tquando Posted July 16, 2017 Report Posted July 16, 2017 I have to say that Japanese pork (butaniku) is the best! Trimmed, dry brined for 24 hours, and cooked a bit hot at 250 for 9 hours. We were out playing all day so no Texas crutch. While I usually think wrapping helps keep butts moist I was happy to have the bark on this cook. 5 Quote
ckreef Posted July 16, 2017 Report Posted July 16, 2017 That looks really good. I'm all about non traditional pork butts. Please tell us more about the prep. Quote
MacKenzie Posted July 16, 2017 Report Posted July 16, 2017 I must say it does look gooood, correction it looks great. Quote
tony b Posted July 16, 2017 Report Posted July 16, 2017 Do you know what variety of pig this came from? Quote
dozer996 Posted July 17, 2017 Report Posted July 17, 2017 Sources in the states by chance?Sent from my iPhone using Tapatalk Pro Quote
Aussie Ora Posted July 17, 2017 Report Posted July 17, 2017 Is that pork belly looks like it nicely doneOutback Kamado Bar and Grill Quote
CeramicChef Posted July 17, 2017 Report Posted July 17, 2017 You really nailed that butt cook. Great looking bark. Very nice cook. Kudos! Quote
tquando Posted July 17, 2017 Author Report Posted July 17, 2017 This is a Japanese Kurobuta (black pig). It is a wonderfully marbled butt - not a belly. I have never seen them in the USA - doubt they export. 1 Quote
tony b Posted July 17, 2017 Report Posted July 17, 2017 Yes, we have Kurobuta pigs here in the States. You can order it from Snake River Farms. http://www.snakeriverfarms.com/kurobuta-pork.html Quote
tquando Posted July 18, 2017 Author Report Posted July 18, 2017 Looks like they have the good stuff! I will be in the states in August and give them a try. Quote
tony b Posted July 18, 2017 Report Posted July 18, 2017 Living in the land of piggies, I can get Berkshire pork from the butcher at the local Farmers Market pretty much anytime I want it. He likes to specialize in heritage animals. The Red Waddle bacon is just amazing! 1 Quote
