Cajun Butt Recipe | Louisiana Recipes | Creole Recipes | Cajun Recipes
How to prepare "cajun butt"
cajun butt
1 (6 pound) boneless pork butt
15 to 20 garlic slivers
3 tablespoons red pepper flakes (or less)
4 tablespoons yellow mustard
3 tablespoons tony chachere's original seasoning
3 tablespoons brown sugar
1 teaspoon black pepper
cut 15 to 20 slits 1-inch deep on external surface of pork butt. press one garlic sliver into each slit with thumb, to bottom of slit. on top of each garlic sliver, insert 1/4 teaspoon of red pepper flakes in the slit. pinch slit closed.
in a bowl, mix mustard, cajun seasoning, brown sugar and black pepper. mix well and apply to pork butt. lightly dust with a coating of red pepper flakes. wrap in plastic wrap and refrigerate overnight.
smoke cook using apple and hickory chips on a covered barbecue pit off the heat for 1 hour per pound or until the internal temperature reaches 190 degrees f.
serves about 8 to 10.
