
2 tablespoons finely chopped onion
Instructions:
Preheat oven to 500F, or as high as your oven goes. Mix all rub ingredients together and rub into pork. Place pork in a roasting pan on a rack. Roast pork in 500F oven for 30 minutes. Reduce the oven temperature to 350F and continue to cook for approximately 45 minutes per pound, but use a meat thermometer. The roast is done when the internal temperature reaches 165F. Allow the roast to rest, covered with aluminum foil, while you make the lechon sauce.
Mix liver pate, vinegar, water, sugar, bread crumbs, salt and pepper. In a small saucepan, heat oil and sauté onion until transparent. Add garlic and cook until browned. Add liver mixture. Bring to a boil and simmer until sauce thickens. Use the sauce as a dipping sauce, or as gravy, depending on your taste.
Here is what I post on other wine boards. I would think that the Mangalitsa would cook faster.
I don’t make any claim to this being regionally correct for any BBQ competition, just the fact that the results work for me and my expectations of pulled pork shoulder. The rub and mop sauce recipes below have served well for shoulder/butt as well as spare and back ribs. I like sugar for pork as I feel it adds to the overall flavor profile and bark creation. When I do beef on the smoker (any cut), I do NOT have any sugar. Of course, you can tweak to your tastes for salty, sweet, acid, etc…
Pork Rub
4 Parts Sugar (I am a big fan of evaporated cane juice or even fine grained turbinado, but not white sugar)
2 Parts Salt (I like the bulk sea salt that Costco has vs. table or kosher. IMO, the crystal structure adheres to the meat better and the residual moisture in the salt helps “suck” in the seasoning to the rub)
1 Part Paprika (This is more for color than for any imparted flavor)
1 Part Seasoning Blend (This is your secret blend of spices to make your rub unique)
Seasoning Blend (Play with ingredients to customize your rub)
1 Part Telicherry Peppercorn, Finely Ground
1 Part Yellow Mustard Seed, Finely Ground
1 Part Szechuan Peppercorn, Finely Ground
1 Part Granulated Garlic
1 Part Onion Powder
1 Part Dried Thyme
Mop Sauce
2 Cups Apple Cider
1 Cup Apple Cider Vinegar
¼ Cup Sugar, as stated above
2 TBS Sea Salt
2 TBS Worcestershire Sauce
1 Cup Finely Chopped Yellow Sweet Onion
1 TBS Red Chile Flakes or Hot Sauce of your choice to get desired heat level
1. In a spice grinder or mortar and pestle, combine all the seasoning blend ingredients and grind to a fine powder.
2. In a mixing bowl, combine all ingredients for the actual rub. When I do this, I usually make enough for the summer and just store in an airtight Mason jar.
3. The night before you plan on smoking the shoulder, apply a very generous amount of the rub making sure to coat every inch of the surface. Place the shoulder on a cooling rack over a rimmed baking sheet. Put the sheet and shoulder in the refrigerator overnight. Some liquid will be drawn out of the shoulder, but that is an indication of the salt and sugar penetrating the meat.
The morning of the smoke, get your rig going with your desired wood of choice (for pork I like a 50/50 mix of hickory and apple).
I don’t make any claim to this being regionally correct for any BBQ competition, just the fact that the results work for me and my expectations of pulled pork shoulder. The rub and mop sauce recipes below have served well for shoulder/butt as well as spare and back ribs. I like sugar for pork as I feel it adds to the overall flavor profile and bark creation. When I do beef on the smoker (any cut), I do NOT have any sugar. Of course, you can tweak to your tastes for salty, sweet, acid, etc…
Pork Rub
4 Parts Sugar (I am a big fan of evaporated cane juice or even fine grained turbinado, but not white sugar)
2 Parts Salt (I like the bulk sea salt that Costco has vs. table or kosher. IMO, the crystal structure adheres to the meat better and the residual moisture in the salt helps “suck” in the seasoning to the rub)
1 Part Paprika (This is more for color than for any imparted flavor)
1 Part Seasoning Blend (This is your secret blend of spices to make your rub unique)
Seasoning Blend (Play with ingredients to customize your rub)
1 Part Telicherry Peppercorn, Finely Ground
1 Part Yellow Mustard Seed, Finely Ground
1 Part Szechuan Peppercorn, Finely Ground
1 Part Granulated Garlic
1 Part Onion Powder
1 Part Dried Thyme
Mop Sauce
2 Cups Apple Cider
1 Cup Apple Cider Vinegar
¼ Cup Sugar, as stated above
2 TBS Sea Salt
2 TBS Worcestershire Sauce
1 Cup Finely Chopped Yellow Sweet Onion
1 TBS Red Chile Flakes or Hot Sauce of your choice to get desired heat level
1. In a spice grinder or mortar and pestle, combine all the seasoning blend ingredients and grind to a fine powder.
2. In a mixing bowl, combine all ingredients for the actual rub. When I do this, I usually make enough for the summer and just store in an airtight Mason jar.
