Afro-Asian Pork Butt
My fascination with the art of BBQ led me to create a pulled pork sandwich that locals are comparing to their frequented spots. It’s an honor, but i’m not here to step on anyone's toes… i’m raising the bar for myself and anyone is welcome to hang.
Also, check out the “ASMR EDITION”, cause the homies and me need sleep.
Serving Size: 10-25
INGREDIENTS:
Pork Butt:
7 lb pork butt (bone-in recommended)
1/2 cup honey (your choice)
1/2 cup vinegar
1/2 cup CornyGuyy Cajun Spice, or a regular Cajun blend in your pantry
1/4 cup Kosher salt
1/4 fennel seed
1 oz of ground black pepper
Smoking chips recommended: Orange, hickory, oak, apple, and mesquite
INSTRUCTIONS:
Rubbing and Smoking:
Rub the pork all over with honey.
Sprinkle all sides with salt, black pepper, Cajun spice, and fennel seed.
With ample pressure, massage and spices and seasoning into ever nook and cranny of the butt.
Transfer to an appropriate sized bag, pour in the vinegar and seal overnight or 24 hours for best results.
Day of smoking, set your smoker to 220°F and your internal temperature probe to 160°.
Place on grates and smoke for 6-10 hours or until the internal temperature reaches 160°F.
CAREFULLY, as it will be hot, remove the butt from your smoker and wrap with 2-3 layers of aluminum foil.
Smoke for an additional 2 hours or until the internal temperature reaches 180°F. This process allows the meat to braise inside of it’s own juices allowing it to cook faster and promote fall-apart tenderness as a final result.
Once cooked, DO NOT UNWRAP,l the butt. Let the meat rest inside of it’s hot foil pocket to allow the pressure on the muscle fibers to relax and redistribute the juices throughout the meat. Basically, you want it JUICY juicy.
Once rested and cooled to a manageable temperature, with gloves, pull the pork apart into a desired size of shredded meat. I like chunks half the size of a potato wedge.
