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Pork Butt With Sweet Chili Injection
Pork Butt With Sweet Chili Injection
Rated 2.9 stars by 8 users
Category
Pork
Servings
6
Prep Time
35 minutes
Cook Time
300 minutes
Ingredients
1/4 cup
Butter, Melted
2 cups
Chicken Stock
1/2 cup
Chicken Stock (for Injection)
1 tbsp
Ginger Root, sliced thin
1/2
Lime, Juiced
1 tbsp
Olive Oil
5 lbs
Pork Butt, Bone-in
1
Red Onion, sliced
1/4 cup
Rice Vinegar
2 tbsp
Sweet Chili Sauce
1/2 tbsp
Sugar, Granulated
-
To Taste,
Blackened Sriracha Rub Seasoning
1/2 tbsp For injection
Pit Boss Blackened Sriracha Rub
Cast Iron Dutch Oven
Glass Measuring Cup
Meat Syringe
Paper Towel
Sheet Tray
Throw this pulled pork on a hoagie roll and top it with some sesame seeds to construct the perfect, mouth-watering Asian-inspired sandwich.
-
Pit Boss Fruitwood Blend Hardwood Pellets
The FDA recommends to cook pork to a minimum internal temperature of 145°F.
SPECIAL TOOLS
BIGGER. HOTTER. HEAVIER. TIP
Wood Pellet Reccomendation
NOTE
Directions
Place the pork butt on a sheet tray and pat dry with a paper towel.
Prepare the injection solution: Whisk together all ingredients in a glass measuring cup (1/2 cup Chicken Stock, 1/4 cup melted Butter, 1/4 cup Rice Wine Vinegar, 1/2 tbsp Blackened Sriracha Rub Seasoning, 1/2 Lime juice, 1/2 tbsp granulated Sugar).
Use a meat syringe to inject the solution into the pork butt, spacing every ½ inch.
Score the fat cap in a cross-hatch pattern, then rub sweet chili sauce on the outside of the pork butt, and season with Blackened Sriracha. Allow to sit at room temperature for 30 minutes.
Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
Once the fire is lit, preheat to 250° F. If using a gas or charcoal grill, set it up for low, indirect heat.
Place the pork shoulder on the grill grate and smoke for 2 hours.
Place a Dutch oven or deep cast iron skillet on the grill. Heat olive oil, then add sliced onion and ginger, and set pork butt on top. Pour in chicken stock, then cover with a tight lid or foil.
Increase temperature to 325° F, and braise for 3 hours, until pork is tender. Remove the pork from the Dutch oven, and set aside to rest on a sheet tray, or cutting board.
Pull pork, then serve warm with braising jus.
ENJOY!