3. The night before you plan on smoking the shoulder, apply a very generous amount of the rub making sure to coat every inch of the surface. Place the shoulder on a cooling rack over a rimmed baking sheet. Put the sheet and shoulder in the refrigerator overnight. Some liquid will be drawn out of the shoulder, but that is an indication of the salt and sugar penetrating the meat.
The morning of the smoke, get your rig going with your desired wood of choice (for pork I like a 50/50 mix of hickory and apple).
5. When your rig is at 225 deg F, remove the shoulder directly from the fridge and place in smoker. Lots of folks have been very vocal that the cold meat will absorb smoke better and produce a thicker and more defined smoke ring (looks good, but no real impact on flavor).
6. While the piggy begins smoking, make your mop sauce. Combine all ingredients in a covered sauce pan and bring to a rolling boil. Once the liquid is boiling, turn off the heat and let everything steep until it reaches room temp. Strain the mixture to remove the onion and chile flakes.
7. Continue smoking on your rig for four hours untouched. This allows the bark to start its formation and any application of the mop at this point will wash off the rub.
8. At the four hour mark, check the surface of the shoulder. If it is no longer tacky/sticky and has a “hardness” to it, you can start the mopping. I use a silicone brush and just paint the entire surface every 15 to 30 minutes up until I pull it off the rig.
9. Shoot for a deep internal temperature of 195 deg F. This is generally 1 hour per pound of shoulder, but could be +/-, so plan accordingly for some extra time when shooting for service. Once this temp has been reached, remove from the smoker and wrap in aluminum foil for an hour to let everything equilibrate. You can hold it in an insulated cooler for an extended period if need be.
10. At time of service, unwrap the shoulder and shred as you see fit. At this point, if you did everything correctly, you should not need any sauce. If you need some moisture, a little splash of the mop sauce should work very well.
Notes:
1. Get a non-enhanced shoulder, bone-in. Do not get anything that has been seasoned, “packaged in a solution” or otherwise adulterated.
2. If you have access to a large syringe and large bore needle (you can buy these specifically for this) you can always inject the shoulder with a few ounces of the mop sauce for added flavor.
3. When the fat and connective tissue starts to break down at the 150 degree mark, the temperature will plateau for a considerable amount of time. This is normal and expected, so don’t worry if the temp does not move for a couple hours.
4. Everything that I have read has said that large hunks of meat, pork and beef, will only take smoke for a maximum of six hours after that you run the risk of building up nasty and bitter compounds on the meat if your fire isn’t clean and burning well. To hedge against this and cheat, I will remove the critter at this point and place into a 225 degree F oven and let it ride out the cooking indoors. This is easier for me as I don’t have to run outside every 30 minutes in 100 degree TX heat in the summer. Just something to think about.
6. While the piggy begins smoking, make your mop sauce. Combine all ingredients in a covered sauce pan and bring to a rolling boil. Once the liquid is boiling, turn off the heat and let everything steep until it reaches room temp. Strain the mixture to remove the onion and chile flakes.
7. Continue smoking on your rig for four hours untouched. This allows the bark to start its formation and any application of the mop at this point will wash off the rub.
8. At the four hour mark, check the surface of the shoulder. If it is no longer tacky/sticky and has a “hardness” to it, you can start the mopping. I use a silicone brush and just paint the entire surface every 15 to 30 minutes up until I pull it off the rig.
9. Shoot for a deep internal temperature of 195 deg F. This is generally 1 hour per pound of shoulder, but could be +/-, so plan accordingly for some extra time when shooting for service. Once this temp has been reached, remove from the smoker and wrap in aluminum foil for an hour to let everything equilibrate. You can hold it in an insulated cooler for an extended period if need be.
10. At time of service, unwrap the shoulder and shred as you see fit. At this point, if you did everything correctly, you should not need any sauce. If you need some moisture, a little splash of the mop sauce should work very well.
Notes:
1. Get a non-enhanced shoulder, bone-in. Do not get anything that has been seasoned, “packaged in a solution” or otherwise adulterated.
2. If you have access to a large syringe and large bore needle (you can buy these specifically for this) you can always inject the shoulder with a few ounces of the mop sauce for added flavor.
3. When the fat and connective tissue starts to break down at the 150 degree mark, the temperature will plateau for a considerable amount of time. This is normal and expected, so don’t worry if the temp does not move for a couple hours.
4. Everything that I have read has said that large hunks of meat, pork and beef, will only take smoke for a maximum of six hours after that you run the risk of building up nasty and bitter compounds on the meat if your fire isn’t clean and burning well. To hedge against this and cheat, I will remove the critter at this point and place into a 225 degree F oven and let it ride out the cooking indoors. This is easier for me as I don’t have to run outside every 30 minutes in 100 degree TX heat in the summer. Just something to think about.
Tex!
Up until this, it was 2011 when you last posted! Long time!
Up until this, it was 2011 when you last posted! Long time!