Slow-Smoked Berkshire Pork Butt with Michigan Cherry and White Bean Salad Recipe | Yummly
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Slow-Smoked Berkshire Pork Butt with Michigan Cherry and White Bean Salad

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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.


  • 3 pounds boneless blade pork roast
  • 4 tablespoons barbecue rub (dry seasoning, try McCormicks Grill Mates brand)
  • 1 cup navy beans (white, dried)
  • 2 tablespoons canola oil
  • 1/2 cup sweet onion (coarsely chopped)
  • 1 1/2 cups chanterelle (OR other seasonal mushroom, sliced)
  • 3/4 cup tart cherries (fresh red, OR frozen, pitted)
  • 1/4 cup olive oil
  • 2 tablespoons fresh mint (chopped)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon fine sea salt
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    1. 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.
    2. 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.
    3. 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.
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