Pork Butt with Joe Mama' " THE RUB"
Smoked Pork Butt Just off the smoker
Cutting of the Pork Butt
Shredded Pork Butt and seasoned with "ALL" and "Prime" Seasons
The science behind slow roasting is 80% time and patience.
If you have that you are “Golden!”
Our products will take care of the amazing flavors. Enjoy the experience and have fun!!
Start with a trimmed Pork Butt (bone in or boneless pork shoulder/pork shoulder butt), and rub with Joe Mama’ “THE RUB”, 1-2 tablespoons per pound.
Season all sides- top, bottom and ends. Season just in time or up to 2 days in advance.
Smoke your magic!
Or, pop it in the oven, about 50-60 minutes per pound at 225-250 degrees. Cook until between 180-210 degrees or tender and meat can shred apart. Doesn’t have to be exact unless your are competing- If you are having fun remember you are “Golden!”
Let rest for 20-30 with no heat. Shred apart and add the juice from the pan, and…..
Finish with 2 tablespoons Joe Mama’ Prime and 1 tablespoon “ALL” Seasons. Add additional seasons or salt and pepper to taste.
Enjoy with Joe Mama’ Texas BBQ Sauce for a warm southwestern flavor, or, Original for a sweet rich complex smoky flavor.
Dig in- It wont last long!!!
