Best 4 Smoked Pork Butt Finishing Sauce Recipes
**Smoked Pork Butt Finishing Sauce: A Flavorful Journey for Your Taste Buds**
Indulge in a culinary adventure with our collection of smoked pork butt finishing sauce recipes, designed to elevate your barbecue experience to new heights. Whether you prefer a classic, tangy sauce, a sweet and smoky glaze, or a spicy and bold marinade, we have the perfect recipe to complement your succulent smoked pork butt. Discover the secrets to creating a mouthwatering finishing sauce that will leave your taste buds craving more. From traditional barbecue sauces to unique and innovative flavor combinations, our recipes offer a diverse range of options to suit every palate. Get ready to transform your smoked pork butt into a masterpiece with our expertly crafted finishing sauces.
SMOKED PORK BUTT WITH SWEET AND SMOKY BBQ SAUCE AND BRUSSELS SPROUTS WITH THAI CHILI VINAIGRETTE
Provided by Food Network
Categories main-dish
Time 10h15m
Yield 4 servings with leftover pork and sauce
Number Of Ingredients 35
Steps:
- For the smoked pork butt: Trim some of the fat off of the pork butt and expose about a quarter of the meat. Stir together the cayenne, 2 cups salt and 2 cups pepper and rub the pork butt all over with the spice mix. Let sit at room temperature, 1 hour.
- Meanwhile, prepare a smoker for cooking at 225 degrees F. Place the pork butt in the smoker and smoke, adding wood chunks as necessary and maintaining a temperature of 225 degrees F, until an instant-read thermometer inserted into the pork registers 165 degrees F, about 9 hours. Remove the pork and shred off the meat. (Yield: 10 to 12 servings)
- For the Brussels sprouts: Fill a large pot with canola oil and bring to 350 degrees F over medium-high heat. Line a baking sheet with paper towels. Fry a quarter of the Brussels sprouts until caramelized, 2 to 3 minutes, then transfer to the lined baking sheet for 30 seconds. Transfer to a stainless steel bowl and toss with a quarter of the Thai vinaigrette, a quarter of the cilantro and a quarter of the sesame seeds. Bring the oil back to 350 degrees F and repeat with the remaining ingredients in the same manner.
- Put the Brussels sprouts into a bowl and garnish with lime wedges and some toasted sesame seeds. Serve with some Smoked Pork Butt and Sweet and Smoky BBQ Sauce. Reserve the remaining
- In a large bowl combine the brown sugar, bourbon smoked paprika, cayenne pepper, garlic powder, onion powder, 12 tablespoons salt and 1 teaspoon black pepper. Whisk them together very well, making sure there are no lumps.
- In a separate bowl, combine the tomato sauce, ketchup, tomato paste, honey, molasses, Worcestershire sauce, cola, vinegar, browning and seasoning sauce and liquid smoke. Whisk together until well combined.
- Pour the wet ingredients into the dry spices and whisk vigorously until combined. Pass through a strainer to get any lumps out.
- Place the fish sauce, sugar, lime juice, vinegar, ginger, garlic, lime leaf and chiles in a blender and blend until smooth. Transfer to a stainless steel bowl and whisk in the lime zest and sambal oelek. Set aside.
PULLED PORK FINISHING SAUCE
This thin, vinegar-based finishing sauce, which differs from a BBQ sauce, is the secret ingredient to kick up my smoked pulled pork. After you've pulled your pork butt, drizzle over the meat and combine. The vinegar adds contrast to the smoky flavor and cuts through the fat in the meat. It also helps mellow out the darker, gamier-tasting parts of the butt. This makes enough for a 8 pound pork butt/shoulder.
Provided by France C
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
- Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1412.1 mg, Sugar 20.4 g
SMOKED BOSTON BUTT WITH CAROLINA VINEGAR SAUCE
My favorite kind of barbecued meat with my favorite kind of sauce! From Taste of the South magazine.
Provided by KathyP53
Categories Pork
Time 13h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Smoked Boston Butt:.
- Soak mesquite wood chips in water for at least 30 minutes.
- Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
- In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
- Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11-12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone. Serve with Carolina Vinegar Sauce or your favorite barbecue sauce.
- Carolina Vinegar Sauce.
- In a medium bowl, combine vinegar, brown sugar, red pepper, salt, black pepper, hot sauce, and smoked paprika. Cover, and refrigerate for up to five days.
Nutrition Facts : Calories 26.8, Fat 0.2, Sodium 2108.4, Carbohydrate 5.4, Fiber 0.5, Sugar 4.3, Protein 0.3
SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
Tips:
- Choose a high-quality pork butt with good marbling. This will ensure that the meat is tender and flavorful.
- Trim any excess fat from the pork butt. This will help the meat cook more evenly.
- Season the pork butt liberally with your favorite rub. This will help to create a flavorful crust on the meat.
- Smoke the pork butt at a low temperature (225-250 degrees Fahrenheit) for 8-12 hours, or until the internal temperature reaches 195 degrees Fahrenheit.
- Remove the pork butt from the smoker and let it rest for 30 minutes before shredding.
- Serve the pulled pork butt with your favorite sides, such as coleslaw, baked beans, and cornbread.
Conclusion:
Smoked pork butt is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and preparation, you can easily make this dish at home. By following the tips and instructions in this article, you can create a smoked pork butt that is tender, flavorful, and sure to impress your friends and family.
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