Ingredients

1 (4-pound) pork butt
2 tablespoons liquid smoke
2 tablespoons coarse kosher or Hawaiian salt
1 banana leaf

Instructions

With a sharp knife, make several shallow long cuts along the roast. Brush the meat with liquid smoke and rub it all over with salt. Wrap the meat (like a birthday present) with the banana leaf and tie it securely with butcher’s twine. Cover the package with aluminum foil and refrigerate at least 4 hours or overnight. 

Prepare your smoker for 220° F. cooking. 

Place a water pan under the cooking grate and fill it with boiling water. Remove the foil and place the wrapped butt over the drip pan. Smoke the pork for 6 to 8 hours. Remove the leaves, shred the pork and serve.

Ray Lampe, aka “Dr. BBQ” is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of “Ask Dr. BBQ“

Here’s Ray’s version of a competition injection blend. This goes well in a slow cooked pork shoulder.

Ingredients

1 cup pineapple juice

1 cup apple juice

½ cup brown sugar

¼ cup salt

2 tablespoon Worcestershire sauce

2 tablespoons soy sauce

2 tablespoons hot sauce

1 tablespoon dry mustard

Instructions

Combine all the ingredients in a saucepan. Heat until they are all blended well. Refrigerate before using.

A Recipe From:

300 Big & Bold Barbecue & Grilling Recipes

by Karen Adler and Judith Fertig

This recipe and others can be found in the Book Excerpt: 300 Big & Bold Barbecue & Grilling Recipes.

Ingredients

Pineapple Tangerine Glaze

3 garlic cloves

1tsp minced gingerroot

2/3 cup freshly squeezed tangerine juice

1/3 cup crushed pineapple

1/3 cup soy sauce

1/4 tsp hot pepper flakes

6 thin-cut boneless pork steaks or chops (each about 1/2 inch thick

Instructions

Prepare the glaze: In a bowl, combine garlic, ginger, tangerine juice, pineapple, soy sauce and hot pepper flakes.

Place pork in a large sealable plastic bag and pour in half the glaze. Seal, toss to coat and refrigerate for at least 30 minutes or up to 2 hours. Cover and refrigerate the remaining glaze until ready to use.

Meanwhile, prepare a medium-hot indirect fire with a kiss of smoke in your grill.

Remove pork from marinade, discarding marinade. When you see the first wisp of smoke from the wood, place pork over the hot fire. Grill for 2 minutes per side. Move to the indirect side of the grill, overlapping steaks if necessary, and lid and grill for 30 to 45 minutes, occasionally basting with glaze and moving the steaks around on the grill for even more heat, until just a hint of pink remains inside.

Here’s a manageable size with all the same great ingredients as the big one.  The original was made of Italian sausage, which is always 100 percent pork.

Ingredients

• 2 pounds bulk Italian sausage, hot or mild
• 1 loaf of round bread, uncut and 8 to 10 inches wide
• Dr. BBQ’s Northern Barbecue Sauce, or your favorite BBQ sauce
• Hot sauce as needed (I used Dirty Dick’s Hot Sauce)
• 4 leaves Greenleaf lettuce
• 1 cup crumbled bleu cheese, Maytag preferred
• 1 cup cooked crumbled bacon
• 1/2 cup sliced yellow peppers from a jar
• 1 medium onion, sliced and grilled
• 1 tomato thinly sliced

Instructions

Prepare the cooker indirect at 300°F. Form the sausage into a big patty. You’ll need to make it bigger than the bread to account for a little shrinkage. It’s ok if it’s thick. Form the burger as tightly as you can.

Transfer it to the cooker. You’ll need to flip it one time and might need to rotate it so it cooks evenly. Cook the burger to an internal temp of 160°F. This should take about two hours. Split the loaf of bread and if it’s too high just cut a slab out of the middle. Place the bottom bun on a plate. Top with the lettuce leaves. Now move the burger on top of the lettuce. Brush lightly with barbecue sauce.

Add a shake or two of hot sauce and brush again. Top with cheese, bacon, peppers, onion and tomato. Add the top bun and cut into 8 wedges to serve.