The trick is to smoke the meat and not make the meat smoke
JERK PORK BUTT
Date:May 30, 2016 Viewing: Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The jerk seasoning used: scallions, habanero chili pepper, onion and garlic, plus allspice, cinnamon, nutmeg, thyme, kosher salt, black pepper and vegetable oil.
The chili pepper, scallions, onion and garlic are prepped and are ready to be made into the jerk seasoning.
The ingredients are placed in the bowl of a food processor…
… and are mixed until they have a consistency of a fine paste.
Here is the six pound boneless Boston Butt (pork shoulder).
The pork shoulder was rubbed what the paste and was refrigerated for 5 hours. One mistake I may have made was leaving the paste on when it proved too difficult to scrape off easily after it came out of the fridge.
The pork butt is on the Big Green Egg which is been set up for indirect cooking and stabilized at 375 degrees. You can see 2 meat probes from my CyberQ Wi-Fi.
The meet is an internal temperature of 190 degrees and is ready to come in the kitchen for a 10 minute rest.
Though it was cooked at 375 degrees, the roast was still moist and tender.
The pork was cubed and served over a bed of rice pilaf. The Grilled Corn & Bean Salad is on the left.
The cubed pork over rice.
There was a second surprise besides the long cooking time for the pork. I really did not taste the jerk seasoning. I don't know if I left too much of it on so that what was they are burnt off on the grill…
… but this recipe is promising enough looking that I shall have to try it again. If I need to use a chisel I will get the paste off the surface of pork shoulder before grilling.
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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.
The Kamado Grill Cookbook: Cuban Pork Butt - (eBook)