Adam Perrylang''s Award Winning Competition Barbecue Pork Butt Recipe

Dingley Dell's Flying Visits

Dingley Dell's Flying Visits

Standard Supplier 9th October 2012

Adam Perrylang''s Award Winning Competition Barbecue Pork Butt Recipe

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Adam Perrylang''s Award Winning Competition Barbecue Pork Butt Recipe recipe below, as tried and tested by professional chefs - Why not give it a try? Recipe for Award Winning Barbecue Pork Butt.Author: Adam Perrylang of Daisy May'sTotal Time: 7hr 15 minPrep: 45 minInactive: 30 minCook: 6 hrYield: 12 ServingsLevel: Intermediate 

Ingredients

  • 1 (8-pound) pork butt
  • Brine:
  • 1 cup apple juice
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon granulated sugar
  • Garlicky Barbecue Marinade:
  • 1/2 cup onion, chopped
  • 1/4 cup water
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons plus 1 teaspoon garlic, coarsely chopped
  • 2 tablespoons low-sodium soy sauce
  • Dry Rub:
  • 1/2 cup dark brown sugar
  • 1/2 cup sweet paprika
  • 1/4 cup kosher salt
  • 1/4 cup chilli powder
  • 1/4 cup dry mustard
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons crab boil seasoning (recommended: Old Bay)
  • 1/2 teaspoon ground ginger
  • Cider Mop Spray:
  • 1 cup apple juice
  • 1 cup water
  • 1/4 cup cider vinegar
  • Barbecue Sauce:
  • 2 tablespoons canola oil
  • 1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
  • 1/2 cup sweet (Vidalia or Maui) onion, minced
  • 5 cloves of garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons freshly ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/2 cup dark brown sugar
  • 1/2 cup water
  • 1 cup tomato ketchup
  • 1/4 cup yellow mustard
  • 1/2 cup honey
  • 1/2 cup apricot preserves
  • 1/4 cup apple juice
  • Cider vinegar

Method

Directions
4 cups wood chips, soaked in water for 1 hour
Brine:
Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
Garlicky Marinade:
Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
Dry Rub:
Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
Mop Spray:
Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
Barbeque Sauce:
Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with dry rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
After 6 hours, spray the pork with cider mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
Cool and reserve for later use.
What to drink: American Lager Beer.

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