Ingredients
Scale
- 1 8-10 lb bone in pork butt
- 1/2 cup of BBQ seasoning of choice
- 1/4 cup apple cider vinegar
- 1/2 cup apple juice
- 1 cup BBQ Sauce
- 2 tablespoons yellow mustard (optional binder)
Instructions
- Preheat your smoker between 300°f-350°F with your favorite smoking wood or pellet.
- Trim the pork butt removing any excess fat, leaving the fat cap intact.
- Rub the pork butt with a binder if desired, like yellow mustard. Then season the pork butt generously with bbq seasoning.
- Smoke the pork butt with the fat side down and uncovered until the internal temperature of the meat reaches 165°F. This will take 3-5 hours depending on the size of your pork and temperature of the smoker. (You can spritz hourly with 1/2 cup of apple juice)
- Once the internal temperature of the pork reaches 165°F, place it into a foil pan with 1/4 cup of apple cider vinegar and 1/4 cup apple juice. Then cover top with foil.
- Place the covered pork butt back into the smoker and continue cooking until it reaches an internal temperature of 200-205°F. Open the corner of the foil to allow some heat to escape and rest for at least 30 minutes but 2 hours is ideal.
- With heat proof gloves or meat claws, carefully shred the pork with its own juices. Remove any unwanted gristle or un rendered fat. You may want to add some extra bbq seasoning to the shredded pork to give it another pop of flavor.
- Toss with bbq sauce if desired and enjoy!
- Prep Time: 15 minutes
- Cook Time: 6 hours
