need a very different pork idea for 4th o july this year. any help?

My suggestion, open a Web Browser, surf on over to Youtube, once there, in the search engine on that page type 'BBQ Pitmasters'  Once you see their logo, go to their home page and surf though the videos, they have hundreds of way to do pork.  These folks are the #1 cooking show on Youtube.

http://www.youtube.com/user/BarbecueWeb

I'm assuming everyone in the group either has eaten or smoked their fair share of Pulled Pork Shoulder (butts & picnics), Baby-Backs, Spares, St Louis Spares, and an occasional whole hog or suckling pig, so you're looking for anything away from the beaten path.

The first thing that came to mind was Rack of Pork (bone-in loin), as not many seem to do them...neither have I...would do nicely in a WSM or large cabinet smokers as a well as all but the smaller pits.

Pork Sirloin was the second thing I thought of...maybe do a few Sirloins and a couple Racks, just in case you crank out a big hit?

Home-cured Ham, if you're experienced with and enjoy curing...might be stepping out of bounds a bit with a hot smoke instead of a long, cold smoke, transitioning to a hot smoke to cook it...just a thought.

Also, considered smoked garnishes/sides for your pork...cabbage wedges, onion blossoms, garlic...some of this could be placed inside of the rack of pork while smoking to conserve grate space.

Desserts? Apple and pork are friends, so smoked apple cobbler or apple crisp would be a great after-dinner treat...don't forget the vanilla ice cream.

Sounds like a load of fun!!!

Eric

Pork Shots are always fun and you can make different kinds to satisfy different tastes people have.  I also agree with Fish Bum a spiral sliced ham works great for bigger groups and the taste is awesome.  Last but not least the Fatty, my family at our fourth of July get together will not let me do anything else because they fell in love with the fatty.

http://www.smokingmeatforums.com/newsearch?search=pork+shots

http://www.smokingmeatforums.com/newsearch?search=pork+spiral+cut+ham

http://www.smokingmeatforums.com/newsearch?search=fatty

Well you guys beat me to Asian or fatties - how about Cuban/Caribbean? Have you ever tried mojo sauce, heavy on citrus and garlic? You could grill skewers.

Stuffed pork loin would be my choice, many different varieties available, easy to cook, and tastes great.

Chris

You want Asian, This is a great recipe for Char Siu (see-eww). Great on sliced Butt, Ribs an Loin...

Char Siu... Chinese Roast Pork

1/2C Soy Sauce , low sodium(Kikkoman Green cap)

1/2C Brown Sugar

1/2C Shaoxing Wine* or Mirin

1/2C Hoisin sauce, Koon Chun* is best.

1/2tsp 5 Spice Powder or more to taste

1T Grated fresh Ginger

1tsp Minced fresh Garlic

1tsp Sesame Oil

1T Red Food Coloring (optional)

Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.

Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.

Marinate the pork for at least 24 Hours and 48 is better. For thick cuts like Loin make sure to turn the meat in the marinade frequently.

The Chinese Roast Hot and Fast...350*F for 2-3 inch thick slices or Pork Butt. Approximately 2 Hours or to 160*F and rest and 140*F for Loin (Too lean to go higher)

For Low and Slow...Smoke at 225*F to 250*F to an internal temp of 150*F for Butt to be Sliced, and 130*F for Loin. Then finish, both types of pork, the last 10*F on a hot Grill then rest.

In American Chinese Restaurants this is made in gas ovens but in China they cook over WOOD so mild smoke would be authentic here.

You can BOIL the Marinade with the De-Fatted meat dripping for a great sauce, thicken with a little cornstarch and water.

This recipe is great on RIBS Too!

 http://www.smokingmeatforums.com/t/...ed-rice-and-pork-egg-rolls-q-matz-tested-hard

Or...This is a variation on an old Family Recipe my Dad made...

Smokey Low Fat Apple Pork Loin

Loins are very lean so it is important to smoke them to a critical Internal Temp (IT). The addition of a Brine adds flavor, helps maintain moisture during and after cooking and tenderizes the meat. Pork Loins are the muscle that center cut Pork Chops are cut from and though internally lean, usually come with a thin layer of Fat on the top. This can be removed easily if you desire. Pork Loins are smoked Low and Slow, 225 to 250°F and depending on the thickness, usually 3 to 6", will take no more than 2 to 4 hours to get to an IT of 140 to 150°F. It is important to understand that Pork is very safe and parasite free compared to what Grandma ate and cooked to Death, an IT of 165°F or more! The USDA says modern pork is fully cooked at an IT of 145°F. Smoking to 140° then letting the meat rest 20 to 30 minutes, tented with foil, will let Carryover Cooking let it rise to 145°F. At this temp the meat will be slightly Pink which may freak out some people but is a juicy and perfectly cooked. For those that refuse to eat pink meat, smoke to 150°F with a rest and the Pork will still be moist but no pink.

