Smoked Pork Butt

• Baking & Spices

  • 1/4 cup Barbecue dry rub, homemade or store bought

• Drinks

  • 1 cup Carolina mopping sauce or apple juice

• Other

  • 5-pound (or larger bone in pork butt or shoulder
  • wood chips (apple, cherry, Hickory or pecan; pre-soaked for ½ hour before use

Found on kitchendreaming.com

Description

Ingredients

• 5-pound (or larger) bone in pork butt or shoulder
• ¼ cup Barbecue Dry Rub, homemade or store bought
• 1 cup Carolina mopping sauce or Apple juice
• wood chips (apple, cherry, Hickory or pecan); pre-soaked for ½ hour before use

Directions

• Pre-heat smoker to 210°F to 220°F.
• Trim fat cap on the pork butt/shoulder to ¼ inch thickness.
• Season the pork butt heavily with dry rub (optional) and place inside the smoker.
• Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals.
• Smoke the meat for 14 to 16 hours adding more wood chips every 4 hours, or as needed.
• After the first 4 hours, begin spritzing down the meat with Carolina Moping Sauce or Apple juice every two hours.
• Cook until the pork reaches an internal temperature of 185°F.
• Remove from the slow cooker and allow the meat to rest for 15 minutes.
• Pull pork apart using two forks or otherwise chop as desired.
• Serve plain or with your favorite sauce(s).