Pork Butt, but not Barbecue flavored

GatorNick99

Greetings Eggers.  I am doing a pork butt this Sunday on my egg.  I've done them many times with success  I always have done them smoked with Chris Lilly's injection and my BBQ rub, so the taste, if you will, is always BBQ.

Sooo... anyone have any suggestions for an alternative to a BBQ'd pork butt?  Anyone every tried to use jerk seasoning or Greek or Indian?  Just making styles up here.  Catch my drift?  I appreciate the comments and advice. 

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
Give this a look "lechon asado."  Cuban roast pork-many website options out there.  

GATraveller

http://www.foodnetwork.com/recipes/bobby-flay/mojo-marinated-pork-recipe-2095609

HellrodKC

https://youtu.be/hXYoduN0kWs

CincyTiki

How about Asian?
http://www.smokingmeatforums.com/index.php?threads/asian-inspired-pulled-pork-butt.102019/

texaswig

Been wanting to do this for awhile.

https://youtu.be/a8kDMWIV71E

Teefus

I did. I used a nice rub of crushed brown mustard seed, rosemary, garlic, thyme, bay leaf and sage overnight. In the morning I hit it with a generous helping of Kosher salt and plugged a bunch of Garlic cloves in holes I stabbed in the top of the fat side. It was awesome, with a decidedly Bavarian flavor profile.

Original Thread Here

HeavyG

Kalua pork!

SmokeyPitt

Mojo has already been mentioned a couple of times, but here is one more recipe I had bookmarked. 

http://eggheadforum.com/discussion/1181812/mojo-smoked-pork-carnitas-tacos/p1

GatorNick99

Thanks for all the great responses so far.  I am going with Lechon Asado.  I am taking a bit from here and a bit from there as far as recipe.  Will post results!

Foghorn

In the future, if you want to go another direction just rub it with Dizzy Pig's Jamaican Firewalk.  Numerous people told me it was the best BBQ'd meat they had ever tasted.

Killit_and_Grillit

texaswig said:

Been wanting to do this for awhile.

https://youtu.be/a8kDMWIV71E

Oh this is happening. 

jtcBoynton

Just use any spice profile from any roast pork recipe.  Mojo is a favorite around here.  I also like German roast pork flavoring (crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage).  

Eggcelsior

If you don't want to deal with finding sour orange juice(naranja agria)/replicating it(with oranges and lime juice), you can make the puerto rican "version" called perníl. Essentially salt, pepper, garlic, oregano, garlic, garlic, garlic, and a little garlic. You can add some cumin too. A bit of vinegar for brightness. If you can find skin-on, you can get cueritos. I typically get a picnic roast to allow for that. Not much better than crispy pork skin.

caliking

I did this with a rack of pork, but no reason why you can't do it with it a butt.

http://eggheadforum.com/discussion/1174557/el-diablo-rack-of-pork/p1

Thatgrimguy

Have you ever just salted a pork butt and cooked it? No injection, no actual rub. Just smoke and salt?  I think everyone should do at least one bare butt in there bbq life. Gives you a better baseline.

johnnyp

Kalua Pork.  

https://www.youtube.com/watch?v=F-vo2xPtrXo

saluki2007

I did this one last year.  Great flavor.
http://eggheadforum.com/discussion/1201700/hawaiian-pulled-pork

jdkeithbge

Here's my poor man's carnitas approach, and it has become one of my wife's favorites. http://eggheadforum.com/discussion/1203602/carnitas

Focker

Eggcelsior said:

If you don't want to deal with finding sour orange juice(naranja agria)/replicating it(with oranges and lime juice), you can make the puerto rican "version" called perníl. Essentially salt, pepper, garlic, oregano, garlic, garlic, garlic, and a little garlic. You can add some cumin too. A bit of vinegar for brightness. If you can find skin-on, you can get cueritos. I typically get a picnic roast to allow for that. Not much better than crispy pork skin.

Yes, a good sub/riff I learned from Rick B if you can't find Naranja Agria aka Seville oranges(fortunate I can), is 2 parts freshly squeezed lime juice to one part freshly squeezed OJ.  Mexican oregano, cumin, roasted garlic, achiote, toasted granulated ernyin, chipotle in adobo, I rarely do the traditional American bbq pork at home now.  

The ernyin tossed directly into the egg's glowing lump is another Rick B HOF Pro-tip. 

Although pickled ernyins, radish, pair well in both flavor and texture...pineapple too.

On a fresh corn tortilla platform, Cochinita Pibil, Al Pastor, are in a league of their own compared to bbq sauce, slaw, and a bun.  

Pollo al Oregano is another brilliant example of this beautiful combination.  Rick ripped this 500 indirect with the platesetter basting prn on his XL....fuego.
http://www.rickbayless.com/recipe/pollo-al-oregano/

Poc chuc, another. Lol

rekameohs

Thatgrimguy said:

Have you ever just salted a pork butt and cooked it? No injection, no actual rub. Just smoke and salt?  I think everyone should do at least one bare butt in there bbq life. Gives you a better baseline.

That is what I usually do, with the exception of adding pepper.  I rub with mustard, then add Salt and Pepper.  I do a Turbo Butt and they come out wonderful.  I prefer the NC Vinegar sauce, but the pork is also good for others that want "the other stuff".

chipman

http://www.nakedwhiz.com/mojopork.htm

GatorNick99

Thank all of you for your input.  I went with a pulled Lechon Asado.   My Puerto Rican friend heard I was making it was literally invited herself over. Everyone was pretty happy with the results.  Also made some yucca con Mojo, Cuban black beans, and rice. Food coma. Here are a couple bad photos. The one on the grill is when I was almost to 160.  I then wrapped it for a few more hours.  Rested it about an hour and then pulled it.

GatorNick99

Got my photos out of order.  The last photo was when I unwrapped, right before the pulling.