0.0 – 0 reviews • Pork Butt
| Level: |
Intermediate |
| Total: |
10 hr 15 min |
| Active: |
1 hr 10 min |
| Yield: |
4 servings with leftover pork and sauce |
Ingredients
- One 8- to 10-pound pork butt
- 1/4 cup cayenne pepper
- Kosher salt and freshly ground black pepper
- Sweet and Smoky BBQ Sauce, recipe follows
- Canola oil, for frying
- 1 pound Brussels sprouts, roots trimmed and halved lengthwise
- 1 cup Thai Chili Vinaigrette, recipe follows
- 1/4 cup chopped fresh cilantro
- 1 tablespoon sesame seeds, toasted, plus additional for garnish
- 4 lime wedges
- 8 ounces brown sugar
- 1 ounce Bourbon Barrel brand bourbon-smoked paprika
- 3 tablespoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- 30 ounces tomato sauce
- 18 ounces ketchup
- 8 ounces tomato paste
- 6 ounces honey
- 6 ounces molasses
- 6 ounces Bourbon Barrel brand bourbon barrel-aged Worcestershire sauce
- 4 ounces cola, such as Coca-Cola
- 4 ounces apple cider vinegar
- 2 ounces browning and seasoning sauce, such as Kitchen Bouquet
- 3 tablespoons liquid smoke
- 1 1/4 cups fish sauce
- 1 cup white sugar
- Zest of 3 limes plus 1/2 cup freshly squeezed lime juice
- 1/4 cup rice wine vinegar
- 2 tablespoons peeled and chopped ginger
- 1 tablespoon chopped garlic
- 1 teaspoon minced kaffir lime leaf
- 3 Thai chiles, de-stemmed and chopped
- 1/2 cup sambal oelek (an Asian chile paste)
Instructions
- For the smoked pork butt: Trim some of the fat off of the pork butt and expose about a quarter of the meat. Stir together the cayenne, 2 cups salt and 2 cups pepper and rub the pork butt all over with the spice mix. Let sit at room temperature, 1 hour.
- Meanwhile, prepare a smoker for cooking at 225 degrees F. Place the pork butt in the smoker and smoke, adding wood chunks as necessary and maintaining a temperature of 225 degrees F, until an instant-read thermometer inserted into the pork registers 165 degrees F, about 9 hours. Remove the pork and shred off the meat. (Yield: 10 to 12 servings)
- For the Brussels sprouts: Fill a large pot with canola oil and bring to 350 degrees F over medium-high heat. Line a baking sheet with paper towels. Fry a quarter of the Brussels sprouts until caramelized, 2 to 3 minutes, then transfer to the lined baking sheet for 30 seconds. Transfer to a stainless steel bowl and toss with a quarter of the Thai vinaigrette, a quarter of the cilantro and a quarter of the sesame seeds. Bring the oil back to 350 degrees F and repeat with the remaining ingredients in the same manner.
- Put the Brussels sprouts into a bowl and garnish with lime wedges and some toasted sesame seeds. Serve with some Smoked Pork Butt and Sweet and Smoky BBQ Sauce. Reserve the remaining
- In a large bowl combine the brown sugar, bourbon smoked paprika, cayenne pepper, garlic powder, onion powder, 12 tablespoons salt and 1 teaspoon black pepper. Whisk them together very well, making sure there are no lumps.
- In a separate bowl, combine the tomato sauce, ketchup, tomato paste, honey, molasses, Worcestershire sauce, cola, vinegar, browning and seasoning sauce and liquid smoke. Whisk together until well combined.
- Pour the wet ingredients into the dry spices and whisk vigorously until combined. Pass through a strainer to get any lumps out.
- Place the fish sauce, sugar, lime juice, vinegar, ginger, garlic, lime leaf and chiles in a blender and blend until smooth. Transfer to a stainless steel bowl and whisk in the lime zest and sambal oelek. Set aside.