Sailor Jerry Pulled Pork Butt
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
American BBQ
Servings
15
Prep Time
30 minutes
Cook Time
8 hours
Dive into the smoky, spicy allure of My Chow Line’s Crispy’s Smoked Pork Shoulder, a barbecue masterpiece that elevates comfort food to new heights. This bone-in pork shoulder is rubbed generously with Grill Your Ass Off’s Crispy’s Mango Habanero seasoning, a bold blend crafted in honor of Army Infantryman Sgt. Omar “Crispy” Avila. The seasoning infuses the meat with a vibrant mix of sweet mango, fiery habanero heat, and savory undertones of paprika, garlic, and onion. Smoked low and slow over fragrant hickory or applewood for hours, the pork becomes irresistibly tender, its juices locked in, while the exterior develops a deep, caramelized bark.
Each forkful offers a symphony of flavors: the smoky richness of the pork melds with the tropical sweetness of mango, followed by a bold habanero kick that lingers on the palate. This smoked pork shoulder is perfect as a showstopping centerpiece, shredded for zesty tacos, or piled high on sliders. My Chow Line’s Crispy’s Smoked Pork Shoulder is a celebration of Southwest-inspired barbecue, blending smoky depth with fiery flair for an unforgettable dining experience.
Recipe by Tracy Lingle - @MyChowLine
Ingredients
-
4 Boneless Pork Shoulders, about 28-30 lbs total
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Crispy’s Mango Habanero Seasoning
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4 sticks of butter (1 stick per shoulder)
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¼ - ½ c. brown sugar per shoulder
-
Sailor Jerry’s Ironsides BBQ Sauce
Directions
Place the shoulders on a foil-lined tray. Pat them dry.
Open up the meat and generously season it on the inside. Close it up and generously season it on the outside. (Be sure to cover all the edges/surfaces!)
Let the seasoned meat “sweat” for a minimum of 20 minutes. Get the smoker prepped and up to temp (250F - 275F).
Once the smoker is ready, place the pork shoulders on the smoker. Let them cook until the internal temperature reaches 165F (about 4 - 5 hours).
Remove the shoulders from the smoker. Wrap them in aluminum foil with the brown sugar and stick of butter. Place them back on the smoker until the probe is tender/200F (about 2 - 3 hours).
Remove the pork from the smoker, and let it rest for about 15 minutes. After it has rested, begin to pull the pork just a little. Add more of the Crispy’s Mango Habanero Seasoning (to taste) to the pork and pull/mix it more.
For extra flavor, add some Sailor Jerry’s Ironsides BBQ Sauce to the mix!
Recipe Video
Recipe Note
The video features 4 shoulders totaling about 28-30 pounds of meat (about 60 servings), so 1 shoulder is about 7 pounds of meat (about 15 servings).
Find Similar Recipes
- Protein(s): Pork Recipes
- Preparation: Smoke Dishes
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- Category: Main dish
- Cuisine: American
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