Pork butt AKA pork shoulder is AMAZING.It is a relatively inexpensive cut that can be prepared in a number of ways. Before getting a smoker, I used to prepare this in my oven, wrapping it with enough plastic wrap that you could bounce it like a soccer ball. Then I’d add foil and baking it (TIP: this is a great way to smoke meat if you don’t have a smoker).

The best thing about pork butt, other than the incredible flavor, is the versatility.You can marinade with just about anything, there are hundreds of different rubs and concoctions you can use to add to the flavor.For this recipe we’re going with our favorite pork and poultry rub for the smoker: Spicy Slavo Salt and brown sugar.We make this at home and keep a jar full on-hand at all times.Just mix 2/3Spicy Slavo Salt and 1/3 brown sugar. Easy peasy.

We used a Green Mountain pellet smoker for this recipe but that shouldn’t require any changes as long as your smoker is able to maintain temps and times.

Ingredients:

• 1 Pork Butt (7-10#s)
• 2/3C Spicy Slavo Salt
• 1/3C Brown Sugar
• 2C Pineapple Juice (Apple juice can be substituted)
• 1/2C Apple Cider Vinegar

Preparation:

1. Wash the butt with cold water and pat dry with paper towels
2. Season generously with blend of Spicy Slavo Salt and brown sugar.
3. Refrigerate overnight (12-24 hours).
4. Pull butt out of fridge 2-3 hours before time to start cooking so that the meat gets up to room temp.
5. Season butt again with the Spicy Slavo Salt brown sugar mix.
6. Preheat smoker to 380 degrees.
7. lace meat on smoker fat side up and cook for about 1 hour as this helps to set in the seasoning.
8. Turn the smoker down to 235 degrees and let the fun begin.
9. Combine juice and cider vinegar into a spray bottle (we have a spray bottle dedicated to just this usage that way you don’t Clorox your meat accidently!). Spray the meat every hour or as often as you can remember to do so, this will help keep the meat moist.
10. At about the 6 hour mark, the meat should be around 160 degrees.Wrap it tightly in 2 sheets of foil or butcher paper before you seal it up. Pour about 1 cup of the juice vinegar mixture over the meat and wrap it up.
11. Keep the meat on the grill until you hit an internal temp of 195-200 degrees (approx. 4-5 hours).
12. Carefully remove the meat in the foil from the grill and let it rest either on the counter for 30 minutes or you can hold it in an ice chest for a couple of hours.Discard the excess juice wrapped up with the meat.
13. Use forks or meat claws to shred the meat and enjoy! BTW, the leftovers are great for sandwiches, burritos, mixed with scrambled eggs, etc.