Need Interesting Recipe for a Butt

TheCub

I am looking for a new and different recipe for a low and slow butt on the BGE.

Do any of you have any recommendations...

 

(Memo to self:  "Get ready to duck.....they're liable to have hundreds of responses!"

 

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RRP

you mean like a glaze or injected or what?

Griffin

Lechon Asado and no I have no idea how to do it. I've seen it and want to try it someday. On my to-do list that is longer than you can imagine.

fishlessman

really good recipe, needs more garlic

http://eggheadforum.com/discussion/75109/x/p1

GQuiz

Cover in Mayonnaise and add liberal amounts of Bad Byron's.

fishlessman

this is another good one

http://eggheadforum.com/discussion/1147434/braised-pork-butt

henapple

Google nibble me this. .faux coshon de lait

SGH

If you are handy with a knife and are interested I have a recipe we use to cook at local events that is a butt stuffed with hod jawls. Let me know if you want. Dont know if this is what you mean when you say interesting.

SGH

That should have been hog. Sorry

Little Steven

You can do pork bulgogi.


Ingredients:
2 pounds thinly sliced pork shoulder
1 small onion thinly sliced
3 scallions cut into 2-inch pieces

Marinade:
6 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon Korean chili pepper flakes (gochugaru)

3 tablespoons soy sauce
3 tablespoons rice wine (or mirin)
2 tablespoons sugar (or brown sugar)

1 tablespoon corn syrup (or honey)
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 small apple grated (about 4 tablespoons) - optional

JohnInCarolina

Little Steven said:

You can do pork bulgogi.


Ingredients:
2 pounds thinly sliced pork shoulder
1 small onion thinly sliced
3 scallions cut into 2-inch pieces

Marinade:
6 tablespoons Korean chili pepper paste (gochujang)
1 tablespoon Korean chili pepper flakes (gochugaru)

3 tablespoons soy sauce
3 tablespoons rice wine (or mirin)
2 tablespoons sugar (or brown sugar)

1 tablespoon corn syrup (or honey)
2 tablespoons sesame oil
2 tablespoons minced garlic
1 tablespoon grated ginger
1/2 small apple grated (about 4 tablespoons) - optional

Really curious about this - how much of that authentic bulgogi flavor ends up in the pork when it's all said and done?  

Little Steven

Honestly, I've only had it at a restaurant. I googled recipes for the flavours I recognized. It was very, very good.  I prefer it to beef.

Soapnote

Mojo Pork from the Naked Whiz - Pulled pork, but tastes completely different that the boring old pork and BBQ sauce.

Eggcelsior

@soapnote, are you in the medical field?

Foghorn

Just use Dizzy Pig's Jamaican Firewalk for your rub and cook as usual.  The taste ends up being different enough to get people to notice and appreciate it - but it is still just great pulled pork and no extra work so you don't really have to change up anything in your routine (or planned uses for any leftovers).