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A Different Approach to Pork Butt on the BGE: call for ideas!

rtbarryrtbarry Posts: 33
I'm a fairly experienced egger (and wood fire cook). I've done a ton of butts (and chickens, and steaks, blah blah blah) on the egg and they're fantastic, especially as technique has evolved over time. But my go-to approaches are always similar: low and slow, applewood or hickory or cherry for upfront smoke, fruit juice injection, classic BBQ rub, texas crutch, etc. I know "if it ain't broke, don't fix it"... but I want to stretch a little. Wanna help?

I'd like to break out of the classic American BBQ box. The egg is essentially a very versatile oven that holds moisture and temperature pretty well if set up right. People cook butts low&slow all over the world and have totally different tastes/access to flavors. My philosophy, even with BBQ, is "if you cooked it right, it don't need no stinkin sauce!"

Things I'm thinking of trying:

Italian Herbed Profile (Rosemary, Garlic, Fennel Root, Tomato, etc)

Spanish or Basque Style (Paprika, Smokey Chiles, Onion and Cumin, etc)

Moroccan Style (Cinnamon, Cumin, Onions and Tomato, etc)

I figured I'd make a rub out of the primary ingredients, and still inject with some sort of liquid that's on-theme. Still hit it with wood smoke up-front. Then fresh seasonings and veggies during the crutch for last couple hours. Prolly 12 hours at 225 for 6-8lb bone-in. But I'll pull when internal hits 200 (this has never failed me).


Any great experiences on the Egg with totally different approaches? If not, I'm charging into this and I'll report back!
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Comments

  • I'll be watching this post for ideas, won't offer any as it seems you got it a bit more under control than I do
  • Love your philosophy. I do my ribs ,chickens and wings dry. Not saying I dont inject or marinate. Let the Q speak for itself.
  • SmokeyPittSmokeyPitt Posts: 10,457
    I like your ideas so far.  Another one to consider is mojo pork.  There are a few recipes out there.  If you google Naked whiz mojo pork you will find one.  I posted the link but I got the "your comment must be approved" message.  If you haven't been to the naked whiz side it is great...and safe for work :)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • TjcoleyTjcoley Posts: 3,550
    Porketta.  Lots of recipes out there, many using oregano and fennel.  Here's a simple one I've done in the past.

    3-4 pound boneless pork roast
    6 cloves garlic
    1/2 cup fresh ground pepper
    1/3 cup olive oil
    1/2 cup white wine

    Make slits in pork and insert the garlic at different places.
    Roll pork in ground pepper
    Wrap and refrigerate overnight
    Place in covered roasting pan (DO) with wine and oil
    Cook at 375 for 2 - 2/12 hours until done.
    Let cool slightly
    Shred and serve, with horseradish
    Meat will be spicy
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • rtbarryrtbarry Posts: 33
    edited January 2015
    Cool idea. Love porchetta. Usually a lot of work.

    "Boneless Pork Roast"... are you using a pork loin? Or a boneless butt?


    Tjcoley said:
    Porketta.  Lots of recipes out there, many using oregano and fennel.  Here's a simple one I've done in the past.

    3-4 pound boneless pork roast
    6 cloves garlic
    1/2 cup fresh ground pepper
    1/3 cup olive oil
    1/2 cup white wine

    Make slits in pork and insert the garlic at different places.
    Roll pork in ground pepper
    Wrap and refrigerate overnight
    Place in covered roasting pan (DO) with wine and oil
    Cook at 375 for 2 - 2/12 hours until done.
    Let cool slightly
    Shred and serve, with horseradish
    Meat will be spicy

  • TjcoleyTjcoley Posts: 3,550
    I use a boneless butt - rolled and tied.  A lot moister than a loin.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • rtbarryrtbarry Posts: 33
    Good, that's what I was hoping.


    Tjcoley said:
    I use a boneless butt - rolled and tied.  A lot moister than a loin.

