Citrus Marinated Pork Butt (Serves 2 per 1b of pork
_ Blender or food processor
_ Wood chips or chunks for smoking
_ Meat thermometer
10-12 lbs pork butt
For the seasoning paste
10 oz. packaged achiote paste (or make your own)
1 large onion, chunked
1.5 cups orange juice
3 tablespoons freshly squeezed lemon juice
For the citrus mop (optional)
1.5 6 oz can orange juice concentrate (thawed)
1.5 cup white vinegar
3/4 cup lime juice
3 tablespoons vegetable oil
For the Citrus Sauce
1.5 cups sugar
1.5 cups white vinegar
1.5 cups lime juice
1.5 6 oz cans of frozen orange juice concentrate, thawed
6 tablespoons light rum
3 garlic cloves, minced
1.5 teaspoons salt
6 tablespoons butter
2-3 ripe avocados, peeled, pitted, and sliced shortly before serving
2 oranges, peeled and cut into segments
Thin sliced scallion rings
At least 2 days before serving, determine your approximate cooking time. Although you will be cooking to internal temperature of the meat, not time, you can approximate 2 hours per pound of pork. For my 11 pound butt, this meant starting my smoker 22 hours before my planned serving time.
At least 4 hours and up to 24 hours before cooking, mix together the ingredients for the seasoning paste in a blender or food processor until a thick puree is formed. Rub the mixture over the pork and refrigerate until ready to cook. As my pork butt was too big to fit in a Ziploc bag, I wrapped it in plastic wrap, then wrapped that in tin foil.
Prepare your smoker for a long cook. Light your fire, and stabilize the temperature between 200 and 220 degrees Fahrenheit. In my large Big Green Egg, I cleaned out my firebox thoroughly and followed Elder Ward’s directions for building a successful fire for a long cook. I used apple wood chunks for smoke, and
Put the pork in your smoker. If your smoker doesn’t require basting, leave the lid closed until it is done (at 200 degrees Fahrenheit
About an hour before you are ready to serve, prepare the sauce. Warm the sugar over low heat in a heavy saucepan. When it is melted and golden brown, add the vinegar, and watch out for the steam that will immediately form. Raise the heat to medium, and add the lime juice, orange juice, rum, garlic, and salt. Simmer for five minutes, then add the butter and keep warm over a low heat.
Remove the pork from the smoker when the internal temperature reaches 200 degrees Fahrenheit, and allow to rest for about 15 minutes. If your pork gets done early, you can keep it warm by wrapping in a couple of layers of tin foil. If it gets done really early, wrap the foiled pork butt in a bath towel, and put it in a cooler. It will stay warm for 3-4 hours or more this way.
When you are ready to serve, shred the pork using a couple of forks (or your fingers), and put on a large platter, making sure to ‘accidently’ drop some for the dog. Spoon some of the sauce over the pork, reserving the remainder to be served on the side. Scatter avocado chunks, orange segments, cilantro, scallion rings and lime wedges on the plate and serve.