Looking for something a little different to do with a port butt

[lookwow]

Doing a pork butt for pulled pork and looking for something a little different then the normal. Usually do a sweeter rub with some of the rub injected into the butt. Then pull it and but it on a bun. Looking for something out there either in flavior or way to serve it.

 

[SmokinAl]

Have you tried using a finishing sauce on it?

Here's one a lot of us use.

http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

 

[michael ark]

Have you ever injected fruit juices ?It works great cranberry, orange and apple are my favorites.

 

[bmudd14474]

Mix some cherry cool aid dry mix into your Rub.

 

[buhi]

I've brined pork with palm sugar, fish sauce, black pepper and garlic, then rubbed with ground black pepper before smoking. Really good stuff.

Or, a simple 50/50 salt/sugar cure for 12 hours, then cook til done. (This is the basis for bo saam - a Korean dish). Sounds like it would have much effect, but the results are mindblowing. Check the Momofuku cookbook for some neat things to do with pork.

 

[owlcreeksmoker4]

Instead of a fruity/sweet mix why not go for a cajun/spicy flavor? you could serve it up with some zatarains and maybe some ABTs or loaded baked potato that was smoked with all the goodies inside.

 

[roller]

When I do something different with mine I smoke it and give it to my X-wife ! ! ! 

 

[chef jimmyj]

This is a Favorite around here....

Char Siu... Chinese Roast Pork

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

1/2 C Brown Sugar

1/2 C Shaoxing Wine* or Mirin

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

1/2 tsp 5 Spice Powder or more to taste

1 Tbs Grated fresh Ginger

1 tsp Minced fresh Garlic

1 Tbs Red Food Coloring

1 tsp Sesame Oil (optional)

Makes about 2 Cups

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.

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!

I hope you enjoy this...JJ

 

[owlcreeksmoker4]

looks delicious! i'm gonna have to give this one a try for sure

 

[dirtyd]

That sounds awesome! Going to have to give it a try if I can find an Asian market close by.

 

[slownlow]

This is a Favorite around here....

Char Siu... Chinese Roast Pork

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

1/4 C Brown Sugar

1/2 C Shaoxing Wine* or Mirin

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

1/2 tsp 5 Spice Powder or more to taste

1 Tbs Grated fresh Ginger

1 tsp Minced fresh Garlic

1 Tbs Red Food Coloring

1 tsp Sesame Oil (optional)

Makes about 2 Cups

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.

The Chinese Roast Hot and Fast...400*F for 3 inch thick slices or Pork Butt. Approximately 2 Hours or to 160*F and rest and 150*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 140*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!

I hope you enjoy this...JJ

awesome!!  Thanks For posting this!
 

 

[lookwow]

I think that is going to be the winner. That is for sure a different take on it. Plus that should spread the flavior really well.

 

[diesel]

Just printed the list of ingredients and will be doing this next week.  Thanks alot for the idea.

 

[wildflower]

Make bacon out of it 

 

[SmokinAl]

Another great recipe JJ!

 

[2salty]

Add some cole slaw with fresh pineapple in it on that bun!

or

Add some provolone and hot, roasted italian peppers.

 

[sqwib]

I do a

Philly Style Pulled Pork

and a

Porchetta - Italian Market Place Pulled Pork

Both have received rave reviews from friends and family.

Chef Jimmy you just sold me on my next recipe.

 

[gotarace]

My wife and i love to make pulled pork fajitas out of left over pulled pork. We combine sauteed onions... green and jalapeno peppers with pulled pork. Add fajita seasoning and simmer until the flavors meld together. These are served on large soft shell with shredded cheese...lettuce...sour cream and salsa. They are a big hit with everyone that tries them.

 

[raptor700]

Looking forward to the Qview 

 

[pops6927]

Make Spiedies[emoji]174[/emoji] !

http://www.smokingmeatforums.com/t/114097/pork-spiedies