Pork Nuggets

[BethV]

I wanted to share a little treat that I made unexpectedly. I had prepped 32 lbs of Boston Butt for Italian sausage and breakfast sausage. My husband asked me to hold back 5 lbs and toss it on smoker.

It was cut for sausage so it was clean with some fat in 1-1 1/2 inch pieces. I rubbed it with Louisiana hot sauce and a hot honey rib rub. It went on the smoker for 5.5 hours.

The end result were these really delicious tender pork nuggets. Perfect little appetizer. It did not resemble a burnt end. Totally different. Just sweet little pieces of pork.

Merry Christmas and Happy New Year!

 

[Waterboy]

Those look great Beth. If cooked for 5.5 hours it seems like they would have a similar texture/tenderness to pork ribs. What temp did you use?

 

[BethV]

@Waterboy I set my 590 to 225F. They did sort of resemble a rib in a sense. But they're kind of addictive because they're so little and full of flavor.

One thing I did notice about them is that I had to add more seasoning to them mid way because I felt like they just weren't absorbing enough seasoning. I also spritzed them with apple cider vinegar and apple juice. Next time I do this I will season them overnight so that they absorb more of the seasoning.

I never really thought of using a Boston Butt in this fashion. But it totally worked.

 

[Greg Jones]

Those look amazing! I’ll have to try that myself.

 

[Gonefishin]

They look great Beth. What did you use for Hot Honey rib rub, store bought or make your own? I’d like to try that.. looked up a recipe for it, never heard of granulated honey.

 

[BethV]

They look great Beth. What did you use for Hot Honey rib rub, store bought or make your own? I’d like to try that.. looked up a recipe for it, never heard of granulated honey.

@padlin00 I do make my own rubs but I also buy a lot of rubs that I really like. I used John Henry's Honey Rib Rub. At about the 4-Hour mark I added Trim Tabb's Pig Powder.

Like a pork butt or any large piece of meat, it can take a lot of seasoning. Even in nugget form it needs a lot of seasoning. I would definitely recommend seasoning it up the night before or even 2 days before. And then sprinkle again when it's in the pan.

I didn't mention this but you may have noticed that I did this in a foil lined sheet pan, placed directly on the grates so that there was absolutely no mess in my smoker.

 

[Gonefishin]

Thanks

 

[GLF35]

Wow those look tasty and a perfect appetizer for a party! Thx Beth!