Christ on a Pork Butt

I love a good pork butt, cooked low’n’slow for a good 7 or 8 hours, I used some Smoking guns rub I was given by Steve Heyes a BBQ legend and founder/chief cook of the Royal Q Pit Crew, so I knew it was going to be good.

I smoked a pork butt (bone in pork shoulder) for 6 hours at 240 deg F in cherry and maple smoke, which had been rubbed generously with the rub until it reached 180 deg F, I then wrapped the pork in foil and poured in a cup of apple juice and sealed, I put this back onto the smoker until it was 200 deg F. I rested it for half an hour, at this point it was so juicy and falling apart, I pulled it and dosed with some homemade vinegar sauce, popped it in a roll, with some homemade slaw, and a good dose of The Ribman Holy Fcuk “Christ on a bike” chilli sauce, perfection served with an ice cold beer.

21 responses to this post.

  1. Posted by Big_Fat_Dan on June 14, 2012 at 9:13 pm

    Never get tired looking at the picture, not only does the food look good, the photography is ace, keep up the good work Marcus (p.s. just received my Christ On A Bike and keep a eye out for his new one, Holy Mother Of God)

    Reply

    • Thank you so much, I love that pic too. Really appreciate your comment mate. Lol, I’ve already got mine on order and will be picking it up at Grillstock! Addicted to the stuff.

      Reply

  2. Wow, thank you Suzy, I’m blown away that you enjoyed it so much to nominante me 🙂 You’ve made my day.
    Cheers
    Marcus

    Reply

  3. Great post (made me miss my American friends), good writing and lovely title. For this reason I spontaneously nominated this blog for the Observer Monthly Food Awards! I’m a bit sudden like that

    Reply

  4. You may be going to hell you realize? But, heck… you’ll be eating well LOL!!

    Reply

  5. This looks so good! Could just tuck in to one right now.

    Reply

  6. Posted by Simon Godfrey on May 28, 2012 at 10:37 am

    Am sure that tasted as good as it looks – I know it is an effort (in terms of learning how to do this & the time to cook), but this would convert most people to ‘proper’ BBQ. I usually use a tomato-based sauce – not yet tried a vinegar-based one. What recipe did you use for that as I’d be interested to try a different approach? Cheers, Simon

    Reply

    • Hi Simon, I made a vinegar sauce up with 200ml cider vinegar, 100ml tomato sauce, a good squeeze of frenchs mustard, some chilli flakes and a little brown sugar. Everyones tastes are different, but balance for yours, needs to be balanced flavours but still vinegary.
      Cheers
      Marcus

      Reply

      • Posted by Simon Godfrey on May 28, 2012 at 9:16 pm

        Just made up a small batch of this – wow! Going to have to cook some pork to go with it now…! ;-). Thanks for the recipe.

  7. A nicely cooked pork butt is a thing of beauty! And that is making me slobber!

    Reply

  8. Oh my. Here in Kentucky, folks think they hold the trademark on barbecue. I think you’ve proved them wrong.

    Reply

  9. The photo made my mouth water, the recipe got me thinking and the chilli sauce’s name made me giggle so much I had to explain to hubby! lol

    Reply

  10. Oh my word, Marcus – that’s cooked exquisitely well… I keep meaning to do some slow cooked pork – I will get round to it 😀

    Reply

  11. Excellent, are you sure you weren’t born in Tennessee?
    Great name for chilli sauce 😉

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

Devon based bathroom installations

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

Cornelius Veakins

Outdoor BBQ Chef

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

The Knight of the Round Table

Musings and recipes from my kitchen to yours

%d bloggers like this: