I’ve got to post this before October ends, since it’s #NationalPorkMonth! Time to get piggish!
Few slabs of meat are as amazing as a pork butt or shoulder, rubbed with a special dry rub, then slow-smoked for 8 hours (or more), pulled and slathered with amazing barbecue sauce. It takes time, but it’s not really that hard to do.
My electric smoker allows me to set the time and temp and walk away.
Here’s how I do it…
First, I get a hunka pork. The kind of pig I get matters to me, so I buy a heritage breed, like Berkshire (also known as Kurobuta), from a farm that raises them humanely. I’m willing to pay the extra bucks.
But going to a supermarket or butcher shop for pork is what most people do. The names of the cuts of meat can be a bit confusing. Despite its name, pork butt is not from the back-end of the pig. (The term “butt” referred to the barrel the meat was stored in when the only method of preservation was salting the meat and storing it in barrels.)
The pork butt is actually the shoulder of the pig. The pork shoulder picnic is a lower cut of the same area. These cuts can also go by the names: Boston shoulder roast, Boston butt, Boston roast, shoulder butt, pork shoulder picnic, and shoulder-blade roast. Whatever the name, these are all nicely marbled hunks of meat that usually weigh in anywhere from 6 to 8 lbs, are easy to find, and are rather inexpensive. Barbecue fanatics claim the bone-in pork butt is more flavorful, but boneless is all you can find, that’ll work, too.
Once I’ve got my slab of pork, I remove the skin if it has any. I want my pork rub to make contact directly with the meat, so I always remove the tough skin. No skin? No problem. But leave the fat on!
Now I need to season it. I’ve found that a simple rub is the best way to go for the sauce I’m going to use later.
After 8 hours in the smoker, the rub makes a crust on the meat that is just fantastic!
BASIC DRY RUB
1/4 cup kosher salt
1/4 cup black pepper (freshly ground is best)
1/4 cup paprika
1/4 cup brown sugar
2 tablespoons granulated garlic
2 tablespoons granulated onion
Place all the ingredients in a jar with a lid and shake it up to blend.
Once I’ve made the rub, I generously sprinkle it all over the pork, and rub it in really well. Ideally, I let the pork shoulder sit in the fridge for 24 hours before smoking, bringing it out an hour beforehand to have it come up to room temperature.
I have a digital smoker at home, which allows me to set the temperature to cook and smoke my pork butt. I place the pork butt on a rack, put a drip pan with water underneath it to catch the grease, and set the smoker for 250 degrees. I cook the pork at 250 for 8 to 10 hours, depending on the size of the meat, adding hickory chips to the smoker every few hours. The marbled fat in the pork butt slowly melts over time and the pork becomes incredibly tender and flavorful.
I remove the pork butt from the smoker and let it rest, covered with aluminum foil, for at least 20 minutes before pulling it apart with a couple of forks, or chopping it up with a cleaver.
While the pork is cooking and smoking, there’s plenty of time to make two other very important parts of this recipe: a vinegar-based barbecue sauce, and the cole slaw.
Slaw on the side or on the sandwich…up to you!
BARBECUE SAUCE
2 cups ketchup
3/4 cup water
6 tablespoons cider vinegar
6 tablespoons white vinegar
6 tablespoons brown sugar
3 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons cumin
Mix all the ingredients in a saucepan and simmer until the flavors have blended, about 20 minutes. Remove from the heat and cool it to room temp. If you store it in an airtight container in the fridge, it’ll stay good for several weeks.
COLE SLAW
My unusual cole slaw recipe uses an interesting ingredient: pickle juice! Just a splash of juice from your favorite jar of pickles is all you need.
1 package of cole slaw veggies
splash of pickle juice
1/4 cup mayonnaise (more to taste)
teaspoon celery seed (not salt)
salt and pepper
There are no real specific measurements for cole slaw, because I’ve found that some people like it dry, others wet…some peppery, some not. Play around with it and make it your own. I prefer a more mayonnaise-y cole slaw, and usually err on the wet side.
In a bowl, combine all the ingredients. Cover it with plastic wrap and chill. When ready to use, re-mix it, and taste for seasoning before using. Letting it sit overnight before serving is best.
OK…time to make that sandwich!
You can either go Carolina style and place the cole slaw right on top of the pulled pork in the bun, or simply serve the slaw on the side. No rules!
Whether you go through all these steps yourself or not, it’s nice to appreciate a labor of love that is worth every bit of time and trouble invested in it.
Live the Live ™ 