Southern Style Pork Butt with Sweet Potato Mole and Mississippi Delta Pork Hot Tamales | Giant National Capital Barbecue Battle

Southern Style Pork Butt with Sweet Potato Mole and Mississippi Delta Pork Hot Tamales


1 pork butt (blade pork roast)

2 quarts water

1/4 cup liquor (corn, moonshine)

3/4 cup honey (Blue Lake)

1/2 cup salt

4 quarts water

1 ham bone

2 carrots (rough chop)

3 onions (rough chop)

1 teaspoon cayenne pepper (fresh)

1 cup cocoa

1 cup pecans

8 ounces jelly (wt Scumpernong)

16 ounces fig preserves

16 ounces butter (wt sweet potato)

2 onions

1 cup garlic (peeled)

1/4 cup chipotle chiles

2 tablespoons cayenne

1 teaspoon cumin

1 teaspoon cinnamon

1/2 teaspoon allspice

1 cup apple cider vinegar

3/4 cup malt vinegar

1/2 cup rice vinegar

2 cups molasses (blackstrap)

3/4 cup brown sugar

3 tablespoons garlic (pureed)

1 pound butter

1 teaspoon ginger (fresh ground)

1 teaspoon cloves (fresh ground)

1 tablespoon cayenne pepper

3 tablespoons ancho chiles (chopped)

1 tablespoon dry mustard

3 tablespoons salt

2 teaspoons black pepper (fresh ground)

1/2 onion (juiced)

2 jalapeno chile (fresh)

3 lemon juiced

1 lime juiced

4 sardines


  1. Debone butt, roast bone and reserve for broth
  2. Cut butt in a spiral formation ending in a long, wide “hanger steak” looking piece of meat.
  3. Brine meat and cure for 24 hours
  4. With roasted bone, combine broth ingredients and simmer for one hour and strain
  5.  Combine all ingredients of the mole and process into a thick paste
  6. Remove pork butt from brine, smother with mole’ and smoke for 3 hours at 250 degrees F (approx.)
  7. Combine
  8.  Pull from smoker and transfer to grill. Cook till colored and tender, marinating with broth and mop.