Ingredients
BRAISED PORK BUTT & FRIES
- Smithfield Bone-In Pork Butt
- Smithfield Hometown Original Thick Cut Bacon
- 4 cups Brown sugar4 cups
- 2 quarts Apple juice2 quarts
- 2 quarts Pineapple juice2 quarts
- 1 cup Fresh garlic1 cup
- 4 tablespoons Kosher salt4 tablespoons
- 1 tablespoon Black pepper1 tablespoon
- 2 tablespoons Paprika2 tablespoons
- 3 tablespoons Red Hot Riplets seasoning3 tablespoons
- 1 package Fries1 package
- Coleslaw
EASTERN NC-INSPIRED SPICY STRAWBERRY VINEGAR BBQ SAUCE
- 4 pints Fresh Strawberries4 pints
- 2 cups Sugar2 cups
- 1 tablespoon Black pepper1 tablespoon
- 1 tablespoon Red pepper flakes1 tablespoon
- 24 ounces Strawberry vinegar (or cider vinegar)24 ounces
Instructions
BRAISED PORK BUTT & FRIES: Preheat oven to 325°F. Remove pork butt from packaging and wrap with 1 package of Smithfield Hometown Original Thick Cut Bacon before placing in a roasting pan.
Mix all dry seasonings, spices, and sugar together in a small bowl. Rub mixture over Smithfield Bone-in Pork Butt before adding in apple juice, pineapple juice, and fresh garlic to the roasting pan.
Wrap pan in aluminum foil and place in the middle rack of the oven for 12 hours.
Remove from oven and let it rest for 30 minutes.
Pork is ready to be pulled and served over your favorite fries with BBQ Sauce and Coleslaw.
SAUCE: Remove stems from strawberries. Add to small pot with sugar, black pepper, red pepper flakes, strawberry vinegar, and bring to a boil, until sugar dissolves.
Next, pour into a blender in small batches and blend until fully combined.
Pour desired amount over pulled pork or serve on the side.