  • jtcBoyntonjtcBoynton Posts: 2,752
    I would go with a mojo marinade for Cuban style pulled pork or a Bavarian spice rub for a German pork roast.  Just lump, no extra smoke.  

    Bavarian rub would include brown mustard, rosemary, garlic, thyme, bay, and sage.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • lousubcaplousubcap Posts: 23,130
    Giving this a go since @SmokeyPitt-couldn't get the forum gods to let it pass...here's the link to the mojo pork recipe he mentioned: http://www.nakedwhiz.com/mojopork.htm Let's see if this works-
    And I have done this a few times-always a winner.
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Carolina QCarolina Q Posts: 14,714
    I want to try Cuban style as with La Caja China though I don't see how the egg would make it taste the same. No smoke with LCC.

    Lots of videos on utube.

    I like your style!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

  • rtbarryrtbarry Posts: 33
    Oh man, the German thing could be awesome.

    Bavarian rub would include brown mustard, rosemary, garlic, thyme, bay, and sage.
  • rtbarryrtbarry Posts: 33
    Update! Did the Italian style approach and it worked out great.

    image

    image
  • brunswick stew with the pork! easy and really delicious. It also makes plenty of leftovers 
    Beaufort, SC
  • theyolksonyoutheyolksonyou Posts: 18,077
    brunswick stew with the pork! easy and really delicious. It also makes plenty of leftovers 

    or taquitos, or enchiladas, or egg rolls, or street tacos, or more sammies..... Left over pulled pork is awesome and it freezes well.
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • Ragtop99Ragtop99 Posts: 1,570
    There a number of recipes for Bo Ssam.  


    Here's one from the NYT.  Just ignore the oven part and use the egg in its place.


    Cooking on an XL and Medium in Bethesda, MD.
  • 500500 Posts: 3,143
    (Pandemic Thread Rehash): I'm rehashing this thread, because I'm in the same mood as the OP.  I bought two Boston Butts on sale.  Froze one for traditional BBQ at a later date.  Want to change it up for this one I plan on smoking this Saturday.  I've went down many interweb rabbit holes, looking at videos and recipes for Puerto Rican and Dominican-style Pernil, Mexican-style Cochinita Pibil, and Italian-style Porchetta.  I know that since this is Boston Butt, and not a Picnic Roast or a pork loin wrapped with a pork belly, that it won't be truly authentic, but I'm playing with the hand I'm dealt.  Haven't decided yet, so I'm open to suggestions with recipes and techniques.  Thanks.  
    I like my butt rubbed and my pork pulled.
    Member since 2009
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 21,452
    edited December 2020
    all those are awesome. I really enjoyed the Bo Saam I did from the Momofuku cookbook. The sauces were just killer. Probably not doing much to narrow down your list but this one deserves consideration as well.

    edit to add a link:


    looks like several other people tried it and liked it too. Simple cook but stellar results. Those sauces tho...


    Keepin' It Weird in The ATX
  • danv23danv23 Posts: 898
    I like your ideas so far.  Another one to consider is mojo pork.  There are a few recipes out there.  If you google Naked whiz mojo pork you will find one.  I posted the link but I got the "your comment must be approved" message.  If you haven't been to the naked whiz side it is great...and safe for work :)
    I inject mine with Goya Mojo marinade. It's fantastic!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • saluki2007saluki2007 Posts: 5,395
    I did the recipe centex shared and it was killer. Highly recommend that. Another idea is doing a Hawaiian style butt. I made a post several years ago of the one I did. I’ll see if I can find it. 
    Large and Small BGE
    Morton, IL

  • ColtsFanColtsFan Posts: 5,079
    edited December 2020
    Thanks for the reminder! I bookmarked the Bo Ssam thread and forgot all about it 
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • ColtsFan said:
    Thanks for the reminder! I bookmarked the Bo Saam thread and forgot all about it 
    You’ve got to do it.  It’s great, and the Bo Ssam sauce really complements the pork.
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • 500500 Posts: 3,143
    For the Bo Ssam recipe. Sounds killer. 

