Smoked Papaya Pork Butt

Smoked Papaya Pork Butt





Tbsp chopped garlic
cup all natural papaya juice unsweetened
Tbsp fresh lemon juice
tsp hot sauce
tsp dried red chili flakes
tsp dried oregano
tsp fish sauce
cup Spanish onion finely diced
cup olive oil
Salt and pepper to taste


1 6
lb(s) pork butt bone out
cup hickory woodchips


Step 1

In a medium sized bowl, whisk together all marinade ingredients except the salt.

Step 2

Place the pork in a heavy duty sealable plastic bag. Pour marinade in the bag and toss to ensure the pork is covered evenly with the marinade.

Step 3

Marinate the pork in the refrigerator overnight.

Step 4

The following day, allow 6 cups (1.5 litres) of woodchips to soak in cool water for 1 hour. Set aside the remaining dry woodchips for later.

Step 5

Strain the wood chips. Place 2 cups (500mL) of wet wood chips on a large sheet of aluminum foil mix in 1 cup (250mL) of dry chips. Mix until evenly distributed.

Step 6

Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom to allow smoke to escape. Repeat steps with remaining chips to make another 2 pouches (3 pouches in total).

Step 7

Prepare barbeque for indirect cooking and smoking 220°F (104°C). Turn one side of the barbeque on leaving the other side off. Slide a drip pan under the side of the grill that is off and replace grate.

Step 8

Place a smoke pouch directly on burner that is turned on. Wait for smoke to form. Adjust heat to read 220°F (104°C).

Step 9

Remove the pork from the marinade. Drizzle pork with olive oil and sprinkle with salt and pepper.

Step 10

Place pork over drip pan, close barbeque lid and allow to slow cook for 5 hours. Change the smoke pouch when smoke dissipates.

Step 11

Remove pork from the grill, tent loosely with foil and let rest for 20-25 minutes.
Carve and serve.

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