Smoked Pork Butt | Oklahoma Joe’s®

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Preparation

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Steps

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8

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1. Preheat your smoker to 225°F and toss a few wood chunks onto hot coals.

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2. In a medium-size bowl, combine brown sugar, salt, paprika, onion powder, garlic powder and pepper, mixing with your fingers to break any lumps. Generously season the pork butt on all sides with the dry rub.

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3. Place the pork butt in your smoker. Close the lid and cook until the internal temperature reaches 160°F, about 6 hours. Spritz with apple cider vinegar every hour to keep moist.

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4. Remove pork from smoker and wrap in

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peach butcher paper. Return wrapped pork to the smoker and cook until the internal temperature reaches 205°F, another 2 to 4 more hours.

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5. Meanwhile, combine yellow and Dijon mustards, butter, honey, vinegar, brown sugar, salt, oregano, white pepper and cayenne hot sauce in a medium saucepan. Simmer for 10 minutes, remove from heat and set aside.

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6. Remove pork shoulder from the smoker and let it rest at room temperature for 45 minutes to 1 hour.

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Hot Tip

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Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.

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7. Using

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meat claws or

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disposable BBQ gloves, shred the pork shoulder, discarding any bones or chunks of fat.

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8. Serve in toasted buns with Carolina-style mustard sauce, coleslaw and

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smoked French fries.