Lunatic Singe BBQ - Pork Butts

Smoked Pork Butt (pulled pork) Recipe #1

Ingredients:

Robusto Italian Dressing (strained – separate oil & Spices)
Dry rub of your choice

2 pork butts @7lbs ea.
1 cup apple juice

Yellow mustard
Brown sugar

Beer

Directions:
1) Trim excess fat, but leave the fat cap untouched!

2) Strain Robusto Italian dressing (place oil and spices in separate containers).

3) Mix Robusto dressing oil, 1 cup apple juice, & dry rub. Leave pork butts in Cryo-

wrap. Inject the pork butts with the mixture. Place in a bag / pan in case of leaks

and put in the refrigerator overnight.

4) Early the next morning remove pork butts from refrigerator. Mix equal parts

yellow mustard & beer and add spices from Robusto dressing. Cover pork butts

with a liberal amount of the mixture, apply dry rub and brown sugar.

5) Once the pork butts reach room temperature apply another layer of the rub of

your choice and some more brown sugar.

6) Place in a smoker at 225 F (spray pork butts with warm apple juice every hour).

7) When the pork butts reach an internal temperature of 180 F, remove from smoker,

place them in foil pans, add 2 cups apple juice to each pan and cover with foil.

Place back in smoker at 225 F.

8) When the pork butts reach an internal temperature of 200 F, remove from smoker

and let them stand covered with foil for 45 minutes.

9) Pull the pork, drain drippings to a bow, skim the fat from the top. Add to pork.

Smoked Pork Butt (pulled pork) Recipe #2 (By Diva Q)

Ingredients:
2 bone-in pork butts, 8 lbs (ea.)
2 cups Pork Rub

For Wrapping:
2 cups brown sugar
1 ½ cups ghee (clarified butter)
1 ½ cups apple juice
½ cup chipotle tabasco sauce
½ cup Pork Rub

For Spritzing:
2 cups apple juice

Instructions:
Pat your pork butts dry with paper towels, setting them in the center of a disposable aluminum pan each with the fat cap down. Position the pork butts so that none of the sides touch the walls of the pan. This allows heat and smoke to reach the bottom of the pork butt for maximum flavor and bark formation.

Start preheating your smoker to anywhere between 225–250°F.

Really nailing that delicious, crispy bark means applying three quick layers to the roast. First, generously spritz the pork butt with fruit juice — we recommend apple juice for its excellent acidity, which will help bring out your bark’s best. Follow this by coating the entire roast (including that thick fat cap on the bottom) with your chosen BBQ rub or seasoning blend. Finally, give the roast one last generous spritz of juice.

Set your uncovered pans in the center of your bottom cooking grid, then close the lid. Once it reaches an internal temperature of between 170–180°F, remove the butts from your smoker. While you coat and wrap your pork butts, ramp up the smoker’s temperature to 275°F for the second preheat.

Abundantly coat each pork butt with seasoning, chipotle hot sauce, ghee, brown sugar, and apple juice. Pat these nicely into your pork butts; once you’re satisfied, whisk together whatever loose ingredients wound up in the bottom of the pan.

Tent the pans with foil, ensuring the surfaces don’t rest against either pork butt. You’ll want to keep this space free over the pork butts to promote the best and largest amount of crunchy bark formation.

Return the pans to the center of the bottom cooking grid and close the lid again. This time, you’re waiting until the center of your pork butts reach an internal temperature of 204–208°F. This can certainly be a challenging wait, but we firmly guarantee that first bite will make every second of patience worth it.

Once the butts finally reach that temperature, turn off the grill and keep the lid closed. Let your butts rest for about an hour, but bear in mind that the internal temperature should remain above 140°F at all times. Otherwise, you encourage spoiled butts. And nobody wants spoiled butts.

The pans have done their job admirably. Move the pork butts to a second pan (or a cutting board, for functionality and presentation value) and begin by removing the bone. For a key indicator of spectacular BBQ taste mere minutes away, that bone should effortless pop out from the meat — nice and clean.

