I admit, I’m an egghead. Earlier this year I finally made room on the patio for one more grill- the grill of all grills- the Big Green Egg. My first “smoke” on her was a pork butt, also know as a Boston Butt. I’m a Carolina girl transplanted down to Florida, so of course my first smoke would be a pork butt. If there was a state meat, much like there is a state flower, I believe for NC it would be the pork butt.
I don’t even know why they even call it a pork butt as it comes from the shoulder area of the pig. This is a tough cut of meat that needs some serious low and slow to make it tender.
Your low and slow cook will last about 8 hours at 250 degrees. I used a mixture of peach/cherry wood for a fruity finish on the smoke.
A 6-8 lb pork butt will feed a crowd for some great pulled pork sandwiches. Or, put the pork on a tortilla paired with slaw for a pulled pork taco!! Paired with my cilantro lime coleslaw, a Mango Guava BBQ sauce and some sweet potato fries, and you have a meal that says “I’m sitting high on the hog!”
- One 6–8 lb pork butt (think 1 hour per pound to smoke)
- Your favorite BBQ rub, I used John Henrys East Texas Chipotle Cherry. Here’s a good rub recipe if you don’t have one: A chipotle brown sugar rub.
- 2 tbsp Olive Oil
- 1 cup mango nectar or apple juice- for injecting the meat to keep it moist and juicy
Prepare your grill to 250 degrees. Add wood chips of your choice to add smokiness.
Next, slice the fat layer on the top of the meat in a “cross hatch” direction so as to create cubes on top of the meat. (see picture). This is going to help get more rub “rubbed in” to the butt.
Next, inject the meat once liberally with the mango nectar or you can use apple juice or juice of your preference.
On the egg, place the pork butt (fat side up) on the grates with a piece of foil underneath to catch the juices. Make sure to also have the place setter in place as we are cooking indirect.
Baste with the BBQ sauce periodically as it is cooking. Smoke the meat for up to 8 hours or until the internal temp reaches 191 degrees. Then it is ready to be pulled. If you have the time, you can smoke longer at a lower temp- 225, but 250 worked fine for me. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.
After you pull the meat off, let it rest under foil for 10 minutes. Then you are ready to “pull it” with a fork. You will shred the pork with a fork and it will be perfect for a sandwich or tortilla for pork sliders or tacos. I made sliders paired with my chipotle cilantro coleslaw and sweet potato fries.
Mango and Guava are 2 of my favorite tropical fruits I find down here in South Florida. This recipe is easy to make and accessible to anyone as it only uses mango nectar and guava jam that is easy to find at most grocery stores. It will give you a fruity hot finish to your sliders and a non-traditional spin on bbq sauce.
- 1 cup mango nectar
- 1/4 cup guava preserves
- 3 tablespoons lime juice
- t tablespoon lime zest
- 3 tablespoons honey
- 1 jalapeno pepper, finely chopped with seeds
- 2 teaspoons minced fresh ginger
Combine all ingredients in sauce pan and let simmer for 20 minutes. Serve with you sliders. Pair the sliders with my infamous, quite addictive chipotle cilantro coleslaw.
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