Apple Pork Brine

2-12oz.Cans Apple Juice Concentrate

1C Apple Cider Vinegar

1/4C Molasses

1/4C Mustard

1/2C Kosher Salt

2T Pickling Spice (optional)

1T Sage, rubbed

1Gal Water

Combine all and Brine the meat at least over night, 24-48 hours would be better.

Mild Bubba Q Rub  (All Purpose)

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

Apple Pork Topper

3C Apple Sauce

3T Dijon Mustard

3T Brown Sugar

2T Apple cider Vinegar

1tsp Rubbed Sage

1/2tsp Black Pepper

1/2tsp Salt

1/8tsp Cinnamon

Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ

I love char siu!!! I was planning on doing this in the near future. If you want to take it to the next level make char siu baos, we call them manapuas here in Hawaii.

You might also look at doing Hawaiian style smoked meat. There's a recipe here posted a long time ago by pomai.

Whole hog is always a winner! There is still plenty of time to setup your pit and order the pig.

Good luck dude.

If a whole pig is a little daunting and you really want a show stopper, how about Cabesa Puerca!  Slow smoked pig's head.  Some tortillas, cilantro, chopped onions, and meat shredded from the head makes quite the taco, or so I hear.   From what I've read it is surprisingly delicious and succulent.  I've probably eaten it without knowing it from Mexican food trucks.  I haven't tried smoking it yet but it is on my smoker bucket list.  

Noboundaries said:

 
If a whole pig is a little daunting and you really want a show stopper, how about Cabesa Puerca!  Slow smoked pig's head.  Some tortillas, cilantro, chopped onions, and meat shredded from the head makes quite the taco, or so I hear.   From what I've read it is surprisingly delicious and succulent.  I've probably eaten it without knowing it from Mexican food trucks.  I haven't tried smoking it yet but it is on my smoker bucket list.

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The meat on the Pigs Head, especially the Cheeks, is the most flavorful meat on the animal. The extremely active muscle, from eating, developes a lot of collagen and is surrounded by soft delicious Fat. Pig head is not hard to prepare, it does take time to smoke and get tender but takes well to brine. Because many people are weirded out be looking at the head of their food, pig head is hardcore Foodie Meat and not really for the faint of heart or squeamish...JJ

I was just watching Man vs Food and they showed a Cuban pork shoulder.  It wasn't smoked but in my mind I started concocting a recipe using peach wood in the smoker.  My mouth started watering.  Very interesting prep process involving deep stabs in the meat, then inserting salt and garlic, then marinating overnight in a tangy mojo paste.  I'm already committed to my marinated and grilled South Texas Skirt Steak this weekend, but that mojo marinated Cuban pork shoulder served on a plate of fried bananas and plantains then draped with mojo smoked peppers and onions just might make its way into the smoker tomorrow. 

Chef JimmyJ said:

 
The meat on the Pigs Head, especially the Cheeks, is the most flavorful meat on the animal. The extremely active muscle, from eating, developes a lot of collagen and is surrounded by soft delicious Fat. Pig head is not hard to prepare, it does take time to smoke and get tender but takes well to brine. Because many people are weirded out be looking at the head of their food, pig head is hardcore Foodie Meat and not really for the faint of heart or squeamish...JJ

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Outstanding Chef JimmyJ.  My wife is recovering from a minor and hopefully nothing medical procedure.  She wants skirt steak so that's what she's getting.  And trust me, when I do the pig's head, and I will, she won't be around for the purchase, prep, or the smoke.  She can't even eat a fish prepared whole.  She loves to eat protein, she just doesn't want to recognize it!   Thanks for the details and encouragement.

Gotta say Chef Jimmy would be right on with the heads.

The cheek meat is primo on pork and lamb.

Wow?  Would I love a lamb head dinner for Fathers Day?

My first thought though was for something else most people have never had.

Check out Pops Bacon on a Stick:

http://www.smokingmeatforums.com/t/96273/pops-original-bacon-on-a-stick-wet-brine-method

Good luck and good smoking.

Award Winning Jambalayas are made with pork temples! Its is a very highly prized meat by chefs and cooks in South Louisiana. Unbelievably flavorful, no fat, and so tender it chews itself no matter how you cook it! Its a coonazz cook's secret ingredient to tailgate with or a chefs prize in the kitchen.

Ya know, there is a million things you can go with but me I like tradition for the 4th. Hotdogs and hamburgers and BBQ'd chicken. Nothing really smoked, except for that light grill smoked. Oh and big washtubs of iced down longnecks!! It just works.