Really get your hands in that butt! Channel your inner Wolverine, pulling the pork apart by hand. As you make a small shredded mountain from the roasted butts, soak the pieces in your pan drippings to absorb even more of that succulent, mouthwatering flavor. Serve and enjoy!

Pork Butt Hot & Fast

Ingredients:
1 pork butt (@7 lbs)
Mustard or olive oil
1/4 cup rub/seasoning
2 cups apple juice
Injection of choice

Instructions:
Inject pork butt with injection of choice ( I use Butcher's Pork Injection mixed with apple juice or water), and & let rest in the fridge for awhile.

When ready to cook, preheat smoker to 300F using wood of choice. Pull pork butt from the fridge and dry well with paper towels before applying seasonings.

Spread mustard or neutral oil over all sides of pork butt, then apply rub on all sides. (I use Bad Byron's Butt Rub, Bearded Butcher Original Rub, McCormick Umami seasoning, and Nashville Hot Chicken Rub).

Put the pork in a foil pan and then place in smoker. Cook for 2 - 3 hours or until internal temp reaches 165F.

Pull from smoker and add 1 cup apple juice or liquid of your choice to the pan.

Cover top of pork with butcher paper and then wrap the pan with foil. Butcher or parchment paper protects from seasoning interacting with foil and causing off flavors.

Put back on smoker until internal meat temp reaches 205F.

Remove from smoker, cover with blanket, and let rest for 1 hour before pulling.

Smoked Pork Carnitas

Pork Ingredients
2 pork butts or shoulders
3 oranges, juiced
3 limes, juiced
1 TBs soy sauce
1 onion, thinly sliced

Rub Ingredients
2 TBs packed brown sugar
1 tsp chili powder
2 tsp ground cumin
1 tsp onion powder
2 tsp garlic powder
2 tsp salt
1 tsp black pepper

Instructions
Preheat smoker to 215°F, being

Squeeze the orange juice and lime juice into a large grill safe pan. Add the soy sauce and thinly sliced onions.

Mix the rub ingredients in a small bowl and rub over the pork shoulders.

Place the seasoned pork in the pan over the onions and juices.

Cook in smoker at 215°F for 3-4 hours, until an internal temperature of 165°F.

Carefully remove the pork from the smoker and place on a cutting board. Cut into large 2-3 inch pieces.

Return the chunks of pork to the pan with the onions and broth.

Cover the pan with tinfoil and return to the smoker. Turn the temperature up to 350°F and cook for about 2 hours until the meat reaches an internal temperature of 195°F.

Remove the tinfoil from the pan and rest pork for at least 30 minutes.

Shred the pork and reserve the cooking liquid. After the pan of juices has set, skim the fat off the top and remove any fat or gristly pieces.

Sautéing Carnitas
Drizzle some olive oil in a cast iron skillet. Heat the pan on your stovetop over medium-high heat or place it in your smoker and turn the temperature up to 400°F.

Place the smoked pulled pork along with a couple tablespoons of the reserved juices in the skillet. Cook until the bottom of the meat browns. Serve with tortillas.

Smoked Pork Loin

Ingredients:
4-5 pounds pork loin roast
3 TBs BBQ rub

Injection (optional):
1/2 cup apple juice
1/4 cup apple cider vinegar
3 TBs seasonings of choice
1 TBs Worcestershire sauce

Instructions:
Preheat smoker to 225°F.

Trim off any excess fat or silver skin.

If injecting, inject every inch in a checker board pattern across the entire pork loin.

If using a custom seasoning, combine all of the ingredients in a bowl and mix well. Apply a heavy coating of the rub to all sides of the pork loin.

Place the pork loin in the smoker and cook for 2 1/2 - 3 hours, until it reaches an internal temperature of 145°F.

Transfer the smoked pork loin to a cutting board, tent with aluminum foil, and let it rest for 20-30 minutes before slicing.