View Full Version : Non-traditional Pork Butt... Want Input
sigpi906
07-24-2014, 12:55 PM
I'm needing a break from the same-ol' same ol' pork butt. I don't feel like expiramenting on my friends at the lake this weekend, so your favorite non-traditional butt recipe/method.
I'm going to smoke it at about 300* because that's the only way I've got to cook up at the lake house. beyond that I'm open to anything from Hawaiian or Jamaican to well, whatever. Surprise me.
SmittyJonz
07-24-2014, 01:43 PM
Pork Burnt Ends!
http://www.bbq-brethren.com/forum/showthread.php?p=2818342
Demosthenes9
07-24-2014, 01:51 PM
Char Sui ?
http://www.bbq-brethren.com/forum/showthread.php?t=116324
Shagdog
07-24-2014, 01:58 PM
This is a Steven Raichlen recipe I use sometimes.. Babi Guling (Balinese Pork Roast)
Really good. Not that all that spicy, but man, great flavor. Cook to slice, not pull.
Ingredients:
1 boneless pork shoulder roast (about 4 pounds)
4 large shallots, peeled
4 to 8 Thai chiles or 2 to 4 jalapenos
4 cloves garlic, peeled
2 tablespoons chopped fresh ginger
1 tablespoon chopped fresh turmeric or 1/2 teaspoon ground turmeric
1 tablespoon chopped fresh galangal or additional ginger
3 stalks fresh lemongrass, trimmed and finely chopped (about 1/4 cup), or 3
strips lemon zest
1-1/2 teaspoons ground coriander
1 teaspoon finely ground black pepper
2 tablespoons fresh lime juice
1 tablespoon firmly packed light brown sugar
2 teaspoons coarse salt (kosher or sea)
5 tablespoons vegetable oil, or more as needed
Other Items Needed:
Butchers string
Directions:
Using a sharp, heavy knife, cut a deep pocket in one side of the roast, starting and ending about 3/4 inch from each end and cutting almost all the way through to the other side. Set the roast aside while you prepare the spice paste.
Combine the shallots, chiles, garlic, ginger, turmeric, galangal, lemongrass, coriander, pepper, lime juice, sugar, and salt and 2 tablespoons of oil in a mortar and pound to a smooth paste with the pestle. Or combine all the ingredients in a food processor or mini chopper and process to a smooth paste.
Heat 3 tablespoons of the oil in a wok or small nonstick skillet over medium heat. Add the spice paste and saute until fragrant and shiny, about 5 minutes, stirring occasionally. Remove from the heat and cool, about 15 minutes.
Spread half of the spice paste into the pocket you cut in the pork. Tie the roast, using butchers string, at 1 inch intervals, or pin the opening shut with metal skewers. Using a rubber spatula, spread the remaining paste over the entire surface of the roast.
Couple people have posted recently about cochinita pibil (or puerco pibil).
When it's done right, it's phenomenal.
Bludawg
07-24-2014, 02:40 PM
Wipe it down with woostershire and give it a med coating of Goya Season perfect( Green lid) inject with Goya sour orange foil at 4 hrs save the juices pull skim off the fat from the juices and pour it back over the pull. Serve it up with corn tortillas radish slices pickled red onions lime wedges and sour cream.
Put on a pot of Black beans and make some rice I Guarantee you'll be a hero.
DaveAlvarado
07-24-2014, 02:47 PM
I have a friend who *loves* when I make pork butt with a tandoori marinade.
ShencoSmoke
07-24-2014, 03:01 PM
I injected with soy/apple juice and used sriracha as a binder. it was different but great. There is a little more info in my thread from that weekend.
http://www.bbq-brethren.com/forum/showthread.php?t=184558
Wahoo95
07-24-2014, 03:26 PM
When I'm in the mood for something different I'll take one and marinate/inject it with Goya Mojo Marinade then rub it with some Fajita Seasoning. Cook it just like normal but use some mesquite. Pull and serve with warm soft tortillas, sour cream, cilantro, & pico de gallo.
http://i210.photobucket.com/albums/bb244/a996hawk/220-264-thickbox_zps1ea315fc.jpg (http://s210.photobucket.com/user/a996hawk/media/220-264-thickbox_zps1ea315fc.jpg.html)
sigpi906
07-24-2014, 03:38 PM
Thanks y'all. I'll do some reading and figure out what I'm going with.
Wickedcajun
07-24-2014, 04:24 PM
Cut pocket in butt... stuff with fresh Green onion sausage... Cut slits in fat side, insert garlic,onion,cayenne peppers(or jalapenos)... rub with Creole mustard...rub with your favorite non sweet rub...cook to 165 fat cap up... wrap for 15 minutes... slice and serve with jus... creamed spinach and smothered potatoes are great as sides
sigpi906
07-24-2014, 04:43 PM
WickedCajun... that might do the trick. Just this side of normal. Thanks.
Wickedcajun
07-24-2014, 04:58 PM
You're welcome...
fingerlickin'
07-24-2014, 05:00 PM
Italian Roast Pork Sandwiches
Sliced version
http://www.bbq-brethren.com/forum/showthread.php?t=131893&highlight=roast+pork
Pulled version
http://www.bbq-brethren.com/forum/showthread.php?t=164347&highlight=roast+pork
Sorry about all the jibberish, I tend to babble in my posts, especially if they're for a throwdown. Sharp provolone and sauteed broccoli rabe or spinach makes the dish. Hot peppers put it over the top.
http://i1217.photobucket.com/albums/dd392/shellddy/chickie%20n%20petes/IMG_2741.jpg
THoey1963
07-24-2014, 05:41 PM
I recently went Hawaiian Luau (http://www.bbq-brethren.com/forum/showthread.php?t=193541) themed...
bigdexxx
07-24-2014, 06:44 PM
Pork Burnt Ends!
http://www.bbq-brethren.com/forum/showthread.php?p=2818342
:thumb: Never heard of Pork Burnt ends, but I definitely need to give it a try sometime.
Crakaveli
07-24-2014, 06:45 PM
what about just plain with no seasoning?
cliffcarter
07-24-2014, 07:52 PM
Wipe it down with woostershire and give it a med coating of Goya Season perfect( Green lid) inject with Goya sour orange foil at 4 hrs save the juices pull skim off the fat from the juices and pour it back over the pull. Serve it up with corn tortillas radish slices pickled red onions lime wedges and sour cream.
Put on a pot of Black beans and make some rice I Guarantee you'll be a hero.
That sounds really good Blu, but you gotta buy a comma once in a while so my eyes don't cross when I read your posts.
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