Smoked Pork In Pastry Recipes

SMOKED PORK IN PASTRY

Steps:

• If the smoked pork butt is encased in netting let it soak in warm water to cover for 5 minutes and cut away the netting, being careful not to cut the meat. Tie the pork butt at 1-inch intervals with kitchen string, set it on a rack in a roasting pan, and roast it in a preheated moderately slow oven (325°F) for 1 hour and 30 minutes. Transfer the pork to a platter, let it cool completely, and discard the strings.
• In a large saucepan of boiling salted water cook the mustard greens and the cabbage for 10 minutes, drain the mixture in a colander, and refresh it under running cold water. Squeeze the mixture dry in a dish towel.
• In a stainless steel or enameled saucepan steam the spinach in the water clinging to the leaves, covered over moderately high heat for 3 minutes, or until it is wilted, drain it in a colander, and refresh it under cold water. Squeeze the spinach dry in a dish towel and chop it.
• In a stainless steel or enameled skillet cook the salt pork over moderate heat, stirring, until it is golden, add the onion, the celery, and the red pepper flakes, and cook the mixture over moderately low heat, stirring, until the vegetables are soft. Add the scallions and cook the mixture, stirring, for 2 minutes, or until the scallions are softened. Add the mustard greens, the cabbage, and the spinach and cook the mixture over moderate heat, stirring, for 2 minutes, or until any excess liquid is evaporated.
• In a food processor fitted with the steel blade purée the mixture coarse with the mustard and transfer the puree to a bowl. Add the egg yolk, the breadcrumbs , and salt and pepper to taste, combine the filling well, and let it cool to room temperature.
• In a small bowl proof the yeast with a pinch of the sugar in 1/3 cup lukewarm water for 15 minutes, or until it is foamy.
• In a food processor fitted with the steel blade or in a bowl with an electric mixer blend the flour, the salt, and the remaining sugar, with the motor running add the eggs and the shortening, and beat mixture for 1 minute.
• Add the yeast mixture and knead the dough in the food processor for 2 minutes or beat the dough with the electric mixer for 2 minutes. (If using the electric mixer turn the dough out onto a floured surface and knead it for 5 minutes.) Transfer the dough to a lightly oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 2 hours, or until it is double in bulk, and punch it down.
• Roll out the dough 1/8 inch thick on a very lightly oiled surface, cut it into a 15- by 13-inch rectangle, reserving the scraps, and brush it with some of the egg wash.
• Spread the filling over the dough, leaving a 2 1/2-inch border all around, and arrange the pork roast lengthwise on it. Wrap the dough around the pork to enclose it, pinching the edges together to seal them, turn the package seam side down, tucking the ends under firmly, and transfer it to a lightly oiled baking sheet.
• Brush the package with some of the remaining egg wash, roll the reserved scraps into 3 thin ropes, and arrange them decoratively on the top, pressing them gently onto the dough. Brush the package with some of the remaining egg wash and bake it in the middle of a preheated hot oven (400°F) for 15 minutes. Reduce the heat to moderately hot (375°F), cover the top of the package loosely with foil, and bake the package for 25 minutes more. Transfer the smoked pork in pastry with metal spatulas to a heated platter and let it stand for 10 minutes before slicing.

SIMPLE SMOKED PORK BUTT

Steps:

• Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
• Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
• Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.

SMOKED PORK BUTT

Steps:

• If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
• Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
• In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
• Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

PERFECT SMOKED PORK

Steps:

• Combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
• Brush or rub green liquid over roast, sprinkle with sugar and wrap tightly with several layers of heavy duty foil.
• Place in refrigerator for a minimum of 4 hours, but preferably overnight.
• Soak 2 large chunks of hickory in water.
• Light about 40-50 coals or an equal amount of hickory.
• Do not use lighter fluid, a fire starter chimney is the best method.
• Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, open the top of the foil wrapped roast and add about 1 cup of water.
• Place roast on cool side of grill and put the cover on the grill with the holes over the meat.
• Turn the meat 180 degrees every 60 minutes.
• Add some more coals/wood in about 2 hours.
• Smoke for a total of 4- 6 hours, internal temperature of the meat will be 170°F or so.
• If the meat starts to get too brown, tent it with another sheet of foil.
• The temp inside the grill should be around 275°F.
• After removing from the grill be sure to cover with foil and allow to sit 15-20 minutes before carving.
• Serve with your favorite bbq sauce, we like recipe#26794, Lee Lee's Famous Barbeque Sauce for Ribs w/ Preserves.
• Brush some on the meat for the last 5-10 minutes of the cooking process if desired.