May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barbecue. Recently we did BBQ a big crowd, and we had a blast doing it!
We cooked 7- to 10-lb. Boston pork butts traditionally for about ten hours on a Good-One® smoker until they reached an internal temperature of 180°F. Then they were quick-chilled on the bone and refrigerated. (Check out The Good-Ones website for some awesome smokers.) You can also add versatility to your CVap oven with the Winston Smoker Box.
The morning of the event, we rethermalized the butts in a CVap® at 200 + 100 for one hour, then pulled the pork and placed it in hotel pans. We tossed in our favorite sauce and held the pork in a CVap for three hours during service at 150 + 5.
The neat thing is that we cooked baked beans and scalloped potatoes at the same time, in the same CVap we were using to reheat the butts. So on the day of the party, we had an entire BBQ feast ready to serve in an hour and were able to keep everything fresh and hot for three more hours without babysitting anything. Best part (besides how good it tasted)? The cooks got to enjoy the party instead of slaving over the food!
About the Author
A seasoned foodservice industry pro like Chef Barry Yates can teach us all a thing or two about what it takes to succeed in this business! He has worked with scores of trail blazers through his career and has owned/operated his fair share of restaurants. He joined Winston Industries more than two decades ago in a Culinary Research & Development capacity and has been with us ever since. Chef Barry is part culinary guru, part food scientist, part blogger, part pig farmer, part biker, and full-time fanatic about all things foodservice!
Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. Boston butt is the most common cut used for pulled pork. Source: Wikipedia.org
Okay… I will admit I never used to be much of a pork fan, but before you gasp in horror, let me explain! When I was growing up, we were served pork chops that were thrown on a dry frying pan for probably twenty-five minutes per side, and I honestly think shoe leather would have been easier to eat. It’s one food memory I simply cannot forget.
That was then. Now I have Controlled Vapor Technology and CVap on my side, and I’ll never have to eat a dried-out, chewy piece of pork again.
So let’s get down to CVap business! I wanted to create a tender, moist, sweet piece of pork that I could shred for quesadillas.
In this case, I made a small roast to feed a few people. If you are feeding the masses, simply increase portion sizes and start with a larger roast. I used pre-packaged ingredients for convenience, but you can experiment with your own flavor combinations. I have two hungry boys at home (one of whom eats so fast I wonder if he can taste his food!) and they both loved this recipe.
- Pork Butt Roast (approximately 3 – 3.5 lbs.)
- 1 Old El Paso Sauce Packet (Roasted Garlic)
- 1 Cup A&W Root Beer
- 6 oz. Tomato Paste
- ½ Cup Chicken Broth
- 2 Cups Light Brown Sugar
Place pork in steam table pan.
Mix all the ingredients together in a separate bowl and pour over pork.
Put into the CVap oven, push start, and walk away.
CVap CAC series Cook and Hold Oven settings:
Constant Cook: ON
At this setting the oven will hold at 150° when the cook cycle is complete.
Following the cook cycle, I usually shred the pork and put it back into the oven for approximately 1.5 hours before serving.
It always turns out great! Sweet flavor all the way through and perfect texture.
Accompany the pork with some black beans and cilantro lime rice, and the family is well on the way to having full and happy bellies. If you’re not a fan of pork butt, this recipe will make you a believer!
Try it and let us know what you think. Until next time, keep smiling!