Honey Mustard Pork Butt

I have done a few different recipes with Pork Butt, some were good and others came out too salty. When we got our pork package from Ryan's brothers farm this year, I decided I should do more research before I tried to tackle it this time. So down the rabbit hole of smoked pork butt recipes I went. After the second or third recipe about "keep it basic! Yellow mustard, salt and pepper." I got the message. What I did not agree with was the cooking temperature that everyone else was using (225 C), I did alter their temperature and did it "my way", at a lower temperature and longer smoke time.

Photo Credit: V.Gray

As always I love using local ingredients whether it is honey from my in-laws farm or meat from my brother-in-law, there is something about home grown that just tastes better. Here is what I did to make our Honey Mustard Smoked Pork Butt.

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Your List of Ingredients

• 1 cup of honey

• 1 tbsp of salt

• 1 tbsp of pepper

• 1 tbsp of garlic powder

• 1 cup of mustard (dijon)

• 1 pork butt

• Baking tin

• Smoker Pellets: Furtado Farms, True North

Prep time: 10 minutes

Marinate time: 24 hours

Smoker time: 8.5 hours

Rest time: 15 minutes

Step 1: Preparing Your Meat.

Make sure your pork butt is fully thawed. Rub your pork butt (all sides) with a generous coating of dijon mustard. Once you have fully covered the pork butt with dijon mustard light, sprinkle the salt, pepper and garlic powder over all sides.

When placing in the tin to rest, make sure you put the fat side up. This will play a factor in the smoking process later on. On the top side (fat side) drizzle the honey all over coating the entire top. Don't worry about getting the sides, the honey will slowly move down the pork. Once you have completed this, cover the pork butt in the tin and place in the fridge for 24 hours.

Photo Credit: V.Gray

Step 2: Time To Smoke!

Turn your smoked on to 185C, let it do its warm up cycle before you remove your pork butt from the fridge. I used Furtado Farms True North pellets, which is a blend of hickory, sugar maple and cherry woods. Once your smoker is at temperature, remove your pork butt from the fridge, remove the cover and place it on the smoker. You will see juices and honey in the bottom of the tin, do not take the meat out of the tin, let it smoke in these juices. Since the fat is on the top, as the meat cooks it will run down the meat to keep it nice and juicy.

I used a meat probe with this recipe because I wanted to make sure the meat got to the proper internal temperature (190 - 202 C), since I was doing it at the lower than recommended smoking temperature. Let it smoke for 7.5 hours at 185C.

Step 3: Last Hour

For the last hour of smoking time, I turned up my smoker to 225C and applied a thin layer of honey on top. This created a nice crispy layer on the top of the butt.

Step 4: Rest & Serve.

After letting the butt smoke at 225C for an hour, the internal temperature was about 200C. I removed the butt from the smoker, keeping it in its tray sitting in all the honey and juices. I then let it rest uncovered on the counter for 15 minutes before cutting and serving it.

Photo Credit: V.Gray

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This was a really easy recipe. I purposely kept it very basic, using local ingredients like honey and meat. We were both very happy with how this turned out and I would make it this way again.

Cheers!

**Please note that all opinions and views expressed in this post are my own, from my own experiences. If you would like to see more pictures follow me on Instagram vikki.gray **