Yield: 8 servings
 |
| Smoked pork amazingness |
Mom: Pork butt
Kids: What did you
say?!?!?!
Mom: Pork butt
Kids: Mom said butt!!!!! Between giggles and snickers….ehwwww!
At least this is the conversation that happens with the
grasshaven team. Pork butt always gets
lots of snickers and giggles from the kids.
But the parents won’t be giggling
when this dish is plated and the first succulent bite is taken. With aromatics wafting from sage and garlic
to the reddish, orange color infused from paprika and turmeric, this dish is an
appeal for the senses creating a perceptible change in the outdoor dining
experience.
Now that the senses are engaged, let’s address the butt of the
jokes. First, the cut, though called the
butt, does not come from the rear end of the pig. It is actually a cut from the shoulder
officially know as the shoulder butt.
Somewhere along the way, pork shoulder butt was reduced to pork
butt. As a cut, slow cooking creates
tender, melt in your mouth meat. Cooking
the meat to a higher than normal internal temperature for pork yields meat so
amazing it will not be the butt of anyone’s jokes moving forward. Pair roasted sweet potatoes with brown butter
sauce and broccoli florets and even the biggest skeptic of pork butt will be transformed.
ingredients:
Rub
2 tablespoons paprika
2 teaspoons turmeric
1 tablespoon sea salt
1 teaspoon turbinate sugar
1 teaspoon fresh cracked pepper
1 teaspoon ground mustard
Stick
¼ cup old fashioned yellow mustard
¼ cup oil
¼ cup fresh chopped sage
1 tablespoon vinegar
4 big cloves garlic, minced
3-4
pounds pork butt
 |
| Rub and stick dressed for the fire |
at home preparation:
prep time 10 minutes · total time: 10 minutes
Mix spices for “rub” together.
Mix “stick” ingredients together.
Rub the pork with the stick (named because it helps the rub stick to the
pork). Once thoroughly covered, coat the
pork with the rub until the pork is again thoroughly covered. Place the coated pork, into a resealable bag
and place in the refrigerator until departure time.
campsite preparation and presentation:
total time: 3-4 hours
Start a low smoky, aromatic fire. Place the pork in an aluminum pan (or on
aluminum foil). Add 1-2 cups of water to
the pan and tent with additional aluminum foil.
Cook until a meat thermometer reads 180-205° Fahrenheit (82-96° Celsius). Slice
or pull apart and enjoy!
recommended campsite
gadgets and gear:
aluminum foil
disposable aluminum pan
meat
thermometer
cook’s notes:
Meat thermometers will say pork is done at 140-160° Fahrenheit (60-71°
Celsius) however, for tenderness, this cut of meat needs to be cooked longer
and slower.
180-185° F (82-85 ° Celsius) for sliced pork
190-205° F (87-96 ° Celsius) for pulled pork
Remember Better·Living·Is·Surprisingly·Simple™
in the outdoors.
Fireside Sage and
Garlic Smoked Pork · Enjoy
