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Portuguese style garlic butt

post #1 of 14
Thread Starter 
Start out with these ingredients.

Put peppers including oil they are packed in, 10 cloves of garlic, 2 tablespoons of paprika in a food processor and purée. Mix in a bowl with one small can of tomato paste. Rub it on the butt. I put a half a can of chicken broth in the foil pan I am smoking it in. When it's done defat the pan juices and add the good stuff back on the pulled pork. I have made this many times in the oven in the winter when the weather wouldn't allow me to smoke. I have never done this in the smoker. We'll see how it goes. May have to have a few beers on the patio by the fire tonight to keep an eye on it. (Sounds like a good excuse ) I will keep you updated as I go.

post #2 of 14

:popcorn

 

Can't wait for the QVIEW on this one.

 

If it is Portagee?  That package that says "peeled" better be garlic?

 

Good luck and good smoking.

post #3 of 14

Would this be similar to Brazilian style pork?  I used to live in a Brazilian neighborhood in Massachusetts and the Brazilian restaurants all had amazing meats.

post #4 of 14
I'am in !

popcorn.gif
post #5 of 14

Very interesting.. I'll be watching...  10 cloves of Garlic NICE!!!

 

Question why chicken broth and not a ham base mixture?

post #6 of 14
Thread Starter 
Quote:
Originally Posted by Venture View Post

popcorn.gif

Can't wait for the QVIEW on this one.

If it is Portagee?  That package that says "peeled" better be garlic?

Good luck and good smoking.
Yes sir, and lots of it.
Quote:
Originally Posted by KentuckyCal View Post

Would this be similar to Brazilian style pork?  I used to live in a Brazilian neighborhood in Massachusetts and the Brazilian restaurants all had amazing meats.
I've never had Brazilian style pork so not really sure.
Quote:
Originally Posted by seaham358 View Post

Very interesting.. I'll be watching...  10 cloves of Garlic NICE!!!

Question why chicken broth and not a ham base mixture?

Not sure. Original recipe calls for chicken and that's all I've ever used. May try something different next time.
post #7 of 14
Thread Starter 
Looking good

Coasting along nicely.
post #8 of 14
Thread Starter 
22 hours in.
post #9 of 14

Nice looking version of torresmos, David. Sounds and looks like it's going to be very good.

 

I've made the dish a number of times myself, but I've never smoked it to completion. When I use a pork but, I cut it into 2" chunks, apply the marinade and refrigerate overnight. My marinade is similar to yours, though no chicken stock or tomato paste. Lots of garlic, hot peppers, smoked paprika, black pepper, lemon (or lime) juice and zest, and wine. Most of the time it's white wine, but sometimes it's a blend of white and red. When ready to cook, I wipe off and reserve the excess marinade, smoke for 2-3 hours, then into a covered Dutch oven with the reserved marinade at low heat and braise until done.

 

In some areas of Portugal, and all throughout the Azores, they add some pork liver during the final stages of cooking, then blend that with the cooking liquids to create a liver sauce for Torresmos de Molho Fegado. Marvelous!

 

Enjoy your meal. Great stuff.

post #10 of 14
Thread Starter 
Done and delicious.


post #11 of 14

Looks great.

 

Your reward for such a long smoke.

 

Good luck and good smoking.

post #12 of 14
Thread Starter 
Quote:
Originally Posted by Venture View Post

Looks great.

Your reward for such a long smoke.

Good luck and good smoking.

Thanks! I was in no hurry. I've become such a fan of bark that I have no problem going slow and low on butts. This one was 8.76 lbs. took just under 25 hrs.
post #13 of 14
Thread Starter 
Quote:
Originally Posted by Venture View Post

Looks great.

Your reward for such a long smoke.

Good luck and good smoking.

Thanks! I was in no hurry. I've become such a fan of bark that I have no problem going slow and low on butts. This one was 8.76 lbs. took just under 24 hrs.
post #14 of 14
Wow...looks delish
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