Pork Butt My Way - in progress

SirPorkaLot

SirPorkaLot

somebody shut me the fark up.
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Which is basically the traditional NC way, with the addition of a top coat of Q-Salt

Start with a typical unmolested (bone-in, not enhanced, no trim) pork butt

90b149ab533347b6507bd95200c84a9e.jpg


A heavy coating of coarse sea salt..
116b0125678276586e8446ec35a30958.jpg


Yes heavy

0d405838528111d3b44cbe16ee22e397.jpg





Then top coat of Q-Salt.

cb336560d5484f4b3d7ae7e73d63a62c.jpg


Into the smoker she goes

646a37850cc9e413a4879efcbc2f1d7e.jpg


Now we wait

e655503e7a03488aa89379de823bc2ec.jpg
 
I'm sure the QSalt addition will be good... I just haven't taken that slight detour from the coarse sea salt.

:pop2:
 
Nice work John, I too am a fan of simple is best when it comes to Butts and Shoulders, letting the pork flavor shine.
 
Anytime I wonder if I'm getting bored with pulled pork, I eat some and realize I'm not. I simply love that stuff and I guess I always will. As to the Q-salt - it's getting put on a lot of stuff here at casa de gtr!

Are you salting right before it goes in the cooker or is there a little time between?

That's looking fantastic, btw! :hungry:
 
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