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Pork butt or shoulder is a smoked food staple. This low-and-slow smoked meat is the perfect solution for feeding a large, hungry crowd. Pork butt is laced with flavorful fat and connective tissue that melt when cooked low and slow, giving the pork an incredibly tender texture and succulent flavor.
You can smoke this completely on the smoker but I have found that finishing in the oven produces a juicier finished product.
If you are new to smoking meat, start with this and you will be an instant smoking hero!
Ingredients:
1 (4- to 5-pound) boneless pork shoulder roast
3 tablespoons dry mustard
1½ tablespoons light brown sugar
2 tablespoons salt
2 teaspoons pepper
2 teaspoons paprika
¼ teaspoon cayenne pepper
Directions:
For the spice rub and pork:
Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. Roast can be wrapped tightly in plastic wrap and refrigerated for 24 hours.
Cooking:
Using a Weber Bullet Smoker, put 50 coals in the bottom of the smoker. Wedge 5 large wood chunks in. Fill the bowl 1/2 - 3/4 full with water. In a chimney, light 25 coals. When white, spread over the unlit coals. Add the pork to the smoker and smoke for 2.5 hours. The smoker should sit between 225-300 deg.
Heat oven to 325 deg. Transfer meat to a baking pan and pour 1/2 cup of sauce over the meat. Wrap tightly with foil and put in the oven for 2.5-3 hours. After 2.5 hours, check for tenderness. When ready remove and let sit, wrapped, for 30 min. Chop the pork then add a litte of the baking liquid and another 1-1.5 cups of bbq sauce on to.
Server or put in fridge to reheat the next day. 2 hours in a crock pot on high warms the pork very nicely.
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