Try this BBQ Pork Rub recipe, or contribute your own.
Suggest a better descriptionStrangely enuf, I bought my first Boston butt yesterday. The markets around here offer, almost exclusively, pork shoulder... and they have a good deal more fat than the butt. I think this market had the butts only for the holiday season, since they were sitting beside quail, pheasant ($15 each!), and a few other offerings one doesnt usually find in the markets around here. Anyway, its only 4.18 lbs (boneless) and I rubbed it as follows: This rub is similar to one posted by Scott (South Carolina) last May. I made 3-4 changes out of necessity (Mrs. Dash) and preference (brown sugar). Ill Q the butt for 5 hours at 225, providing hickory smoke for the first 4. Then it goes into foil and the cooler. Have no plans to baste, but Ill make a sauce outta the leftover rub (4-5 T), a few cups of apple cider vinegar and a cup of water. That will be boiled down slowly for 10 minutes. Would any of you soak the butt in some liquid (beer, Dr. Pepper, etc.) while foiled?
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 1 | ||
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Calories: 498 | ||
Calories from Fat: 68 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.4mg | 2 % | |
Potassium 1064.5mg | 28 % | |
Total Carbohydrate 113.5g | 33 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 99.8g | ||
Protein 8.6g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 498
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