Cajun Pork Butt


Pork butt is heavenly when the gentle smoke wraps itself around the juicy meat to produce some really fine eating.  Pulled pork sandwiches are fantastic!


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Cajun Pork Butt

Talk about fantastic!

The pork butt comes from the shoulder of the pig/hog.  It is one of the finest pieces of meat that you will ever place on your pit for slow smoked goodness.  Try this recipe for some good eating!

You will need a 6-7 pound boneless pork butt for this recipe

  • 4 cloves of garlic, cut into slices
  • 4 Tablespoons yellow mustard
  • 3 Tablespoons of your favorite cajun seasoning
  • 3 Tablespoons dark brown sugar
  • 2 Tablespoons red pepper flakes
  • 2 Tablespoons black pepper
  • 1 teaspoon salt

Trim any excess fat from the pork butt.  Keep in mind that most of the fat from the butt will "render" or melt and self-baste the meat, so don't remove too much.

Cut as many slits in the but (randomly placed) as you have slices of garlic.  Insert one slice into each slit in the meat.

In a bowl, mix the yellow mustard, Cajun seasoning, red pepper, brown sugar, black pepper and salt thoroughly.  Spread evenly over all surfaces of the pork butt.  You may cook now, or for better flavor, cover and let rest in the refrigerator overnight.

When you are ready to begin, fire up your pit to 250° with the heat on one side and then place the butt on the other side (i.e. not directly over the heat) and cook covered until the butt registers 190° in the center of the meat.

Occasionally place apple wood chips, or chunks, on the fire or a smoker box if cooking with gas, to product your wonderful smokey flavor.

Baste about once an hour with a 50-50 mix of apple juice and butter being careful not to rub off any of the seasonings..

When finished, remove from the smoker and allow to rest 20-30 minutes.  Pull the pork and serve either all by itself or as pulled pork sandwiches.




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