2 pounds pork butt, fat left on for flavor
1½ tablespoons salt
1 teaspoon cayenne pepper
2 tablespoons paprika
1 tablespoon fresh garlic, minced
1 tablespoon ground black pepper
½ tablespoon ground white pepper
½ tablespoon brown sugar
1 pinch cinnamon
3 tablespoons olive oil
¼ cup Tasso ham, diced (recipe above)
1 spring onion, sliced, keeping the whites and greens separated
1 spring garlic, sliced, keeping the whites and greens separated
1½ pounds Prince Edward Island mussels
½ can Pabst Blue Ribbon beer
¼ cup tomatoes, diced
4 tablespoons butter
Salt and pepper to taste
- Cut pork butt into 3 or 4 pieces. Mix together all of the other ingredients and rub pork butt completely. Place on a plate, cover, and refrigerate for 3 days.
- Place in hot smoker and smoke at 170 degrees until done, about 4 hours.
- In a large cast iron pan, heat olive oil over medium-high heat. Sauté ham with the white parts of the onions and garlic for 3 minutes. Add the mussels and sauté 1 minute longer.
- Pour in beer and cover pan to steam. When all mussels have opened, about 2 minutes, finish with green onion and garlic tops, tomatoes, butter, and salt and pepper. Pour into bowl and serve.
Recipe ByChef Steve McHugh of Cured, San Antonio, Texas
Contributing CitySan Antonio