Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: muralboy on November 13, 2015, 02:39:56 PM
-
Well here it is...my first go at pork shoulder in my pellet smoker. 12+ lbs of it.
Using a Hawaiian style rub that incorporates green tea, brown sugar, kosher salt and blakck pepper. The green tea adds some earthiness similar to banana leaves wrapped around a whole hog roast.
Boneless pork butts are rubbed, wrapped and in the fridge for 24 hrs
[attachment deleted by admin]
-
Sounds interesting... watching...
-
I like the sound of the green tea in the rub...and - it *IS* an antioxidant...so maybe you can classify your pulled pork as a health food??? :D :D :D
-
Even better! ...Up to your shoulders in Healthy Butts! ;D
I've had whole hog wrapped in banana leaves. Mainly they seem to hold in moisture. I will have to give your green tea method a try....
-
I like the sound of the green tea in the rub...and - it *IS* an antioxidant...so maybe you can classify your pulled pork as a health food??? :D :D :D
My thoughts exactly.
-
Recipe comes from Cook's Country - used it before with some modifications. It calls to loosely tent the meat while smoking and then finish in the oven, in a pan tightly covered with foil for 2-3 hours at 325 deg. I will probably not tent during the smoke process but will finish in the smoker (panned and covered).
Very tasty. Leftovers make great pork nachos - a little pulled pork, jalepeno and cheddar cheese.
You’ll need 10 to 15 tea bags. If your pork butt comes with an elastic netting, remove it before you rub the pork with the tea. To eat Kalua Pork as the Hawaiians do, serve it with steamed rice, macaroni salad, and cabbage salad.
INGREDIENTS
3 tablespoons green tea
4 teaspoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
1 (4- to 5-pound) boneless pork butt, trimmed
1 (13 by 9-inch) disposable aluminum roasting pan
6 cups mesquite wood chips, soaked in water for 15 minutes and drained
INSTRUCTIONS
1. Combine tea, salt, sugar, and pepper in bowl. Pat pork dry with paper towels and rub with tea mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Place pork in pan and cover pan loosely with aluminum foil. Poke about twenty 1/4-inch holes in foil.
Remove pan from grill. Cover pan tightly with new sheet of foil, transfer to oven, and bake until tender and fork inserted into meat meets no resistance, 2 to 3 hours. Let pork rest, covered, for 30 minutes. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. Strain contents of pan through fine-mesh strainer into fat separator. Let liquid settle, then return 1⁄4 cup defatted pan juices to pork. Serve. (Pork can be refrigerated for up to 3 days.)
-
Can't wait ! ! !
BD
-
My kind of health food ::)
Hub
-
Looking forward to your results!
-
Watching this one
-
Put the meat in the smoker out of the fridge at 6:00 to bring up to temp. In the smoker at 7:00 am. Smoke at 160 deg. for 3 hours using Perfect Mix pellets and had Smoke Daddy going with mesquite.
At 3 hours cranked temp up to 275 deg. Smaller butt reached 160 at 4.5 hrs. Cover/sealed pan with foil. Larger butt still has some time to go to reach 160.
[attachment deleted by admin]
-
Anticipation! Excited to hear the results, I'm already thinking about other types of tea...
-
Took both butts to around 212 deg. Kept covered and rested for about 45 min. Meat out of the pan, pulled and fat removed. Juice strained and separated.
Flavor is fantastic!
[attachment deleted by admin]
-
looks like you did good MB!!!! Don
-
Looks great!
-
and the plated sandwich with a fresh pretzel roll. Asked my wife if she wanted any bbq sauce and she said "no way".
Later on in the weekend, pork nachos!
[attachment deleted by admin]
-
Nice butt (s) :P Looks like a winner.
-
Great looking sandwich MB!!! I like pretzel buns with pork and sometimes like your wife; just the taste of the good pork is enough! Don
-
Looks great!
-
And finally the nachos.
a little homemade bbq sauce added to the smoked pork, top with a giardiniera and cheddar cheese. I've use jalapeños instead of the giardiniera. Neighbor said better than any nachos he's ever had.
[attachment deleted by admin]