Smoked Pork Butt Roast with Satsuma Glaze

pork butt roast

The Satsuma Glaze adds a unique flavor to this Smoked Pork Butt Roast.

Smoked Pork Butt Roast with Satsuma Glaze
Serves 8
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  1. 1 (6-pound) pork butt roast
  2. 1 cup finely chopped garlic
  3. 1 cup finely chopped yellow onion
  4. 1 cup finely chopped bell pepper
  5. 2 tablespoon finely chopped fresh parsley
  6. 1 cup barbecue rub, such as Southern Cajun Grill-N-Que
  7. 1 tablespoon ground black pepper
  8. 1/2 cup Louisiana pecan oil
  9. Satsuma Glaze, recipe follows
  10. Garnish: Louisiana satsuma segments
  1. Using a small serrated knife, cut four X shapes into each side of pork, each about 1/2 inch wide and deep.
  2. In a medium bowl, combine garlic, onion, bell pepper, and parsley. Stuff each incision with vegetable mixture. Sprinkle pork with barbecue rub and pepper, and rub into meat. Drizzle pecan oil on all sides of pork, and rub into meat. Wrap pork in plastic wrap, and refrigerate 8 hours or overnight.
  3. Preheat a large gas smoker grill to 500°. Unwrap pork, and let stand at room temperature while grill heats.
  4. Grill all sides of pork until very brown, about 8 minutes per side. Lower temperature to 225°, and place pork on a rack in roasting pan. Close grill, and smoke pork for 5 to 6 hours or until the internal temperature reaches 155 to 160°.
  5. Brush pork with half of Satsuma Glaze on all sides. Close lid, and smoke pork 7 to 10 minutes more. Repeat glazing as desired.
  6. Remove pork from grill, and let stand 5 minutes. Cut into 1/4-inch-thick slices. Add any accumulated juices from roasting pan to reserved portion of Satsuma Glaze. Heat glaze until warm, and serve over sliced pork. Garnish with satsuma segments, if desired.
Louisiana Cookin
Satsuma Glaze
Serves 8
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  1. 8 Louisiana satsumas, peeled
  2. 1/4 cup butter
  3. 1/4 cup dark brown sugar
  4. 1/4 cup cane syrup, such as Steen’s
  5. 1 tablespoon Louisiana honey
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon ground cinnamon
  8. 1 teaspoon ground cloves
  9. 1/4 cup crushed Louisiana pecans
  10. 1/4 teaspoon cornstarch
  1. Cut satsumas into segments, reserving any juice, and chop segments. In a saucepan, whisk together butter, brown sugar, cane syrup, honey, vanilla, cinnamon, and cloves over low heat. Add pecans, stirring until coated. Add cornstarch; cook for 2 minutes, whisking until thickened.
  2. Add reserved satsuma juice, whisking until well blended. Remove from heat. Pour half of sauce into a small bowl to use for glazing pork while smoking. Stir chopped satsumas into remaining sauce, and set aside to serve with cooked pork.
Louisiana Cookin


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