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Barbecued Pork Butt

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Prepare delicious Barbecued Pork Butt in your Gourmet Cuisinart Outdoor Wood Oven! See the full video and more recipes on Cuisinart BBQs YouTube Channel.

Barbecued Pork Butt

Prep Time 12 hrs 
Cook Time 4-5 hrs
Ready In  16 hrs
Yields  4 servings

Ingredients

  • 8-10 lbs – Pork Butt/ Pork Shoulder
  • 3 Tbsp – Dark Brown Sugar – packed
  • 1 Tbsp – Ground Allspice
  • 1 Tbsp – Ground Ginger
  • 1 Tbsp – Ground Cloves
  • Flaked Sea Salt – to taste
  • Fresh Ground Black Pepper – to taste

Technique

  1. Preheat outdoor wood oven for 45 minutes before use to 175°C (350°F)
  2. Add hickory chips to smoker box, open smoker vent, allow temperature to drop to 110°F (225°F)
  3. Remove pork from brine, pat dry, rub spice mixture evenly over all sides, season with salt and pepper
  4. Smoke the pork to an internal temperature of 150°F, approximately 4 to 5 hours
  5. Return the oven to 175°C (350°F) cook until 200°F internal temperature, tender and pulling apart
  6. Remove from the oven, cover with aluminum foil and rest for 20-30 minutes

Pork Brine

Ingredients

  • 225 g – Molasses
  • 350g – Coarse Sea Salt
  • 3 L – Cold Water

Technique

  1. Combine molasses, salt and water and stir to dissolve
  2. Place pork in a large food-safe plastic bag or container, cover in brine
  3. Cover with plastic wrap, refrigerate overnight

 

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