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.
2 tablespoons paprika
2 teaspoons turmeric
1 tablespoon sea salt
1 teaspoon turbinate sugar
1 teaspoon fresh cracked pepper
1 teaspoon ground mustard
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:
disposable aluminum pan
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