Recipe courtesy of Surly Brewing Company

Smoked Pork Butt with Sweet and Smoky BBQ Sauce and Brussels Sprouts with Thai Chili Vinaigrette

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  • Level: Intermediate
  • Total: 10 hr 15 min (includes resting time)
  • Active: 1 hr 10 min
  • Yield: 4 servings with leftover pork and sauce
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Smoked Pork Butt:

One 8- to 10-pound pork butt

1/4 cup cayenne pepper 

Kosher salt and freshly ground black pepper

Sweet and Smoky BBQ Sauce, recipe follows

Brussels Sprouts:

Canola oil, for frying

1 pound Brussels sprouts, roots trimmed and halved lengthwise 

1 cup Thai Chili Vinaigrette, recipe follows

1/4 cup chopped fresh cilantro

1 tablespoon sesame seeds, toasted, plus additional for garnish 

4 lime wedges 

Sweet and Smoky BBQ Sauce:

8 ounces brown sugar

1 ounce Bourbon Barrel brand bourbon-smoked paprika 

3 tablespoons cayenne pepper 

1 teaspoon garlic powder 

1 teaspoon onion powder 

Kosher salt and freshly ground black pepper 

30 ounces tomato sauce 

18 ounces ketchup 

8 ounces tomato paste 

6 ounces honey 

6 ounces molasses 

6 ounces Bourbon Barrel brand bourbon barrel-aged Worcestershire sauce 

4 ounces cola, such as Coca-Cola 

4 ounces apple cider vinegar 

2 ounces browning and seasoning sauce, such as Kitchen Bouquet 

3 tablespoons liquid smoke 

Thai Chili Vinaigrette:

1 1/4 cups fish sauce

1 cup white sugar 

Zest of 3 limes plus 1/2 cup freshly squeezed lime juice

1/4 cup rice wine vinegar 

2 tablespoons peeled and chopped ginger

1 tablespoon chopped garlic

1 teaspoon minced kaffir lime leaf

3 Thai chiles, de-stemmed and chopped 

1/2 cup sambal oelek (an Asian chile paste)


Special equipment:
a smoker; 15 to 20 chunks hickory wood; a deep-frying thermometer
  1. For the smoked pork butt: Trim some of the fat off of the pork butt and expose about a quarter of the meat. Stir together the cayenne, 2 cups salt and 2 cups pepper and rub the pork butt all over with the spice mix. Let sit at room temperature, 1 hour.
  2. Meanwhile, prepare a smoker for cooking at 225 degrees F. Place the pork butt in the smoker and smoke, adding wood chunks as necessary and maintaining a temperature of 225 degrees F, until an instant-read thermometer inserted into the pork registers 165 degrees F, about 9 hours. Remove the pork and shred off the meat. (Yield: 10 to 12 servings)
  3. For the Brussels sprouts: Fill a large pot with canola oil and bring to 350 degrees F over medium-high heat. Line a baking sheet with paper towels. Fry a quarter of the Brussels sprouts until caramelized, 2 to 3 minutes, then transfer to the lined baking sheet for 30 seconds. Transfer to a stainless steel bowl and toss with a quarter of the Thai vinaigrette, a quarter of the cilantro and a quarter of the sesame seeds. Bring the oil back to 350 degrees F and repeat with the remaining ingredients in the same manner.
  4. Put the Brussels sprouts into a bowl and garnish with lime wedges and some toasted sesame seeds. Serve with some Smoked Pork Butt and Sweet and Smoky BBQ Sauce. Reserve the remaining 

Sweet and Smoky BBQ Sauce:

Yield: 2 quarts
  1. In a large bowl combine the brown sugar, bourbon smoked paprika, cayenne pepper, garlic powder, onion powder, 12 tablespoons salt and 1 teaspoon black pepper. Whisk them together very well, making sure there are no lumps.
  2. In a separate bowl, combine the tomato sauce, ketchup, tomato paste, honey, molasses, Worcestershire sauce, cola, vinegar, browning and seasoning sauce and liquid smoke. Whisk together until well combined.
  3. Pour the wet ingredients into the dry spices and whisk vigorously until combined. Pass through a strainer to get any lumps out.

Thai Chili Vinaigrette:

Yield: 1 quart
  1. Place the fish sauce, sugar, lime juice, vinegar, ginger, garlic, lime leaf and chiles in a blender and blend until smooth. Transfer to a stainless steel bowl and whisk in the lime zest and sambal oelek. Set aside.