A great fall recipe. Smoked pork butt in a pumpkin. (Part 2) скачать в хорошем качестве

A great fall recipe. Smoked pork butt in a pumpkin. (Part 2)

Transform your Sunday dinner into a show-stopping fall feast with this smoked pork butt inside a pumpkin! 🍂🎃 Slow-smoked to perfection, this tender, juicy pork absorbs subtle sweetness from the pumpkin, creating a rich, flavorful meal your family and friends will never forget. 🔥 Don’t forget to like, subscribe, and hit the bell for more smoker recipes, BBQ tips, and comfort food ideas! Smoked Pork Butt in a Pumpkin Recipe Ingredients: 1 small to medium pumpkin (10–15 lbs, sturdy, not too soft) 3–5 lbs pork butt (shoulder) 2–3 tablespoons olive oil or mustard (for rubbing) (I used Traeger Perfect Pork Rub) 1/4 cup brown sugar 2 tablespoons paprika 2 tablespoons salt 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon ground cloves (optional, adds a fall flavor) 1 cup apple juice or cider (for moisture in the pumpkin) Wood chips (apple, hickory, or cherry are great) Instructions: 1. Prepare the Pumpkin Cut the top off the pumpkin (like a lid) and scoop out seeds and pulp. Lightly oil the inside of the pumpkin. Pour about 1 cup of apple juice or cider into the bottom for moisture and steam during cooking. ( I used about 1/3 a gallon) 2. Prepare the Pork Butt Pat the pork butt dry with paper towels. Rub olive oil or mustard all over the pork (helps the rub stick). Mix together the brown sugar, paprika, salt, black pepper, garlic powder, onion powder, cayenne, and cloves. Massage the rub all over the pork butt generously. Optional: let the pork sit for 1–2 hours in the fridge for deeper flavor. 3. Assemble (I smoked the pork butt for about 3 hours prior to putting it in the pumpkin) Place the pork butt inside the pumpkin. Put the pumpkin lid back on (not too tight—some steam needs to escape). Optional: wrap the pumpkin in aluminum foil if your smoker runs hot or for slower cooking. 4. Smoke Preheat your smoker to 225–250°F (107–121°C). Place the pumpkin on the smoker grate. Add wood chips for smoke flavor. Smoke for 6–8 hours, or until the pork reaches 195–205°F (90–96°C) internal temperature. You’ll know it’s done when the meat is tender and easily pulls apart. Every hour, you can check the pumpkin to make sure it’s not drying out. Add a splash of apple juice if needed. 5. Serve Carefully remove the pork from the pumpkin (it will be tender and juicy). Serve inside the pumpkin for a stunning presentation, or pull the pork and serve separately. Optional: scoop out some of the softened pumpkin flesh and mix with the pulled pork for a sweet, fall-flavored twist. 💡 Tips: Use a dense pumpkin like sugar pumpkin or Cinderella pumpkin—don’t use carving pumpkins—they can collapse. Smoking inside a pumpkin gives the pork a subtle sweetness and fall aroma. You can also add apple slices, onions, or garlic inside the pumpkin for extra flavor. #SmokedPork #PumpkinRecipe #BBQRecipe #BackyardSmoker #FallRecipes #AutumnCooking #SmokedMeat #PulledPork #SundayDinner #ComfortFood #SmokerCooking #PumpkinPork