BARBECUE PORK RECIPES

BBQ PORK RECIPES  -  NOW THAT'S A BUTT !

Pork ribs are king but those are on the rib recipe page.  This page is dedicated to pork butts, hams and shanks.

SMOKED BOSTON BUTT


1 Boston Butt
Southern Succor Rub:
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon cayenne
Southern Sop:
remaining southern succor rub
2 cups cider vinegar
1 cup water
3 tablespoons ground black pepper
2 tablespoons salt
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 tablespoon cayenne
The night before you BBQ, combine the rub ingredients in a small bowl. Massage the pork well with about half the rub. Transfer the pork to a plastic bag and refrigerate overnight.

Before you begin to BBQ, remove the pork from the refrigerator. Pat down the butt with another coating of the rub. Let the pork sit at room temperature for about 45 minutes.

Prepare smoker for BBQing, bring the temp to 200F to 220F.

Mix the ingredients for the Southern Sop and warm in a sauce pan.

Transfer the pork to the smoker and cook for about 1.5 hours per pound. Mop the pork about once and hour.

Remove pork form the smoker and let sit for 15 minutes. Pull off chunks of the meat, and either shred or chip them as you wish. Make sure each service has some of the darker, chewier Mr. Brown along with the lighter interior meat. Serve with your favorite butt sauce.

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PORK SHOULDER

2 pork butts, about 2 to 4 pounds untrimmed
Salt and black pepper
Cajun Spice (or Essence)
Sauce:
4 bottles ketchup (14 ounces)
1 cup molasses
1/2 cup Worcestershire sauce
4 ounces soy sauce
4 ounces sesame oil
1/2 cup minced ginger
1 tablespoon chopped garlic
1 tablespoon chili powder
1 tablespoon onion powder
1 cup brown sugar
Prepare the coals for the grill. The coals should be lit on one side of the covered grill. In a food processor, combine the sauce ingredients and puree until smooth. Season the mixture with salt and pepper. Season the butts with salt, pepper and Essence. Coat the butts with sauce and baste every 45 minutes throughout cookihg. After the coals are ready, about 45 minutes, place the butts on the grill. The butts should not be over any exposed flame. Cover the grill and vent slightly. Slow cook the but for 6 to 8 hours, or until the meat is very tender.