CHARLOTTE – As my grass starts to turn a greenish brown, the first heat wave is upon us. This triggers barbecue smokers and outdoor cookouts all around- just a note for those who may be new to the area: a “Barbecue” at your home should be actually barbecued meats- a “Cookout” has mainly everything else but may include a few barbecued items (this is very important when inviting your friend and neighbors to such an occasion). Anyway (insert eye roll), just like any large primal cut of meat, the act of barbecuing should be low and slow- the method I will explain below will guarantee several cooking methods that will enable different flavor profiles to come about. ****VERY IMPORTANT**** this recipe should start 24 hours prior to cooking. You will want to brine your pork butt or shoulder for 1 day prior to add some extra character. NOW- put on a vinyl of The Rolling Stones – “Sticky Fingers”, grab plenty of patience and invite people you like or love to come over and enjoy the experience! Enjoy~
Summer Barbecue Pork Butt (yield 10-12 Servings)
Prep Time: 35 Minutes | On the Table: 24-36 Hours
1 8-10# Pork Butt- choose one that is “Bone In” and has the least cuts involved
1 ½ tablespoon Cumin, Ground | 1 ½ tablespoon Garlic Powder
1 ½ tablespoon Onion Powder | 1 ½ teaspoon Ancho Powder
1 ½ teaspoon Cayenne Pepper | 1 ½ tablespoon Kosher Salt
1 ½ tablespoon Black Pepper | 1 ½ teaspoon Coriander, ground
2 tablespoon Smoked Paprika | ¾ cup Light Brown Sugar
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½ cup Kosher Salt | ½ cup Light Brown Sugar | 64 oz. Cold Water
3 tablespoon Dry Rub Mix | 6 Garlic Pods | 4 Whole Bay Leaves
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2 ½ cups Heinze Ketchup | 6 oz. Apple Cider Vinegar | ¼ cup Light Brown Sugar
1 ½ tablespoons Molasses | 1 tablespoon Worcestershire Sauce | Sea Salt
1 tablespoon Yellow Mustard | 2 tablespoon Dry Rub Mix | ½ Minced Onion
2 tablespoon Canola Oil | 1 tablespoon Valentino Hot Sauce
Method:
First- make your rub- this is simple- you will need a stainless-steel bowl to start. Add all of the spices and sugar from the first part of this recipes and mix well with you hands. NOW- place this spice mix in an airtight container and save for later.
For the Brining of the Pork Butt- get a large 2-gallon size Ziploc bag. Remove the pork butt from the package and drain any excess liquids. Inside the Ziploc, place the salt, brown sugar, 3 tablespoons of the rub, water, garlic pods and bay leaves. Seal the bag and shake well- now carefully squeeze the pork butt into the bag and notate the time that you started this process- you want a minimum of 12 hours and a maximum of 24 hours. While this is brining- let’s talk about sauce…
In a large sauté pan over low heat, sweat your onions with the canola oil. Once the onions are translucent, add a pinch or two of sea salt. Quickly add in the dry rub mix and bandy about the onions. Finally add the rest of the ingredients and bring to a simmer for 60 seconds. Adjust seasoning if you want hotter or sweeter. Take off of the stove to cool, then store in a glass container in your cooler (this will stain plastic Tupperware).
Now for the main attraction (I’m giving you oven directions, but you can do this in a smoker as long as you can regulate the heat…).
Preheat your oven to 500 degrees. Remove your pork from the brine and pat dry with paper towels. Line a baking pan with two sheets of aluminum foil, followed by one sheet of parchment paper. Coat your pork entirely with ALL of the rub. Place in the center of the baking dish and DO NOT COVER. Place this in the center of the oven- close the oven door and set your temperature to 225 degrees. Cook for 5 hours at 225- once the timer rings- remove the pan from the oven. Now- with the foil that is in the pan, wrap the pork carefully and place back in the same pan, and now back in the oven. Cook for an additional 3 hours at 225 degrees. One the final timer goes off- remove from the oven and stick with a long fork to ensure it is tender. Let rest for 30 minutes before pulling apart.
Enjoy this with a toasted potato bun, some of your house made barbecue sauce and some sides that you love! Share meals together, Food is Life, Food is Love!
Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to chefglenncolumnist@gmail.com
