To celebrate the arrival of the new year, I am making a few pulled picnic butts. Tomorrow's festivities kick off around 2 pm, so I have decided to smoke these today and overnight so as to make sure everything is delicious by the the everyone gathers. I thought I would share my recipe with folks in case anyone else wants to do a little Asian flavored pulled pork.
This is a recipe I have done a few times before and has been requested repeatedly. Feel free to add your own spin. Everything listed is enough for one pork butt. Multiply appropriately if you are making more than one butt.
Garlic Powder 3 tsp
Onion Powder 3 tsp
Five Spice Powder 1 tsp (can be found at Asian markets or online)
Minced Ginger 1 tsp (not powder, but the stuff from the jar)
Cayenne Powder 1 tsp
Mustard Flour 1 tsp (Coleman's or other similar brands)
Brown Sugar 6 tsp
Light Soy Sauce 12 tsp
I put the paste/rub on the pork butt and let in sit in a plastic bag overnight.
While cooking, about every hour or so, I spritz with the following mixture. Once the the meat hits around 160F internal, I cover the whole tray in foil. If I have any of the spritz left, I dump what's left over the meat so as not to open the foil until the meat is done resting.
Rice Cooking Wine 3/4 cup
Black Vinegar 1/4 cup
Rice Vinegar 1/4 cup
Apple Juice 1/4 cup
White Sugar 1/4 cup
I smoke over nectarine wood at about 225F for 6 hours or so, then finish in the oven at 225F until it hits 200F internal temp on the digital. I let it rest for at least an hour before pulling.
I'll post some pictures when everything is done tomorrow.
Happy New Year!