2013-08-31 - Labor Day Weekend Candied Cherry Pork Butt

Discussion in 'Pork' started by piaconis, Aug 31, 2013.

  1. piaconis

    piaconis Smoking Fanatic OTBS Member

    Greetings all!

    It's been a somewhat mild smoking season for me.  Things got busy at work and in the rest of life, so I haven't been on the smoker as much.  However, the Mrs. has quit her job at the local foodbank and gone to work for...wait on it...THE LOCAL BUTCHER!!!  Yep, my wife now works at Duma Meats in Mogadore.  What better way to support a smoking habit than with an employee discount!  [​IMG]

    So, at the wife's request, we're doing a pork butt for some good old pulled pork.  However, this time, she had a special request.  She wanted it to taste "candied".  Looks like we're going to go the good old injection and glaze route.  I'm planning to inject with a Dr. Pepper Cherry and Maraschino syrup mixture, smoke it to 165, foil it with the mixture in a pan to around 190, unwrap and baste (to develop the glaze) the rest of the way to 200.  Should make a nice caramelized bark.

    Also, if I get time, going to do some beans on the side.

    Heeeeeeeeere we go!

    Our special guests for today's meal

    Seven pound butt, injected and rubbed

    It's on!

    Close up

    TBS (well, a little thicker than I would want, but it settled out after a few minutes)

    Stay tuned!
  2. tonybel

    tonybel Smoking Fanatic

    Looking good so far...
  3. webowabo

    webowabo Master of the Pit

    Man.. wish I had a girl.. for one... and two... that worked at a butcher!..... soo jealous right now...

    Oh yeah.. food..
    IM GAME! cant wait for some more QV!
  4. piaconis

    piaconis Smoking Fanatic OTBS Member

    Here's another peek at it...

    About 3-ish hours in.  Nice color developing

  5. piaconis

    piaconis Smoking Fanatic OTBS Member

    More updates:

    Hit the 165 IT mark at about T +8:00 in.  at that point, it was ready for phase 2.

    A look at 165 IT, prior to foiling

    Poured the rest of the Dr. Pepper Cherry / Maraschino syrup mixture over the butt in a pan, and covered it in foil

    Returned the pan to the smoker.

  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    looks great.................[​IMG]
  7. piaconis

    piaconis Smoking Fanatic OTBS Member

    And now, for the beans.  I am shooting from the hip here, combining some recipes on here with some of my own ideas.  Dutch's baked bean recipe is kinda at the core of it, and then it goes from there.

    We start with slab bacon.  Yes!!!

    Diced and caramelized

    Removed the bacon. Then I diced 1/2 Vidalia onion, 2 jalapenos, and 1/2 green bell pepper and sweat them in the grease

    Combined 1 can (28oz) Bush's Original baked beans, the bacon, the veggies, about 1-1/2 cup Dr. Pepper Cherry, a splash of Maraschino cherry syrup, 1 small can tomato paste, and 2 heaping TBSP of Miller's Hot Pepper Mustard (from Miller farms here locally) in a pan.

    Parked it next to the butt tray (that sounds funny)

    Came back and added 1 can of kidney beans that I found in the pantry (drained).

    I'm going to have to adjust this as it cooks to dial in the flavor profile.  I'll keep you posted.
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Update, Piaconis??  Don't leave us hangin' Brother!  How'd it turn out?

  9. piaconis

    piaconis Smoking Fanatic OTBS Member

    Sorry guys...guess the tasty results distracted me...

    Now that's the stuff

    And pulled

    On the sandwich

    Topped with a sauce that I made by adding the drippings (minus the fat), fortifying with a bit more Dr Pepper and cherry syrup, reducing, and thickening the sauce with ketchup.

    The beans were tasty...and UBER HOT!  Those jalapenos really kicked it into high gear.

    Overall, flavor was good, but the injection did get a little lost.  I am going to try reducing it next time and chilling it.  The concentrated flavor would go further.  Also, I'm getting a better meat injector to help distribute it.

    Thanks for checking it out!
  10. piaconis

    piaconis Smoking Fanatic OTBS Member

    Oh, and on a final note, here's what happens with you combine the leftover beans and pork, a can of tomato sauce, a can of Rotel, diced fresh green pepper, a half onion, some spices, and a can of Bush's chili beans with sauce in the crock pot...pulled pork chili.

    Last edited: Sep 4, 2013

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