SPACY BUTT RECIPES

Steps:

• Cut the pork butt into 2 cm thin large pieces and marinate the pork with all of the seasonings. Set aside overnight.
• Drain to remove the extra sauce on the surface. Mix all of the sprinkling spice together in a small bowl.
• Heat oil in a cast iron or a regular pan until really hot, and then fry the pork butt over high fire for 1 minute on both sides until well caramelized. And then slow down the fire and fry the pork slices for another 3-4 minutes until you can insert a chop stick in easily. Turn over twice during the process. Sprinkle half of the spices evenly on both sides..
• Cut the pork butt into small cubes and mix with spices. I recommend add some mint leaves, which can add a small faint flavor and work as a decoration.

Steps:

• Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
• Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
• Combine pickle juice and olive oil in a small bowl.
• Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
• Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.