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View Full Version : Wanting to try something different with a butt..


Mrtodd777
10-03-2014, 01:54 PM
Picked up a great looking 12 lb butt for 13 bucks today!. Ive smoked a million and am wanting to branch out and try something different. Ive never made any type of Hawaiian or yucatan styles before so I was thinking something along those lines. Also Cuban pork and Puerto rican sound great. Does anyone have any recipes they don't mind sharing. Or at least some guidance of where to look. Thanks yall.

Mrtodd777
10-03-2014, 01:55 PM
Also, I have access to a great latino grocery store so I know banana leaves, achiote paste etc can easily be on hand if i'm so inclined..

THoey1963
10-03-2014, 01:59 PM
Todd, does this help:

http://www.bbq-brethren.com/forum/showthread.php?t=193541

SuburbSlicker
10-03-2014, 02:04 PM
Cowgirl did a Chinese pork loin that I've been hankering to try. I bet you could alter the recipe to use on a butt. You could do a marinade/injection and then a sauce for the end? http://cowgirlscountry.blogspot.com/

She's also got a Chipotle butt recipe on her site which looks good.

fingerlickin'
10-03-2014, 02:05 PM
Cochinita Pibil is awesome.

http://www.bbq-brethren.com/forum/showthread.php?t=141392

Italian Roast Pork

http://www.bbq-brethren.com/forum/showthread.php?t=164347

http://www.bbq-brethren.com/forum/showthread.php?t=131893&highlight=roast+pork

Porchetta Sandwiches

http://www.bbq-brethren.com/forum/showpost.php?p=2623707&postcount=11

deepsouth
10-03-2014, 02:07 PM
i was going to recommend pibil as well.....

i use robert rodriguez' recipe....


http://www.bbq-brethren.com/forum/showthread.php?t=141275&highlight=pibil

jgarcia
10-03-2014, 02:42 PM
Pernil (puerto rican style)

http://www.bbq-brethren.com/forum/showthread.php?t=192033

Mrtodd777
10-03-2014, 02:48 PM
Wow. A lot of great ideas here. I want the pork to be real versatile since it will last my wife and I a while. I like the idea of roasting it in the banana leaves for a while (cochinita pibil style) but I don't want to rub it down in achiote. I am thinking about using the ingredients for pernil (oregano, garlic, cumin paste) but then wrapping in banana leaves.. roast for a while and the last hour open up so I can crisp the fat cap for crunchy goodness. Would this work??

Mrtodd777
10-03-2014, 02:52 PM
Todd, does this help:

http://www.bbq-brethren.com/forum/showthread.php?t=193541


That looks like an amazing cook! I love pineapple and If I was serving this at a party this would be first on my list. Since its just me and Meghan, I want something I can freeze with less pronounced flavors I guess just for the purpose of making different dishes with it later. Cant wait for this years winter beach party though.. This will be on the menu for sure..

gtr
10-03-2014, 05:12 PM
You could also grind it and make sausage. If you don't wanna stuff into casings, you can make bulk sausage for fatties and patties. Breakfast sausage with sage is really great for this especially, but you kinda can't go wrong with any of 'em like andouille, kielbasa, hot link, etc.

LYU370
10-03-2014, 05:15 PM
Or slice off a hunk and make some buckboard bacon.

morgan-que
10-03-2014, 05:57 PM
if your latino store has mojo. one of my favorites is to marinate over night maybe add some extra oregano and cumin for my taste, smoke as you normally would, and keep a little extra mojo to pour on after pulling. just did this with some ribs couple weeks ago.

Bludawg
10-03-2014, 06:07 PM
Best Cuban site I know of is the 3 amigos from Miami http://www.icuban.com/food/main_d_pork.html
Mexican I go here http://www.mexicanmeals.net/mexican-recipes/beef-pork-lamb-veal.html

Hawialn and Mexican Cochnita de pibil are almost the same

Shagdog
10-03-2014, 10:13 PM
Make Babi Guling! Awesome dish, definitely different

http://www.bbq-brethren.com/forum/showthread.php?t=197646

CraigC
10-04-2014, 06:14 AM
This is how I prep for Cuban style pork roast.

I make a paste of garlic, salt and freshly toasted and ground cumin seed. For the roast, I use a pairing knife to open deep pockets all over it. I rub the paste all over the roast making sure to pack it down the pockets. Be very generous.

Using a mandolin, thinly slice two large sweet onions and place them inside a two gallon zip-lok bag laid on its side to form a bed. The bag should be in a baking dish or aluminum pan. Place the roast on top of the onions. Next I pour fresh squeezed sour orange juice (2 to 3 cups) over the roast and seal the bag. Marinate over night in the fridge, turning several times. If you can't find sour oranges, use 1/2 & 1/2 orange and lime juice. Remove roast from marinade and pat dry. Reserve the marinade. I've cooked these roasts in the Egg, both hot and fast and low and slow, using lump only.

For the reserved marinade, thinly slice as many cloves of garlic as you wish and add to marinade. I like it really garliky so I use a whole head. In a deep sided frying pan, heat 1-1/2 cups pure Spanish olive oil, over medium high until shimmering. Next step requires extreme caution. Remove pan from heat and pour the reserved marinade into the oil. Once things have settled down, return to heat and simmer until garlic and onions are soft. Serve either warm or at room temp. It will be good over the meat or on a side of yucca. Black beans, rice, maduros or tostones and Pan Cubano round out your guests err I mean meal.

IamMadMan
10-04-2014, 07:51 AM
I occasionally cure a butt, then cook it in the smoker and make pulled ham sandwiches.

Serve on an onion roll with a slice of sharp cheddar, everybody loves them, but don't do them too often as one can only eat so much ham...