The trick is to smoke the meat and not make the meat smoke

CUBAN PORK BUTT

  Date: January 16, 2016
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This recipe from The Kamado Grill Cookbook appealed to me for several reasons. First of all it used a citrus based marinade which was reserved, build and used for a basting liquid. Secondly this was a bone-in pork shoulder, which I had not made before. Lastly this roast was cooked to 190 and was sliced and not pulled. This was a great recipe, but it took considerably longer than the recipe stated. This 7 pound roast was said to take 6 hours and I knew this was way too short. I started it with an extra 1 1/2 hours in my time line for a total of 7 1/2 hours. But there is a saying that low and slow BBQ “…is done when it is done”. In this case mine was done in 9 hours total. It was worth the wait as all of my guests and I agreed. The roast had a great smokey and citrusy flavor and was extremely tender and moist. It is rare you get pork that is this moist.
Related Photo Entries:
Recipe Source:
Alt image
The Kamado Grill Cookbook
The Kamado Grill Cookbook:
Cuban Pork Butt - (eBook)
Grill:
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Big Green Egg

Smoked:

Using the Big Green Egg Kamado Cooker
Gear:
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid x2 (Level 4.5)
  • CGS-13" s/s Drip Pan
  • BGE S-S Grill Grid (Level 6)
  • BBG-Cyber Q WiFi Pit Controller
  • CyberCook app for CyberQ
  • Ranch-T Lump Charcoal
  • Apple Chips