Smoked Barbeque Pork Butt

Smoked Barbeque Pork Butt

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3-4

    lb Pork Butt

  • Al's Rub

  • 1

    large onion, coarsely chopped

  • ¼

    cup flour

  • 1

    cup Barbeque sauce

  • ¼

    cup honey

  • 1

    Tbsp. yellow mustard

  • Sauce Variations:

  • Lexington Style Barbecue Sauce:

  • 3

    cups cider vinegar

  • ¾

    cup tomato ketchup

  • 6

    Tbs. light brown sugar

  • 3

    Tbs. granulated sugar

  • 1-½

    Tbs. kosher salt

  • 2-¼

    tsp. finely ground white pepper

  • 2-¼

    tsp. red chile flakes

  • ¾

    tsp. freshly ground black pepper

  • In a medium bowl, whisk all the ingredients together and let sit for at least 10 minutes. The longer the sauce sits, the hotter it gets, as the vinegar brings out the heat of the chile flakes (so start with the amount of chile flakes called for and then add more to taste). Pour the sauce in a vinegar style bottle so you can pour and store it easily. It will keep almost indefinitely in the refrige

  • rator.

  • Kansas City Style Sweet Cola Barbecue Sauce:

  • 4

    Tbs. unsalted butter

  • 1

    large onion (9 oz.), chopped

  • 4

    cloves garlic, chopped

  • 1

    can (12 oz.) cola

  • 1

    cup tomato ketchup

  • 3

    Tbs. tomato paste

  • ½

    cup cider vinegar

  • ½

    cup firmly packed brown sugar

  • ¼

    cup Worcestershire sauce

  • 2

    tsp. ground ancho chile powder or New Mexico chile powder

  • 1

    tsp. ground white pepper

  • 1

    tsp. kosher salt

  • Melt the butter in a heavy 4-quart saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, slightly golden, and soft, about 10 minutes. Whisk in the remaining ingredients and simmer, stirring occasionally, until the sauce thickens, 35 to 45 minutes. Taste the sauce and adjust the salt and pepper.

  • Let the sauce cool until it’s warm but no longer hot, about 10 minutes. Purée in a blender or with an immersion blender. Let the sauce cool and pour it into a clean glass jar for storing. The sauce can be made ahead and kept for up to 1 week in the refrigerator.

  • South Carolina Honey Mustard Sauce:

  • 1

    cup prepared yellow mustard

  • ¾

    cup cider vinegar

  • ½

    cup molasses

  • ¼

    cup honey

  • 2

    Tbs. peanut oil

  • 2-½

    tsp. Worcestershire sauce

  • 1

    tsp. kosher salt

  • ½

    tsp. ground white pepper

  • ½

    tsp. freshly ground black pepper

  • Large pinch cayenne

  • In a small stainless-steel or other nonreactive sauce­pan, combine the mustard, vinegar, molasses, honey, peanut oil, and Worcestershire sauce; whisk to combine. Continue stirring while bringing to a simmer over medium-high heat. Add the salt, white pepper, black pepper, and cayenne, and whisk to combine. Reduce the heat to maintain a simmer and let the sauce cook for another 5 minutes, stirring

  • occasionally. Let cool to warm or room temperature before using.

  • Memphis-Style Barbecue Sauce:

  • One

    24-oz. bottle of ketchup

  • 1-½

    cups water

  • ½

    cup apple-cider vinegar

  • cup packed light brown sugar

  • cup granulated sugar

  • 2

    tsp. freshly ground black pepper

  • 2

    tsp. granulated onion

  • 2

    tsp. dry mustard

  • 1

    Tsp. fresh lemon juice

  • 1

    Tbs. Worcestershire sauce

  • Combine the ketchup, water, vinegar, both sugars, pepper, granulated onion, and mustard in a medium saucepan. Place over medium-high heat and bring to a boil, stirring to dissolve the sugar.

  • Reduce the heat to low and simmer for about 1-½ hours, stirring the sauce occasionally during this time. Add the lemon juice and Worcestershire, and cook for an additional 30 minutes.

  • Remove from the heat and let cool. Pour into an airtight container and refridgerate for up to three weeks, though I doubt it will last that long.

Directions

Rub pork but generously with rub. Cover with onions, cover and refrigerate overnight. Combine barbeque sauce, flour, honey, and mustard in a small bowl. Pour on top of pork butt before putting in smoker. Cook pork butt for 5 hours in 225 smoker using apple wood chips during first 3 hours. After 5 hours remove butt and wrap in heavy foil. Cook for an additional 1 to 1 ½ hours. Internal temperature should be 190 to 200.


Nutrition

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