Spicy seafood pulled pork?!?

Discussion in 'Pork' started by andrewv, Mar 21, 2016.

  1. andrewv

    andrewv Fire Starter

    So I gave this idea of trying something new with a pork butt. Here's what I'm thinking:

    Scoring the fat cap, using tobasco sauce as a binder for a Creole seasoning, then going slow and low with hickory/cherry chunks. Will be using my mini wsm.

    Thoughts? Will this be nasty? Really want to try something new. Any tips or comments are appreciated.
     
  2. It's worth a shot. I've done something similar with turkeys and gotten good results; my gut feeling is that it will work even better with pork butt. In fact, I believe I'll try it myself next time.
     
    Last edited: Mar 21, 2016
  3. andrewv

    andrewv Fire Starter

    Thanks Grillard for the response. I'm looking forward to a little bit of kick to it. thanks
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Creole Seasoning? That is the only way I have been doing my Butts and Ribs for 20 years! Absolutely delicious. Here is my Rub Recipe...JJ

    Cajun Rib Tickler

    1C Tubinado or Dried Brown Sugar*

    1/4C Paprika**

    2T Kosher Salt

    2T Garlic Powder

    2T Onion Powder

    2T Mustard Powder

    2T Chili Powder

    2tsp Black Pepper

    1-2tsp Cayenne

    2tsp Dry Oregano

    2tsp Dry Thyme

    2tsp Cry Celery Flakes

    1tsp Celery Seed

    Grind the Oregano, Thyme, Celery Flake and Seed. Mix all and store in air tight container, up to 3 months...

    Notes...* Leave out the Sugar for a Cajun Blackening Spice.  Spinkle a lot or a little, on whatever meat, dip in melted Butter or Olive oil and saute in a very hot pan until cooked to your desired IT.

                 ** If you wish you can use Smoked Paprika in the recipe. This will give a seasoning that will add some "Smokey flavor" to Grilled, Sauteed, Fried or Roasted meat, not just stuff you smoke.

    Mix and store in an air tight container...JJ
     
  5. andrewv

    andrewv Fire Starter

    Chef Jimmy, thanks for the recipe! I'm going to have to try it out.

    What are your thoughts on the tobasco sauce as a binder? Will it help add flavor/heat?
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Sure. You can add it on the meat. My Wife is not into heat so when eating Pulled Pork, a bottle of Hotter Texas Pete is on the table for me...JJ
     
  7. andrewv

    andrewv Fire Starter

    So I found s 5lb butt on sale and decided to go for it. I used my mini for this first time in a slow and low way. I've done a couple of spatchcocked chickens on there but this is the first time I was going to cook around 225-250. Once I got it dialed in, I could have left for a few hours, this thing is great! After about 5 hours I put in a handful of unlit briquettes, but this thing is incredibly efficient. I can't imagine how efficient it would be with a charcoal basket.

    Anywhere, here are some Q views.


    Because I was late starting this smoke (put the butt on around 5:30 pm) I finished around 12:30 am. I was getting tired so I pulled off the smoker at 200 IT. I normally go for 205. Was very surprised at how much that extra 5 degrees makes a difference. Had good flavor, not over powering at all, and some nice kick with the tobasco on the bark.

    Thanks for checking it out
     

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