Cheryl Alters Jamison, Bill Jamison

Red-Eye Butt

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Smoke & Spice: Cooking With Smoke, the Real Way to Barbecue
Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

  • About

Anything as tasty as a barbecued shoulder warrants a little experimentation. Here we add some extra tang, using an old American pork enhancer—coffee—and we speed up the cooking time by starting with just half of a Boston butt, a common supermarket cut.

Ingredients

Red-Eye Marinade and mop

  • 2 cups strong brewed coffee
  • 1 medium onion, chunked
  • ½ cup

Method

  1. The night before you plan to barbecue, combine the marinade ingredients in a blender. Pour the marinade over the pork in a plastic bag. Refrigerate the meat overnight.
  2. Before you begin to barbecue, drain the pork, reserving all of the marinade and adding 1 cup water to it if you plan to baste the meat. If your smoker isn’t appropriate for basting, save only 1 c