Northern California BarbecuePork Foodservice
5 bone-in pork shoulder blade roast (Duroc)
10 dried New Mexican chili peppers (toasted and ground)
25 fennel (branches)
3 gallons water (reduced to 2 gallons)
6 bay leaves
1/2 cup honey
2 tablespoons juniper berries (California)
3 cups vinegar (blackberry)
8 ounces dried mission figs
6 ounces blackberries (ripe)
20 grams dried New Mexican chili peppers (roughly 6)
3 cups water
3/4 cup honey
4 onions (wild)
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11. Reduce 3 gallons of seawater to 2 gallons to adjust the salinity to roughly 7%
22. While the water is still warm, stir in the remaining ingredients and cool
33. Pour over pork butts and brine for 24 hours
41. Combine all ingredients and simmer for 30 minutes
52. Blend or run through food mill
61. Light large fire with ½ the Madrone wood and ½ of the oak wood
72. Dig pit in ground – 2 feet wide, 5 feet long and 3 feet deep. Line with bricks or river rocks
83. Soak the hay in water
91. Remove butts from brine and dry with towel
102. Grind the 10 New Mexican chilies and season butts
113. Place butts on hot grill to get a little color and caramelize
124. Lay out fig leaves so they make a nice, thick sheet and roll the pork butt so that its completely covered. Secure with bailing wire
131. Shovel coals that have gathered over the last 2 hours and place in pit.
142. Throw a few more pieces of wood on and allow to burn down half way. This should take about 45 minutes. By this time the bricks and ground around should be good and hot
153. Remove about half of the coals and pile next to the pit
164. Working quickly,
17Place a bed of fennel branches in the bottom of the pit.
18Follow this with a layer of wet hay.
19Place the fig wrapped pork shoulder on the hay.
20Follow this with another layer of hay on top of the butts.
21Place another layer of fennel branches on top of the hay.
22Cover with dirt until the hole is level with the ground.
23 Place remaining coals on top of dirt
24Throw 5 to 7 logs on coals
255. Now you’re ready to walk away. You will want to keep those coals going on top. This will require the fire to be tended every hour or so
266. The butts will be ready in roughly 8 hours. The internal temperature should be around 190
271. Remove butts from the ground and allow let rest for 20 minutes
282. Pull and serve with BBQ sauce