Tag Archives: Smoked Pork Butt

Fire Up Your Grill!

Here, in the United States, Memorial Day has become synonymous with bar-b-ques, swimming pools, and the unofficial start of summer! This week’s Your Resident Gourmet Newsletter is jumping into the swing of things with two delicious Memorial Day recipes-Smoked Pork Butt and Hot & Cold Coleslaw.
So Fire Up That Grill and enjoy the first unofficial day of summer!

Chef Jennifer  


Fire Up That Grill!


 Smoked  Pork Butt

Recipe by Chef Jennifer Booker

Yields: 8 servings


1 8-10 pound bone-in Boston Butt

4 teaspoons kosher salt

4 teaspoons garlic powder
4 teaspoons onion powder
4 tablespoons paprika
2 teaspoons cumin
1 tablespoon black pepper

1 teaspoon cayenne pepper

½ cup dark brown sugar

1 cup spicy brown mustard

2 cups apple juice

½ cup olive oil


One day before you smoke your pork butt:

Combine the salt, garlic powder, onion powder, paprika, cumin, pepper, cayenne, and sugar and set aside.

Apply a thin coat of mustard to the butt and generously rub the pork butt with the spice rub. Wrap with plastic wrap and refrigerate overnight- to allow the spices to penetrate the meat.

The day you smoke your pork butt:


Heat your BBQ to 225*F and add soaked wood chips-

I prefer Hickory chips but Applewood, and Mesquite work great too.  

Combine the apple juice and olive oil and set aside.

Place rubbed pork butt on your grill over direct heat. Cooking time ranges 60-90 minutes for every pound the pork butt weighs.

Turn and mop your pork butt with the apple juice and olive oil combination every two hours, to ensure even cooking and to keep it moist.

Your Smoked Boston Pork Butt is done when it has an

internal temperature of 165*F.

Remove from heat and loosely cover with aluminum foil and allow the pork butt to sit for at least an hour before serving.

Serve with Hot and Cold Coleslaw.


Hot and Cold Coleslaw

Recipe by Chef Jennifer Booker

Yields: 8 servings


1 small head green cabbage, shredded

1 medium carrots, shredded

1 small yellow onion, shredded

¼ cup cilantro, chopped

1 teaspoon jalapeno, minced

1 cup mayonnaise

1/3 cup sugar

1/4 cup cider vinegar

Salt and Pepper to taste


In a large bowl, combine the mayonnaise, sugar and vinegar.

Add the shredded cabbage, carrots, and onion, cilantro and jalapeno.

Mix well.

Serve chilled with Smoked Pork Butt.