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

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piaconis

Smoking Fanatic
Original poster
OTBS Member
Jun 9, 2012
500
22
Akron, OH
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! 
kewl.gif


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!
 
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!
 
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.
 
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!
 
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.

 
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