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Something new for a Pork Butt

post #1 of 3
Thread Starter 
I want to try something different with a pork butt tonight. My usual is mustard and rub for 12-15 hours, but I have done a Caribbean Jerk where I do slow and low with the butt covered is jerk sauce, Hawaiin with Red Sea salt and ginger beer wrapped in banana leaves, and a stout beer pulled pork. So, that's where all of you come in today. Looking for a new idea for this butt. Thanks in advance!
post #2 of 3

Char Siu is very popular around here...JJ

 

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. Make sure to turn the meat in the marinade frequently to get the best result..

The Chinese Roast Hot and Fast...350*F for 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!

 

post #3 of 3
Thread Starter 
That sounds amazing and will give that a try soon. Not enough time to get the ingredients and marinade before I get in on the smoker. Thank you!
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