Smoked Pork Butt
If good things take time, it doesn’t get much better than this Smoked Pork Butt. Rubbed with mouthwatering flavors like brown sugar, hot paprika, onion and garlic, it’s smoked all day over oak and apple wood for pull-apart goodness and a classically crispy bark. Sweet and savory with a spicy edge, shred it and serve on buns with Carolina-style mustard sauce.
About the cut: Pork butt is a cut that comes from the upper part of the pig's shoulder. A tough piece of meat with lots of connective tissue, it's one of the easiest meats to smoke when cooked low and slow and a great cut for beginners to learn the craft.
- 1 (6-8 pound) pork shoulder
- 1 cup apple cider vinegar
- > oak and apple blend wood chunks
- 12 burger buns
- 2 cups coleslaw (optional)
- 1/4 cup light brown sugar
- 3 tablespoons kosher salt
- 2 tablespoons hot paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1/4 cup yellow mustard
- 3 tablespoons Dijon mustard
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon white pepper
- 1 teaspoon cayenne hot sauce
- > FDA approved butcher paper
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