Carbuncle And Furuncle Of Buttock Recipes

SMOKED PORK BUTT WITH POTATOES AND CABBAGE

Steps:

• Gather the ingredients.
• Place smoked pork butt in a Dutch oven or stockpot. Add water to cover and add brown sugar. Cover pot and bring to a boil.
• Reduce heat and simmer, partially covered, for 2 hours. (A pork butt requires about 40 minutes per pound.)
• Halfway through the cooking process (after 1 hour), add the cabbage and peppercorns. Bring back to a boil, reduce the heat, and continue to simmer.
• About 30 minutes before the cooking time is up, add the whole potatoes. Return to a boil, reduce the heat, and continue to simmer, partially covered, until the potatoes and meat are tender.
• Transfer the meat to a cutting board and slice. Arrange on a platter with cabbage wedges and whole potatoes.

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Steps:

• Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
• Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
• Combine pickle juice and olive oil in a small bowl.
• Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
• Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.