Preparation time: 10 mins
Cooking time: 7 hrs.
- 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
- 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.
- 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 every hour, until pork reaches 165° and is a dark brown color, about 5 hours.
- 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 slice pork, cook until pork reaches 190° to 195°, 2-3 hours longer. For pulled pork, cook until 200° to 205°. Remove and let stand 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.
Posted by Coba Grills and we thank Taste of Home for this delicious recipe and the recipe link https://www.tasteofhome.com/recipes/smoked-pork-butt/