Traditional low-and-slow smoked pork butt gets an Asian twist thanks to a flavorful dry rub seasoning!
When preparing pork butt on the smoker or grill, the key to perfection (aside from creating just the right blend of spices and smoke) is hitting just the right internal temperature (190 degrees for this recipe) as it will tend to be tough (i.e. no pulled pork for you!) when underdone and can be mushy when overdone. As with all Grillocracy recipes, we recommend investing in a quality instant-read thermometer such as the colorful ThermoPop digital pocket thermometer with rotating display.
For a limited time, Thermoworks is offering this popular thermometer for only $20.30 for one ThermoPop (versus the usual price of $29.00) or $17.40 for two or more! Simply click here to get in on the deal before firing up this awesome Asian pork butt!
SMOKED ASIAN SPICED PORK BUTT
1 bone-in pork butt (approximately 6-8lbs.)
Asian dry rub seasoning (recipe follows)
2 tbsp. soy sauce
Preheat smoker to 225-250 degrees, adding 4-5 chunks of your favorite smoking wood to the charcoal. Trim excess fat from the pork butt. Rub the outside of the pork butt with soy sauce then completely coat the butt with Asian dry rub seasoning. Place the seasoned pork butt on the smoker, cover, and allow it to cook for approximately 1hour and 15 minutes per lb. until it reaches and internal temperature of 190 degrees (we recommend using a super-fast thermometer such as the colorful ThermoPop pocket thermometer with rotating display) or the shoulder blade bone pulls away cleanly from the meat. Remove pork butt from the smoker and allow it to rest for 10-15 minutes before pulling or chopping.
Asian Dry Rub
1 tsp. cinnamon
½ tsp. cloves
1 tsp. ground ginger
2 whole star anise
2 tsp. black peppercorns
1 tbsp. paprika
1 tsp. dried lemongrass
2 tbs. brown sugar
2 tbsp. Kosher salt
Combine all ingredients in a spice grinder and pulse until fine and coarse. Set aside until ready to use.