To Taste, Blackened Sriracha Rub Seasoning
1/2 tbsp Blackened Sriracha Rub Seasoning (for Injection)
1/4 cup Butter, Melted
2 cups Chicken Stock
1/2 cup Chicken Stock (for Injection)
1 tbsp Ginger Root, sliced thin
1/2 Lime, Juiced
1 tbsp Olive Oil
5 lbs Pork Butt, Bone-in
1 Red Onion, sliced
1/4 cup Rice Vinegar
1/2 tbsp Sugar, Granulated
2 tbsp Sweet Chili Sauce
Kick up your pulled pork with this Smoked Pork Butt with Sweet Chili Injection. Injecting pork with a liquid spreads delicious flavor throughout the meat, while adding moisture and preventing it from drying out. In this version, the pork is seasoned with a bold mixture of sweet chili and Blackened Sriracha, then injected throughout with a rich and tangy stock with rice vinegar and lime. The pork is smoked, then braised until succulent and flavorful. Serve with pan juices over rice and your favorite grilled veggies.
In order to emphasize the sweet notes in this recipe, we recommend using our Fruitwood Blend Hardwood Pellets.
Note: This recipe uses Pit Boss Blackened Sriracha Rub Seasoning.
Note: The FDA recommends to cook pork to a minimum internal temperature of 145°F.
Throw this pulled pork on a hoagie roll and top it with some sesame seeds to construct the perfect, mouth-watering Asian-inspired sandwich.