Best 3 Championship Pork Butt Recipes
Prepare to be tantalized by the ultimate culinary experience with our Championship Pork Butt, a dish that will leave your taste buds in awe. Embark on a flavor journey with our three exceptional recipes, each offering a unique twist on this classic barbecue staple. Dive into the smoky and succulent goodness of our traditional BBQ Pork Butt, where a harmonious blend of spices and slow cooking create a fall-off-the-bone masterpiece. Indulge in the tantalizing flavors of our Sweet and Spicy Pork Butt, featuring a luscious glaze that adds a touch of heat and tang. For a truly unforgettable experience, try our Carolina Mustard Pork Butt, where a tangy mustard sauce takes center stage, creating a symphony of flavors that will have you coming back for more. Whichever recipe you choose, you're in for a pork-tastic treat that will make you the champion of any backyard barbecue.
Check out the recipes below so you can choose the best recipe for yourself!
AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE
Steps:
- Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
- Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
- After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
- Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
- Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
- Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
- Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
- Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.
CHRIS LILLY'S SIX-TIME WORLD CHAMPIONSHIP PORK SHOULDER
Steps:
- Inject pork shoulder evenly with injection solution. Apply a generous amount of rub onto meat. Pat so the rub will adhere. Place in a smoker and cook with indirect heat for 16 hours on 225°F. Serve with sauce on the side or paint shoulder with sauce the last 20 minutes of cooking. When done, the pork should pull off the bones easily. The internal temperature of the pork should reach 195°F.
EIGHT-TIME WORLD CHAMPIONSHIP PORK SHOULDER
The whole pork shoulder is exactly that, a hog's entire front haunch. The average shoulder weighs sixteen to twenty pounds and is the shape of a large shoe box. The shoulder is comprised of two different cuts: the "picnic," which is the lower portion and includes the leg bone, and the "butt," which is the top of the shoulder, including the blade bone. In the barbecue world, restaurant cooking is different from competition cooking. A restaurant customer expects to enjoy a full plate of barbecue and to enjoy the last bite as much as the first. Judges at competitions, on the other hand, usually taste only a bite or two for each entry they are served. If your meat doesn't grab the judges' taste buds and make them whimper with pleasure, the blue ribbon is history. In fact I once heard a master barbecue judge say, "You can't win with good eatin' barbecue." It is very difficult to walk the fine line between good eatin' and good scorin' 'Q, but this recipe does it. It takes the base flavors and cooking techniques that Big Bob Gibson always used in his restaurant and amplifies them for competition. We add a seasoning blend to enhance the flavor of the bark-the outside crust of the meat-and we use injection to increase the moisture in the pork and permeate the meat throughout with flavorings. We use the same vinegar-based sauce that Big Bob created in the early 1920s to finish the shoulder. These modifications resulted in six straight first place finishes at the Memphis in May World Championship Barbecue Cooking Contest in the pork shoulder category, an added victory at the Jack Daniel's World Championship Invitational Barbecue, and a first place at the largest barbecue contest in the world, the American Royal.
Yield serves 20 to 24
Number Of Ingredients 17
Steps:
- Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
- In a small bowl, combine the dry rub ingredients. Mix well and set aside. In a separate mixing bowl, combine all the injection ingredients and blend until the sugar dissolves. Using a meat syringe, inject the meat evenly at 1-inch intervals from the top side, using the entire amount of the injection solution. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
- When the heat reaches 225°F, place the pork shoulder, skin side down, on the void side of the grill and close the lid. Cook for 14 to 16 hours, adding charcoal as needed during the cooking process to keep the cooker temperature at 225°F. Two small wood chunks should be added every hour to increase the smoke flavor. When the meat has cooked for 13 hours, start basting the shoulder with the vinegar sop mop every hour. When done, the blade bone (the bone visible on the side of the shoulder) should release with a firm tug and the internal temperature of the meat should reach 195°F.
- Remove the pork to a cutting board and let it rest for 30 minutes. Wearing insulated rubber gloves, pull the pork from the bonesby hand. Pull off and discard all visible fat.
- Injection is optional, but when done right, it delivers flavor all through the meat right to the bone. Keep in mind that you don't want to overpower the natural flavor of the pork. For the best results, inject the solution evenly throughout the meat from the top side only; this will prevent the liquid from draining out during the cooking process.
- Indirect heat
- Pignut hickory
Tips:
- Choose a well-marbled pork butt for maximum flavor.
- Trim excess fat from the pork butt to prevent greasy pulled pork.
- Create a flavorful rub using a variety of spices and seasonings.
- Inject the pork butt with a mixture of apple juice, chicken broth, and seasonings for extra moisture and flavor.
- Cook the pork butt in a slow cooker on low heat for 8-10 hours, or until the internal temperature reaches 200°F (93°C).
- Let the pork butt rest for at least 30 minutes before shredding to allow the juices to redistribute.
- Serve the pulled pork with your favorite sides, such as coleslaw, baked beans, or potato salad.
Conclusion:
With patience and a few simple steps, you can create a delicious and tender pulled pork that will be the star of any gathering. Experiment with different rubs and injection mixtures to find your perfect flavor combination. Whether you're a seasoned pitmaster or a beginner in the kitchen, this championship pork butt recipe is sure to impress. So fire up your slow cooker and get ready to enjoy the mouthwatering taste of fall-off-the-bone pulled pork!
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