What is Rob, you might ask? This is Rob.
Rob is my very best friend, and he loves to cook! He’s got a great recipe for making smoked pork butt (butt…tee-hee!), and here’s how you make it!
You will need:
5 – 7 pounds of pork roast, ideally shoulder or Boston butt (giggle!)
3 tablespoons of paprika
1 tablespoon of garlic powder
1 tablespoon of brown sugar
1 tablespoon of dry mustard
3 tablespoons of coarse sea salt
1 quart of apple cider
Mix all the dry ingredients in a bowl. Rub the resulting goodness all over your butt (lol!).
See, looking lovely already! And these are the most complicated parts of this task! It’s all downhill from here.
Place the probe into the meat, and put the meat into the smoker. Fill a pan with apple cider and put that at the bottom.
Very good. Now ease in the probe, add your chips, and turn it on. Let it get up to 165. This will not be fast. You can then wrap it in foil, if you wish, and continue to heat it until the internal temperature of the meat reaches 195 – 205 degrees. This will be even less fast than the other goal.
Once the right temperature is reached, take it out and let it sit for a few moments. Then…dismember!
You are now left with a large quantity of shredded smoked pork. This can be eaten by itself. It can be eaten with BBQ sauce It can be a main course, or a side, and it can even be used in a sandwich or, “sammich”, as such things are legally referred to. Perhaps.
Obviously this isn’t a project for everyone. That smoker will set you back a fair price, so don’t get it on a whim. But if you already have one, or want to get one, go ahead and try out this recipe! Let us know what you think in the comments! Enjoy!