This recipe is based on
Larry Wolfe’s Pepper Stout Beef. I have made it with beef and I have also
made it with pork. We actually prefer the pork, so pork it is today.
The ingredients for the Pepper Stout Pork and my Sweet Heat beans. Not shown is the diced garlic,
Dijon Mustard and Worchestire sauce.
Pork butt is on the 18.5 WSM. I seasoned it last night with Simply Marvelous Peppered Cow and covered
the rub with a light coating of mustard. I am using KBB and a mixture of hickory and cherry wood.
Cooking at 250 today.
Peppers and onions cut up and ready for the pork butt.
Got the beans ready to go onto the smoker as soon as I put the pork butt in the pan with the veggies.
After 5 hours the butt reached an internal temp of 165. It was pulled and added to the veggie and stout
mixture. Covered tightly and put back onto the WSM.
Beans added to the lower shelf of the WSM.
Another 3 hours and the butt was at 202 internal and probe tender. I pulled the meat and mixed it with
the juices.
Put back onto the WSM, uncovered, to reduce the liquid.
Both the beans and the butt are done!
Here’s your plate! Pepper Stout Pork served on Texas toast.
A real delicious and filling meal. If you haven’t tried the recipe with pork I recommend that you give it a shot.
