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Smoked Pork Butt

You always want to cook a pork butt, also known as pork shoulder, low and slow so the meat has time to become fall-apart tender. While it doesn’t take too much time to prepare the pork, plan on a long cooking time. You won’t regret the results!

How to Make It

  1. Let roast stand at room temperature for 1 hour. Preheat smoker to 275°. Add wood chips or pellets to smoker according to manufacturer’s directions.
  2. Trim excess fat from pork, leaving some exterior fat. Pat roast dry; rub with mustard and sprinkle with spice rub. Place pork in smoker. In a spray bottle, combine apple cider and vinegar; lightly spritz pork. Smoke, spritzing pork every hour, until pork reaches 165° and is a dark brown color, about 5 hours.
  3. Transfer pork to a 13x9-in. baking pan or large cast iron skillet; liberally spritz with cider mixture. Cover tightly with foil and return to smoker. Cook until pork reaches desired degree of doneness. For sliced pork, cook until pork reaches 190° to 195°, 2-3 hours longer. For pulled pork, cook until 200° to 205°. Remove and let rest at room temperature, covered, 45-60 minutes. For slices, cut around bone and cut roast into slices. For pulled pork, remove bone and shred pork. Skim fat from cooking juices; toss pork with cooking juices.

Ingredients

  • 1 bone-in pork shoulder roast (8 to 10 pounds)
  • Applewood chips or pellets
  • 3 tablespoons spicy brown mustard
  • 1/4 cup All-Purpose Meat Seasoning or favorite spice rub
  • 1/3 cup apple cider or juice
  • 3 tablespoons cider vinegar

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