pat
is One Chatty Farker
Found this recipe on backyardbash.com and decided to try it out for football Sunday :biggrin:.
One Boston bone-in pork butt
Yellow mustard
Dry Rub (recipe below)
2 Cups Orange Juice
1 ½ Cups Coca Cola
Two Oranges
Two Limes
Two cloves garlic peeled
Dutch oven slightly larger than cooked butt.
Brush pork butt with yellow mustard and sprinkle liberally with dry rub the night before.
Smoke pork butt until meat temperature is 170 – 175 degrees and has a nice crust.
Remove from smoke and put in a Dutch oven slightly larger than the cooked butt. Add the orange juice and Coke. Quarter the oranges and limes and add. Add two whole cloves of garlic.
Cover and put back in smoker or oven and bring to strong simmer until pork can be pulled. This normally takes a couple of hours. Once you can easily remove the bone, roughly pull or break up the pork inside the pan. Remove the fruit peels and return to smoker or oven until liquids are absorbed.
Finish pulling or chopping the pork. Sprinkle with a little more rub and toss before serving with warm tortillas, fresh salsa, guacamole or any other toppings you prefer.
Dry Rub
1/3 Cup Lawry’s Seasoned Salt
1/3 Cup Sugar
½ Tsp. Seasoned Pepper
1 Tsp Ground New Mexico Chile
1/8 Tsp Ground Jalepeno
1/8 Tsp Ground Cayenne
1/8 Tsp Ground Chipotle Powder
1 Tsp Chile Powder
1 Tbls Ground Cumin
1/8 Tsp Ground Thyme
1/8 Tsp Oregeno
1 Tsp Spanish Paprika
*****************************
Threw the pork on my egg at 1:00 a.m. Saturday night and grabbed a little sleep. Checked the egg a couple of times and it was holding temp fine so back to sleep......Woke up at 7:30 Sunday, grabbed the thermapen and the butt was at 200*
:shock: 6 1/2 hours for a 7 1/2# butt! Pulled the thermometer out of the egg and boiled some water.......dang thing was reading 50+ degrees low
Threw the butt in the dutch oven and proceeded with the recipe. Turned out really tasty. Had a strong citrus taste to it and made some killer tacos! Didn't get any pics of the tacos but trust me they were farkin great
What's left of the limes and oranges....
Threw on a 5# chuckie with Ployboy's Bovine Bold (good chit mang!) and some ABT's for dinner....
One Boston bone-in pork butt
Yellow mustard
Dry Rub (recipe below)
2 Cups Orange Juice
1 ½ Cups Coca Cola
Two Oranges
Two Limes
Two cloves garlic peeled
Dutch oven slightly larger than cooked butt.
Brush pork butt with yellow mustard and sprinkle liberally with dry rub the night before.
Smoke pork butt until meat temperature is 170 – 175 degrees and has a nice crust.
Remove from smoke and put in a Dutch oven slightly larger than the cooked butt. Add the orange juice and Coke. Quarter the oranges and limes and add. Add two whole cloves of garlic.
Cover and put back in smoker or oven and bring to strong simmer until pork can be pulled. This normally takes a couple of hours. Once you can easily remove the bone, roughly pull or break up the pork inside the pan. Remove the fruit peels and return to smoker or oven until liquids are absorbed.
Finish pulling or chopping the pork. Sprinkle with a little more rub and toss before serving with warm tortillas, fresh salsa, guacamole or any other toppings you prefer.
Dry Rub
1/3 Cup Lawry’s Seasoned Salt
1/3 Cup Sugar
½ Tsp. Seasoned Pepper
1 Tsp Ground New Mexico Chile
1/8 Tsp Ground Jalepeno
1/8 Tsp Ground Cayenne
1/8 Tsp Ground Chipotle Powder
1 Tsp Chile Powder
1 Tbls Ground Cumin
1/8 Tsp Ground Thyme
1/8 Tsp Oregeno
1 Tsp Spanish Paprika
*****************************
Threw the pork on my egg at 1:00 a.m. Saturday night and grabbed a little sleep. Checked the egg a couple of times and it was holding temp fine so back to sleep......Woke up at 7:30 Sunday, grabbed the thermapen and the butt was at 200*
:shock: 6 1/2 hours for a 7 1/2# butt! Pulled the thermometer out of the egg and boiled some water.......dang thing was reading 50+ degrees low Threw the butt in the dutch oven and proceeded with the recipe. Turned out really tasty. Had a strong citrus taste to it and made some killer tacos! Didn't get any pics of the tacos but trust me they were farkin great
What's left of the limes and oranges....
Threw on a 5# chuckie with Ployboy's Bovine Bold (good chit mang!) and some ABT's for dinner....
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