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- The Great State of Confusion
I bought in on the Creekstone Duroc Boston Butts sale a couple weeks ago and smoked two in the offset recently. Oak, almond, cherry splits for 9 hours at 250 degrees.
The color and marbling were so beautiful I almost parted one out for the grill. But since having never cooked Duroc pork I thought I would go for a Lexington-like chopped butt.
I scored the fat cap on both and only used kosher salt to season AFTER the butts had been cooking for an hour-ish.
I did not cook a picnic cut and I salted both top and bottom of butts so not a legit Lexington chopped pork sandwich but close enough to pretend in California, and I did use John’s (SirPorkaLot) vinegar sauce recipe and it was superb with the very rich Duroc pork. The board drippings were flowing and the glisten on the cutting board washed out several of my photos!
Pork was coarsely chopped after separating major muscles and mixed with sauce while hot. Served on a cheap white bun with slaw, my daughter’s excellent mac & cheese, and broccoli. It was very good and a method/technique I will do again, perhaps with a whole shoulder next time.
This was also a birthday meal for a friend and member, who had too much too fast, and could not make it to supper. Maybe next year :roll:
Thanks to whoever posted the Creekstone sale, I’ll be ordering again.
The color and marbling were so beautiful I almost parted one out for the grill. But since having never cooked Duroc pork I thought I would go for a Lexington-like chopped butt.
I scored the fat cap on both and only used kosher salt to season AFTER the butts had been cooking for an hour-ish.
I did not cook a picnic cut and I salted both top and bottom of butts so not a legit Lexington chopped pork sandwich but close enough to pretend in California, and I did use John’s (SirPorkaLot) vinegar sauce recipe and it was superb with the very rich Duroc pork. The board drippings were flowing and the glisten on the cutting board washed out several of my photos!
Pork was coarsely chopped after separating major muscles and mixed with sauce while hot. Served on a cheap white bun with slaw, my daughter’s excellent mac & cheese, and broccoli. It was very good and a method/technique I will do again, perhaps with a whole shoulder next time.
This was also a birthday meal for a friend and member, who had too much too fast, and could not make it to supper. Maybe next year :roll:
Thanks to whoever posted the Creekstone sale, I’ll be ordering again.
