If you’re from South Carolina, flavor-packed, savory BBQ is in your DNA—it’s a part of the Southern culture we are so proud to share. And since BBQ can be enjoyed during any time of the year, what better way to celebrate Independence Day than with three different ways to enjoy smoked pork butt.
Balancing time and quality is a common struggle for grilling enthusiasts, which is why TEC Grills products are specifically designed to release the most flavor possible from every meal while also efficiently getting the job done.
Manufactured in Columbia, South Carolina, the TEC Grills Infrared Smoker/Roaster makes it easy to smoke up to four butts on your Patio or Sterling Patio grill, all the while keeping the meat’s mouthwatering flavor. Once finished, your smoked pork butt can be served on its own or as a delicious component in so many different meals—including Pork Stuffed Sweet Potatoes and Pineapple Pulled Pork Tacos!
Smoked Pork Butt
When you’re at the store, the different cuts of pork available—like pork shoulder and pork butt—can seem confusing. But, when it comes down to it, you can use these two almost interchangeably. If both are available, though, we recommend pork butts as they have the best marbling and the highest flavor potential.
You’ve probably heard of the low-and-slow technique, which is essential for this type of cut. Since both cuts come from the shoulder, a heavily used muscle, you need a consistent low heat to best melt the available fat and tenderize the pork.
Follow these steps for an unforgettable smoked pork butt:
- Preheat the grill with wood chips for 10 minutes on medium with the hood closed.
- While the grill preheats, add oil with a high-smoking point to the meat and rub in your chosen seasoning.
- Place the pork butt on the smoker/roaster rack. Turn the heat down to low, and close the hood.
- Smoke until the internal temperature of the meat reaches 195°-200°F.
TEC Tip: to maximize the smoky flavor, replenish the wood chips while cooking. In our experience, pork pulls best when you remove it from the grill at 200°F.
Now you have a large portion of tender and smoky pork ready to eat. Here are three tasty ways to enjoy your slow-cooked meat.
Pork Stuffed Sweet Potatoes
In this recipe, we take traditional, stuffed baked potatoes to a whole other level. Toss the pulled pork with your favorite BBQ sauce, then stuff it in the baked sweet potatoes alongside a helping of black beans. Next, top with Monterey Jack and place under the broiler for a few minutes until the cheese is melted. Finish it off with parsley and serrano peppers for some spice!
Pineapple Pulled Pork Tacos
Whether or not you think pineapple belongs on pizza, it sure has a place with BBQ. The combination of savory pork and sweet pineapple will definitely impress at your next cookout party. First, grill the corn tortillas and add the pulled pork along with pico de gallo, diced pineapple, cilantro, sliced avocado, and sliced serrano peppers (for some extra spice). With a scoop of sour cream to top it off, you’re ready to enjoy!