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Add a photoI admit, I’m an egghead. Earlier this year I finally made room on the patio for one more grill- the grill of all grills- the Big Green Egg. My first “smoke” on her was a pork butt, also know as a Boston Butt. I’m a Carolina girl transplanted down to Florida, so of course my first smoke would be a pork butt. If there was a state meat, much like there is a state flower, I believe for NC it would be the pork butt. I don’t even know why they even call it a pork “butt” as it comes from the shoulder area of the pig. This is a tough cut of meat that needs some serious low and slow to make it tender. Your low and slow cook will last about 8 hours at 250 degrees. I used a mixture of peach/cherry wood for a fruity finish on the smoke. A 6-8 lb pork butt will feed a crowd for some great pulled pork sandwiches. Or, put the pork on a tortilla paired with slaw for a pulled pork taco!! Paired with my cilantro lime coleslaw, a Mango Guava BBQ sauce and some sweet potato fries, and you have a meal that says “I’m sitting high on the hog!”
Ingredientes
- One 6-8 lb pork butt (think 1 hour per pound to smoke)
- Your favorite BBQ rub, I used John Henrys East Texas Chipotle Cherry. Hereâs a good rub recipe if you donât have one: A chipotle brown sugar rub.
- 2 tbsp Olive Oil
- 1 cup mango nectar or apple juice- for injecting the meat to keep it moist and juicy
- 1 cup mango nectar
- 1/4 cup guava preserves
- 3 tablespoons lime juice
- 1 tablespoon lime zest
- 3 tablespoons honey
- 1 jalapeno pepper, finely chopped with seeds
- 2 teaspoons minced fresh ginger
Direcciones
- Prepare your grill to 250 degrees. Add wood chips of your choice to add smokiness.
- Next, slice the fat layer on the top of the meat in a âcross hatchâ direction so as to create cubes on top of the meat. (see picture). This is going to help get more rub ârubbed inâ to the butt.
- Next, inject the meat once liberally with the mango nectar or you can use apple juice or juice of your preference.
- On the egg, place the pork butt (fat side up) on the grates with a piece of foil underneath to catch the juices. Make sure to also have the place setter in place as we are cooking indirect.
- Baste with the BBQ sauce periodically as it is cooking. Smoke the meat for up to 8 hours or until the internal temp reaches 180 degrees. Then it is ready to be pulled. If you have the time, you can smoke longer at a lower temp- 225, but 250 worked fine for me.
- After you pull the meat off, let it rest under foil for 10 minutes. Then you are ready to âpull itâ with a fork. You will shred the pork with a fork and it will be perfect for a sandwich or tortilla for pork sliders or tacos. I made sliders paired with my chipotle cilantro coleslaw and sweet potato fries.
- For the BBQ sauce, Combine all ingredients in sauce pan (Mango nectar-ginger) and let simmer for 20 minutes. Serve with you sliders.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 20 servings | |
| Calories 178 | |
| Calories from Fat 68 | 38% |
| Total Fat 7.54g | 9% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.04g | |
| Cholesterol 65mg | 22% |
| Sodium 72mg | 3% |
| Potassium 379mg | 11% |
| Total Carbs 6.19g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.78g | 4% |
| Protein 20.28g | 32% |
