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Slow-Smoked Berkshire Pork Butt with Michigan Cherry and White Bean Salad
PORK11Ingredients
8Hours
180Calories
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Description
Recipe courtesy of Chef Susan Goss of West Town Tavern in Chicago, IL. Recipe created for the Share Our Strength's Taste Of The Nation.
Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- The night before, in a large bowl or saucepan, cover dried navy beans with 4 cups water. Let soak at room temperature for 6 to 8 hours.
- The next day, drain beans; set aside. Rub the pork butt with the barbecue dry rub seasoning mix. Wrap in plastic wrap and marinate at room temperature for 30 minutes or in refrigerator for up to 4 hours.
- To smoke or grill pork butt: Prepare a charcoal grill or charcoal smoker and let the coals (or wood chips, for a smokier flavor try using apple or cherry wood chips) burn until they are covered with grey ash. Smoke the pork butt slowly, according to manufacturer’s directions at 275-300 degrees F, for 5-7 hours or until the meat is fork tender and reaches an internal temperature of 200 degrees F.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium210mg9% |
Potassium250mg7% |
Protein3g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A6% |
Vitamin C15% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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