Whole Smoked Pork Butt + BBQ Sauce
Ships Nationwide in U.S.
Not eligible for shipping to CanadaMighty Quinn’s pork butts are seasoned with their house-made spice blend and smoked for 12-18 hours. Mighty Quinn’s pulls each pork butt off the smoker individually to ensure that each pork butt gets the time needed to develop its smoky flavor and tenderness.
Taking his cues from his favorite BBQ styles of Texas and Carolina, Mighty Quinn’s founder and pitmaster Hugh Mangum, who opened the barbecue joint in the East Village in 2011, has taken the best of both worlds and created one of the absolute best BBQ joints in New York City. Alongside some of the best pork ribs found anywhere in the country, the New York BBQ restaurant also serves up mouth-watering brisket, delicious burnt ends, and an 18-hour “Brontosaurus” bone-in short rib so large we’re pretty sure it actually came from a Brontosaurus.
This package serves 6-8 people and includes
- 1 Whole Smoked Pulled Pork Butt (approx. 5.5 lbs.)
- 1 bottle Mighty Quinn’s BBQ Sauce (16 oz.)
- Meat ships frozen with dry ice, may dissipate in transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store in the freezer for up to 1 month.
- BBQ sauce may be stored at room temperature.
Reheating Instructions
- If frozen, thaw for 2 days in the refrigerator before heating.
- Preheat oven to 225° F.
- Wrap pork butt with heavy duty aluminum foil, forming a complete seal.
- Place the pork butt on a sheet tray with fat cap facing up indicated by “This Side Up” label.
- Heat the pork butt in the oven for 2 hours. Check the meat’s temperature the meat by puncturing the top of the pork butt with a thermometer.
- When the pork butt is 165° F or higher, it is done. If not, check again in 10 minute intervals until the temperature has reached 165° F.
- Let rest for 10 minutes before removing foil and bag.
- Remove foil and cut a hole in the bag. Drain excess liquid into a bowl, then unwrap the pork butt.
- Pull and discard bone, then pull pork butt using your hands or two large forks.
- Pour reserved liquid over the pulled pork and mix.
- Serve and enjoy!
- Bbq Sauce – Water, Apple Cider Vinegar, Brown Sugar, Tomato Paste, Sugar, White Distilled Vinegar, Maple Syrup, Molasses, Cayenne Pepper, Garlic, Salt, Black Pepper, Mustard, Spices, Vanilla Extract, Natural Smoke Flavor, Tamarind, Onion * *Pork Butt Pork Butt – Pork Spice Rub
Smoked Goodness From the Big Apple
Smoked Goodness From the Big Apple
