Smoked Pork Butt

Name: Smoked Pork Butt
Prep time: 12 h 45 min
Cook time: 12 h 45 min
Total time: 12 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters black pepper; 0 teaspoons cayenne pepper; 1 Tbsp celery salt; 1 chicken bouillon cube (dissolved in 2 tablespoons water); 1 Tbsp chili powder; 473 milliliters cider vinegar; 237 milliliters corn oil; 1 Tbsp garlic powder; 1 teaspoon ground cumin; 1 teaspoon ground sage; 1 Tbsp honey; 1 Tbsp onion powder; 30 milliliters paprika; 59 milliliters paprika; 1 can pineapple concentrate; 1 pork butt (approximately 5 pounds); 59 milliliters salt (non-iodized); 118 milliliters salt (non-iodized); 1 Tbsp hickory salt; 177 milliliters sugar; 30 milliliters white pepper; 8 servings Apple and hickory wood chips, soaked in water for at least 30 minutes, for smoking; 30 milliliters Worcestershire sauce; 2 Tbsps yellow mustard; 8 servings Charcoal, for smoker; 1 Tbsp msg, optional

Smoked Pork Butt might be just the side dish you are searching for. One portion of this dish contains roughly 12g of protein, 7g of fat, and a total of 233 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes approximately 12 hours and 45 minutes. If you have hickory salt, msg, ground cumin, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place all ingredients in a non-reactive bowl and whisk together.

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Whisk

Bowl

Place all ingredients in a container with a lid and shake well.

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Shake

Whisk ingredients together and place in a squeeze bottle.

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Whisk

Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places.

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Boston Butt

Marinade

Base

Pork

Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.

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Marinade

Pork

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Ziploc Bags

Remove the pork from the marinade and pat dry with paper towels.

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Marinade

Pork

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Paper Towels

Cover pork with a light coat of the "glue" mixture to help the rub stick.

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Pork

Dry Seasoning Rub

Sprinkle generously with rub, making sure to work it into the meat.

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Meat

Dry Seasoning Rub

Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.

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Apple

French Fries

Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour.

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Marinade

Pork

Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.

Ingredients you will need

Pork

Wrap