When it comes to firing up my smoker and going low n slow Pork Butt has to be my favorite to bbq. There are certain steps that can make or break your final product and I wanted to share my awesome recipe to help you have great results after the long 10-12 hour smoke show. This pork butt recipe involves an injection, proper spritzing and resting are some of the key techniques that I will share. Now it’s time to jump into the recipe, let’s get to it!
Pineapple Tequila Injected Pork Butt
- 2 4-5 lb Pork Butts
- 1 cup your favorite bbq seasoning https://amzn.to/3gPluNq
- 4-6 tbsp Mustard this is your binder
- 2 cups Beef Broth
- 4 Cups Water
- 1 Bottle Apple cider vinegar for spritzing your meat
- ½ head of green cabbage chopped
- ½ head of red cabbage chopped
- 1 cup shredded carrots
- 1 cup Chopped cilantro
- 1 Jalapeño seeded and diced
- 2 Mini cucumbers diced and seedless
- 3-4 tbsp Mayo
- 2-3 tbsp Dijon mustard
- 2 fresh limes juiced
Sweet N Spicy BBQ Sauce
- 1 cup Ketchup
- 3-4 tbsp Dijon mustard
- ½ cup Dark Brown Sugar packed
- 2 tbsp Molasses
- 2 tbsp Honey
- ½ cup Bourbon
- ½ cup Your favorite hot sauce
- 3 tsp kosher salt
- 3 tsp Garlic powder
- 3 tsp Onion powder
- Start by getting some Pineapple Tequila Hot Sauce ( https://amzn.to/3wKc10C ) and strain it to remove any solids. Next get your pork butts on a wire rack and dry them off with a paper towel. Now you use your Meat injector (https://amzn.to/3xwDAKY)and inject your pork butt in various spots. You will see it rise in areas and make sure to evenly distribute all of the injection throughout the pork butt. Place in the fridge for 12-24 hours.
- The next morning you will get your pork butts out and dry them again with paper towels. Now you add mustard and cover the whole surface area, this is your binder. Once all the mustard is applied and rubbed in season with your favorite pork butt seasoning (I used pulled pork rub, from pitboss https://amzn.to/3gPluNq) and make sure the whole surface area is covered.
- Get your smoker rolling at 250 degrees and have some good wood for smoking, Maple wood or hickory (https://amzn.to/3zDj11e) will be ideal for this.
- Place your pork butts on the smoker and if you have an upper level use it and place a drip pan under the pork butts with 4 cups of water. You want to catch all of the juices from the pork butt during this smoke.
- Wait 2 hours, during this time make your Coleslaw so it can sit in the fridge for a bit and the flavors balance, and begin spritzing with apple cider vinegar every 30-45 mins to keep the meat cool and from drying out. Repeat this process all the way till the internal temperature of your pork butt is 165. At this point you are going to need an aluminum foil pan, place the pork butts in the pan and add 1 cup of beef broth and pour half of the liquids from your drip pan on top of the pork butt. Cover with aluminum foil and place back in the smoker. Keep your temp at 250.
- Now it's time to sit back and wait, around 2-3 hours to check the internal temps and when they hit 203-205,Probe tender (add a meat probe link here Kevin) remove from the smoker and leave them in the pan covered. Place in a cooler for 2 hours.
- During the 2 hour rest period you can make your bbq sauce. Get a saucepan over medium heat and add all of the ingredients listed above. Simmer for 6-8 mins and then remove. Let it cool to room temp.
- At the 2 hour mark get your pork butts out of the cooler, leave in the pan, and remove the top aluminum foil cover. It’s still going to be hot so use some Knitted gloves under your nitrile gloves (https://amzn.to/35FhHxg) to protect your hands.
- The bone should pull out without any tension and then use your hands to shred the pork like butter. Leave it in the juices and the pulled pork will absorb the juice quickly, making the flavor unreal!
- You can choose to serve to your preference but if you use the Cole slaw, pork and bbq sauce on a sandwich then you are in for a very special treat.
- SERVE AND ENJOY WITH FAMILY AND FRIENDS!
Items Used in This Recipe
Did you enjoy this pork butt sandwich recipe? You’ll love my other recipes! Check them out at the link below!
How do I keep my pork moist?
An easy way to keep your meat moist is while it’s resting, wrap it in foil. The foil captures the fat and juices after smoking. The juices reabsorb into the meat and create a braising effect.
What's the best temperature for pork?
Pork needs to be cooked to at least an internal temperature of 145 for it to be safe for eating. Getting it to this minimum internal temperature will keep the meat moister and not taste dry.
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