Butt in a Bag

Name: Butt in a Bag
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 Tbsps freshly ground black pepper; 2 kilograms (or more) bone-in pork shoulder; 1 teaspoon fine sea salt

Butt in a Bag might be just the main course you are searching for. This recipe makes 10 servings with 209 calories, 27g of protein, and 10g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of pepper, pork shoulder, sea salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Mix the pepper and salt together and rub it on all surfaces of the pork. Set aside while you build the fire.

Ingredients you will need

Pepper

Pork

Salt

Dry Seasoning Rub

Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light or prepare a fire in your smoker. Oil the grill grate.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals.

Ingredients you will need

Spread

French Fries

Equipment you will use

Grill

Place the butt on the indirect side of the grill across from the coals. Increase the temperature to 350°F by opening the bottom vents on your grill. When the smoke starts to rise, close the lid.

Equipment you will use

Grill

Place a candy thermometer in the lid vent. Smoke for 30 to 45 minutes to get the bark started.

Ingredients you will need

Bark

Equipment you will use

Candy Thermometer

Reduce the temperature by closing the vents until you’re at 225°F to 250°F. Smoke the pork for 4 hours.

Ingredients you will need

Pork

Place the butt in a brown paper grocery bag large enough to hold it, fold the ends over to close it, and return it to the same place in the smoker, opposite the fire.

Add more briquets if necessary, and close the lid. Continue smoking for 2 to 4 more hours or until tender. Check for tenderness by pulling a piece of meat off and tasting it. The mark of a shoulder done to perfection is when you can remove the blade bone by pulling it out with your hand.

Ingredients you will need

Bone

Meat

When the shoulder is done, set it aside in a pan to rest for 30 minutes, then move it to a cutting board.

Equipment you will use

Cutting Board

Frying Pan

Serve it Southern-style pulled (stringy portions torn off by hand), Kansas City–style thick sliced, or the-hell-with-it chopped. Some barbecuers like to mix in a little tangy barbecue sauce as they’re chopping and combining the meat on a platter, especially if the pork is still a little fatty.

Ingredients you will need

Barbecue Sauce