Thursday, July 28, 2016

Try the World - Churrasco BBQ Pork

Hi readers! Here is our third and final Try the World review and recipe! Today we bring you Matt the Butcher's amazing Churrasco BBQ Pork!


As a member of 37 Cooks, I was one of the lucky three that received a Try the World box to review and, of course, to cook with! I got a Brazil box and was pretty impressed. It was packaged well and contained eight different items. Churrasco dry spice mix, Brazilian coffee, a jar of churrasco sweet bbq sauce, a jar of jam made from a blackberry that is found only in Brazil, a tube of nut butter made from Brazil nuts and cashews, a box of cheese bread mix, a packet of shortbread cookies with chopped Brazil nuts in them, and a block of Brazilian guava paste. These were not simply little sample packs. The coffee, for instance, was a little over 5 ounces, more than enough for a couple of pots of coffee. 

Also included in the box was a Culture Guide, which I thought was pretty cool. It's about the size of a greeting card, and opens five times. It tells you all about the products in the box, with ideas on how to use them. On the reverse side, there's a menu using the products.  

Here's a recipe that I made with the dry Churrasco spice mix. As soon as I saw the Churrasco spice package, I knew I was gonna make something on the BBQ. I just got a new grill and was dying to try it out, along with the rotisserie attachment! Here goes....

Churrasco BBQ Pork
by Matt the Butcher

1 packet Churrasco Spice Mix
1/4 to 1/3 cup olive oil
3 to 4-pound Boston butt, tied with cotton twine (The only reason it needs to be tied is if it's going on a rotisserie. I say cotton, because if ya use polyester twine, it'll melt and that would totally suck.)

Combine the spice mix with just enough olive oil to make a very thick paste. Rub it all over the meat,
really working it in, and use all the rub. Wrap the meat tightly in plastic wrap and refrigerate overnight. I cooked mine for about 5 hours, using indirect heat on my BBQ. You can either BBQ it, or roast it in the oven. 

To roast it in the oven, place the meat in a baking dish and bake at 275°F for 4 or 5 hours, until the internal temp is about 185°F. Tent with foil if it looks like its burning before it's done. 

Low and slow is the key to a nice, tender Boston butt. I like mine almost falling apart. I couldn't use a probe thermometer on mine, as it was going round and round on a rotisserie, so after about 3 1/2 hours, I started poking it with a pointy knife, to see if it was done. When the knife slid in with hardly any resistance, that baby was done! And it was absolutely delicious!

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