    I like my butt rubbed and my pork pulled.
    Member since 2009
  • 500500 Posts: 3,143
    And another way; Schweinebraten; a German Pork Roast. 
    I like my butt rubbed and my pork pulled.
    Member since 2009
  • TheophanTheophan Posts: 2,650
    I've done ribs a few times with a totally non-BBQ-style flavor and it was a really nice change -- this was the first time:  https://eggheadforum.com/discussion/1213792/tuscan-style-spare-ribs
  • fishlessmanfishlessman Posts: 27,031
    another version, lechon asado. heres wdan's recipe, ive done it several times and its good, the mojo sauce needs more lime added when serving and some red pepperflakes wouldnt hurt. for the marinade 20 cloves garlic atleast

    Pork, Butt, Lechon Asado, Mojo, WDAN, Cuban

    As I mentioned during the December holidays, I did a low 'n slow pork butt called Lechon Asado for New Years' Eve. Oh yeah, baby! If you are looking for yet another excuse to do L&S pork butt, but want it different than traditional Carolina pull, try this! My guests loved it and I actually liked it too (I'm my own worst critic).While this is a Cuban Christmas Eve roast-a-whole-pig thing, I approximated it by doing a 9.5 lb pork butt on the egg.


    INGREDIENTS:
    Marinade (do it for 24 hrs)
    12-15 Cloves as many as you're willing to mince) cloves garlic
    1 Tbs kosher salt
    2 tsp cumin (ground)
    2 tsp oregano (dried)
    1 1/2 cups fresh lime juice
    1/2 cup orange juice
    1 Tbs olive oil
    It would be best if you can do this in a food processor and get it to turn out like a thick salad dressing...I was lazy and just hand-blended it all in a bowl...but it seemed to work just fine.
    After 12- 24 hrs of marinating, egg the pig indirectly at a dome temp of 250-ish until meat internal temp is 200 -- just like you're doing a pull. My 9.5 lb butt needed a little over 20 hrs. I used some peach wood in the lump intead of doing my normal hic
    The meat had a decidedly different flavor than the normal fair and was further differentiated by the Mojo sauce:
    MOJO SAUCE
    1 cup olive oil
    12 cloves garlic (sliced thin)
    1 cup fresh lime juice
    1/3 cup orange juice
    2 tsp kosher salt
    2 tsp ground cumin
    1 tsp dried oregano
    ground black pepper to taste (~1 tsp)




    Procedure:
    1 Simmer all this in a sauce pan for about 20 minutes or so. Serve as a side dip for the pork.
    2 Embellishments:
    3 The meat is different than traditional pull, but not overwhelmingly so. The mojo does it right, but as someone mentioned when I first posted my intention of doing this cook, traditional Carolina vinegar sauce would be absolutely outstanding with this meat (refer to legendary Elder Ward documentation).
    4 If you're looking for a different kind of pull, try this! The Cuban thing was a smash hit at my Anglo house. Black beans and rice were a perfect complement, not to mention the music!



    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • 500500 Posts: 3,143
    All these ideas sound awesome.  
    I like my butt rubbed and my pork pulled.
    Member since 2009
  • @SonVolt - that looks incredible.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • HeavyGHeavyG Posts: 7,685
    @SonVolt - that looks incredible.  

    Caused me to fill my drool bucket... twice.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik
    "...For while we have our eyes on the future
    history has its eyes on us..." Amanda Gorman

    Camped out in the (757/948/804)




  • TeefusTeefus Posts: 1,021
    Penzeys Bavarian seasoning: ground mustard, rosemary, garlic, thyme, bay leaf, and sage. Add your own salt to taste. It’s a great rustic seasoning for pork that plays nice with smoke and creates a savory bark. We’ve used it a lot. It’s excellent on butts, loin roasts, and ribs. When you just need something different. 
    Michiana, South of the border.
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