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Pork Butt, but not Barbecue flavored

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. 

Comments

  • GATravellerGATraveller Posts: 5,428

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • HellrodKCHellrodKC Posts: 147
  • CincyTikiCincyTiki Posts: 320
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
  • texaswigtexaswig Posts: 2,226
    Been wanting to do this for awhile.


    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • TeefusTeefus Posts: 605
    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


    Michiana, South of the border.
  • HeavyGHeavyG Posts: 4,942
    Kalua pork!
    Camped out in the (757/804)
  • SmokeyPittSmokeyPitt Posts: 9,860
    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


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

  • 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!
  • FoghornFoghorn Posts: 6,492
    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.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • texaswig said:
    Been wanting to do this for awhile.


    Oh this is happening. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • jtcBoyntonjtcBoynton Posts: 2,110
    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).  
    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.
     
  • EggcelsiorEggcelsior Posts: 14,013
    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.
  • calikingcaliking Posts: 11,125
    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


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ThatgrimguyThatgrimguy Posts: 3,830
    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.
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • johnnypjohnnyp Posts: 2,909

    Kalua Pork.  

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • saluki2007saluki2007 Posts: 3,794
    I did this one last year.  Great flavor.
    http://eggheadforum.com/discussion/1201700/hawaiian-pulled-pork
    Large and Small BGE
    Morton, IL

  • Here's my poor man's carnitas approach, and it has become one of my wife's favorites. http://eggheadforum.com/discussion/1203602/carnitas
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
  • FockerFocker Posts: 8,287
    edited October 2017
    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
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • 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".


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