Pitbull BBQ’s Crispy Barbecue Boar Belly is slow cooked in a smoker until falling-apart tender. Served in a sweet and spicy Asian-inspired barbecue sauce, the whole dish is served over cooked rice.
Smoked Sangria Pork Butt
Marinated, smoked, and then cooked in sangria wine, this smoked sangria pork butt is perfect for sandwiches or eating as-is.
You can either prepare your own favorite barbecue rub and sauce, or use store-bought to speed up the process. The sangria, a Spanish wine, can also be homemade or purchased to save time.
If you like, after cooking, shred the meat and pile it on large rolls and top with your favorite coleslaw recipe. Make sure to serve it alongside some extra napkins!
1 (5-pound) pork shoulder or butt
3 tablespoons of your favorite barbecue rub, plus additional for coating
2 cups apple juice
sangria, soda or wine, as needed
your favorite barbecue sauce, for serving
Trim all visible fat from the outside of the pork.
Mix the rub with the apple juice and bring to a simmer in a small pot. Remove from the heat, cool, and then strain.
Inject the juice mixture into the pork, pat dry, and cover with additional rub to coat evenly. Place in a large plastic bag and refrigerate overnight.
Prepare a smoker for 250 degrees F (121 degrees C).
Smoke the pork until it reaches an internal temperature of 165 degrees F (74 degrees C), about 2 hours.
Remove the pork from the smoker and place it in a large, deep heatproof pot (it should be large enough so that the pork does not touch the sides of the pot).
Pour the sangria in the pot until it is about ½-inch deep. Cover tightly with foil and place back in the smoker. Continue to smoke until the pork is tender. Remove from the smoker and let sit for 30 minutes.
Carefully remove the pork from the pot and pull it apart, discarding any fat. Separate the juices from the fat. Place the shredded pork back in the juices for serving. Serve with your favorite barbecue sauce on the side.