My girlfriend is leaving a week from today for a year long program for school, so we sent her off with a little party. She requested tropical as the theme.
I used Pepper Stout Beef (http://www.thewolfepit.com/2009/10/pepper-stout-beef.html) as the theoretical basis for this cook (smoke, then braise in liquid with added vegetables). Since PSB is hardly tropical, I went with pork butt and pineapple
***This made 2 pans of pork, 1 butt in each foil pan***
2 5lb bone in butts
1 can chunk pineapple in juice
1 can chunk pineapple in heavy syrup
1 can crushed pineapple in juice
1 bottle high quality cream soda
3 oz high quality aged rum
2 sweet onions, sliced
1 large red onion, sliced
Acquire pork butt, hit it heavy with salt and pepper, then a 50/50 mix of brown/white sugar
It sat overnight, it would probably be better to do the sugar right before going on the grill, but I had to start it at 3am to make lunch, and that was that
3am wake up, light the grill, on by 3:35am with some cherry wood chunks and Stubbs. My focus was off
Around 9am at about 160 internal
Into the foil pans, on top of onions (the one on the right has a couple sliced Fresno chiles but had to keep it mild for the crowd)
Split the cans of chunk pineapple (1 in juice, 1 in syrup) between the 2 pans, adding all juice and syrup. Pour 1 bottle each cream soda over the pork, add a couple ounces of rum to each pan
Split the can of crushed pineapple on top of the 2 butts
Wrap tightly with foil and put back on the kettle (I put one pan in the basement and one pan on the cooking grate), cook until fall apart tender (about 3 hours)
We served it over white rice with Hawaiian sweet rolls on the side. The guests brought several sides (pasta salad, salad, cheese plate, etc.,) but the pork was the hit. No plated pics
I always seem to forget that one lately.
Thanks for looking
I used Pepper Stout Beef (http://www.thewolfepit.com/2009/10/pepper-stout-beef.html) as the theoretical basis for this cook (smoke, then braise in liquid with added vegetables). Since PSB is hardly tropical, I went with pork butt and pineapple
***This made 2 pans of pork, 1 butt in each foil pan***
2 5lb bone in butts
1 can chunk pineapple in juice
1 can chunk pineapple in heavy syrup
1 can crushed pineapple in juice
1 bottle high quality cream soda
3 oz high quality aged rum
2 sweet onions, sliced
1 large red onion, sliced
Acquire pork butt, hit it heavy with salt and pepper, then a 50/50 mix of brown/white sugar
It sat overnight, it would probably be better to do the sugar right before going on the grill, but I had to start it at 3am to make lunch, and that was that
3am wake up, light the grill, on by 3:35am with some cherry wood chunks and Stubbs. My focus was off
Around 9am at about 160 internal
Into the foil pans, on top of onions (the one on the right has a couple sliced Fresno chiles but had to keep it mild for the crowd)
Split the cans of chunk pineapple (1 in juice, 1 in syrup) between the 2 pans, adding all juice and syrup. Pour 1 bottle each cream soda over the pork, add a couple ounces of rum to each pan
Split the can of crushed pineapple on top of the 2 butts
Wrap tightly with foil and put back on the kettle (I put one pan in the basement and one pan on the cooking grate), cook until fall apart tender (about 3 hours)
We served it over white rice with Hawaiian sweet rolls on the side. The guests brought several sides (pasta salad, salad, cheese plate, etc.,) but the pork was the hit. No plated pics
I always seem to forget that one lately.Thanks for looking
