Monday, July 21, 2008

And then he smoked pork butt...

Don't be turned off by the blackness. That is the "bark" and is always fought over!!!

We returned from our 2 week vacation tired, road weary, badly needing some rest but that was just not to be. There were skating lessons to catch up on, karate lessons to make up, groceries to be bought and dinners to be cooked, laundry to be done (thanks sis...I didn't have that much), and bags to be unpacked. We still needed some rest.

T. came home Wednesday night with the big news that his office was have a company luncheon and that he was smoking pork butt. Now this is T.'s "almost famous smoked pork butt". He actually starts it the night before and lets it smoke ALL night long and then into the next day. Until now he has never given me the recipe that he uses for the rub on the pork shoulder, "butt" is just more fun to say!

So off we went to Costco and grabbed one of their mondo packages of *pork butt. They have 2 boneless in a package and we headed home.

*This does not fit into my ethics of only eating meat that is not factory farmed so I did not eat any of this myself. It is impossible here to get pork in large quantities that is not from the big guys out there. Had we had more time and money I could have ordered it but this was not to be! We have used wild boar for this and it is incredible.

Anyway about 12 hours before the rub get "rubbed" into the meat. The longer the better but 12 hours is good.

This was a lucky picture. Some of the "bark" was still in there. It was gone immediately after I took this picture. See how juicy the meat is?

Rub for Smoked Pork Butt

1/2 cup kosher salt
1/2 cup granulated garlic
1/4 cup paprika
2 Tbs cayenne pepper
1/8 cup fresh ground pepper
1/8 cup ground black pepper
1 Tbsp dried oregano
1 Tbsp granulated onion
2 tsp savory

This all gets "whizzed" together in the food processor to blend the ingredients. It is then applied to the pork and placed in the refrigerator for 12 or more hours.

Once this is done the smoking can begin. Now I am not a smoking
aficionado. In fact I Never even see the whole process occur. Magically all of the wonderful meat appears before me ready to be pulled. So at this point I will refer you to here!. If you have any questions about it and would like more info you can email me for it and I am sure T. can help answer them.

Don't be afraid to try this if you have never smoked meat before. It is an easy procedure and can be done during the night with very minimal babysitting. It has always been a huge crowd pleaser and is often requested as a meal item!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

10 comments:

Peter M said...

Judy, my complements to the pit master...that meat has been broken down to flaky goodness.

Next time, have T make you some "turkey pastrami" in the smoker, as an alternative (and to give him some extra work).

[eatingclub] vancouver || js said...

I'm drooling over this pork butt. Smoking!

Heather said...

I'm just now getting to the point where the sight and smell of pork doesn't make me nauseous (after the week-long pork binge), and I must say, this looks really great! I've been meaning to try my hand at smoking meats.

The Credit Jedi said...

Wow this looks incredible!

Judy @ No Fear Entertaining said...

Hi Peter-Turkey pastrami eh? I might just do that!

Thanks eating club!

Oh Heather you had a bad case of "the pork crummies". Happens here too!

Thanks credit jedi!

glamah16 said...

Ohhhhhhhhhhhhhh!

Proud Italian Cook said...

That's a great looking butt! I can obviously see how this would be a hit!

Núria said...

He, he, I know what you mean when you say you need a rest after all the work that has to be done when getting back home from Vacations!!!!

Your Butt looks wonderful and the rub delicious. Slow cooking methods are perfect for juicy meats :D

JennDZ - The Leftover Queen said...

T did a great job there! I hope you can rest soon!

SteamyKitchen said...

I WANT A SMOKER!!!