This past weekend, I smoked a super savory pork butt on the Big Green Egg. I usually go sweet with my pork butts, and I usually pull them, but I thought I’d try something a little different.
I started with this beautiful 7 pound bone in Boston Butt.
These are the ingredients for the marinade: garlic, onion, rosemary, olive oil, lemon juice, apple cider vinegar and Worcestershire Sauce.
I haven’t unpacked my food processor yet after the big move, so I had to do things the old fashioned way, with a little elbow grease. First, the rosemary gets pulverized.
next goes the garlic
then the onion
Finally, in go the liquid ingredients and everything gets poured over the butt.
I give the butt a real good massage (one of my specialties) and put it in the fridge to get happy for a few hours.
A good dose of salt and pepper and onto The Big Green Egg, running hot, right around 300 degrees.
The bone slides out clean as a whistle.
Sliced with a super sharp knife to expose a beautiful smoke ring and moist and tender pork.
I served it up with some red beans simmered with garlic, onions and jalapenos and a cornbread chaser. Enjoy!