For Women who don’t Smoke ♨

Independence Day Countdown #3

Big Green Egg is a major appliance around our house. My husband and his buddies smoke everything from Pork butts,chicken,veggies, to our Thanksgiving Turkey and its wonderful.



When he lights the Egg and puts in the special flavored woods, my mouth immediately starts watering, saying yea!!! BBQ!!! The smell is wonderful. I know nothing about operating that Egg and I prefer to leave it that way, cause If I figure it out, I will be out there doing the smoking and that is one thing I DO NOT want to do. BUTTTT every now I then I wanna cook something like a Pork Butt without firing up the Smoker and still cook it myself.

So here is my version of a BBQ Pork Butt when I don’t feel like Smoking 🙂

Ingredients:

1 boneless pork shoulder (about 4 to 41/2 pounds)

4 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 1/2 cups light brown sugar

1/4 cup paprika

2 to 3 sprigs thyme, leaves only

4 cloves garlic

1/4 cup red wine vinegar

Scant 1 tablespoon cayenne (you can adjust this to your liking)

3 tablespoons extra-virgin olive oil

Coleslaw:

1 tablespoon whole-grain mustard

1 cup mayonnaise ( i use light)

1/4 cup sour cream (I use light)

1/2 lemon, juiced

2 tablespoons red wine vinegar

2 teaspoons sugar

1/2 head  cabbage finely sliced

1/2 head purple cabbage, finely sliced

2 green onions, chopped

2 carrots, sliced

Kosher salt and freshly ground black pepper

6  hamburger buns

Directions

Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture – this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.This rub is very thick and sticky so be prepared , I sat it in a plastic shopping bag when I slathered the rub on, than just tied the plastic bag up around the meat.

Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.

Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany).I let the meat cook about 3 hours 15 min. then I wrapped in foil and let it cook for about another 20 min. Let the meat rest on a cutting board for 10 minutes before slicing.

While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.

To serve, cut the  buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top.

I get my buns from Someplace Special in Lake Havasu cause they have good flavor and hold up well after all the plying on.

God Bless America! Happy 4th!

Ciao!

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