Pork Butt

2015-06-30
  • Yield : 4 to 6 servings
  • Cook Time : 20m
  • Ready In : 20m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Ingredients

  • 1 family-size pork butt
  • 2 tablespoons salt
  • 2 tablespoons granulated garlic or garlic powder
  • 1 tablespoon freshly ground black pepper
  • MOGridder's Dry Rub Barbecue Seasoning, recipe follows
  • MOGridder's Barbecue Sauce, for serving, recipe follows
  • 2 1/2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon raw or granulated brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup granulated sugar
  • 2 to 3 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon ground oregano
  • 1/2 teaspoon dried thyme
  • 1/2 cup white vinegar
  • 1 cup ketchup
  • 1 cup molasses
  • 3/4 cup prepared mustard
  • 1 teaspoon cayenne pepper, optional

Method

Step 1

Season the pork butt in this order: salt, granulated garlic, black pepper and MOGridder's Dry Rub Barbecue Seasoning.

Step 2

Smoke the pork in a smoker at 220 degrees F until fork tender, about 10 1/2 hours.

Step 3

Remove from the smoker and chop the meat. Serve with MOGridder's Barbecue Sauce.

Step 4

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Step 5

Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl. Store in a glass jar with an airtight seal.;

Step 6

Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat. Stir in enough vinegar to make a loose paste.

Step 7

In a bowl, combine the ketchup, molasses, mustard and cayenne. Incorporate into the paste. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, about 20 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *