AKA Pork butt, Boston butt or pork shoulder. This tried and true recipe is simple and easy!

Ingredients

• 1 bone in pork butt. 8-10 lbs.
• Meat Church Honey Hog
• 1 C Apple juice for spritzing
• Butcher Paper

Prepare your Smoker
Prepare your smoker at a temperature of 250-275 degrees. I prefer pecan for this cook on my Oklahoma Joe Bandera Offset Smoker

Pork butt prep
Remove all excess fat from the pork butt. Only leave minimal on the bottom, although this is less important as you can remove it after the cook. Optional – butcher the area around the money muscle to expose it. You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.

Season the pork butt

Season all sides of the pork liberally I prefer Meat Church Honey Hog but you can use your favorite rub. Allow the pork butt to “sweat out” which just means let the season fully adhere a couple hours is good but overnight is better.

Smoking the pork butt
This cook should take around 8 hours or so depending on weight. Plan on an hour per pound at most. Place the butt directly on the grate, fat side down.

Spritz every hour with apple juice or cider vinegar. We are targeting a beautiful mahogany color. This will occur just before the butt starts to turn really dark. This should be around the 6 hour mark with an internal temp near 165.

Wrap the pork butt

When the pork butt reaches an internal temp of 165 pull it off and wrap in butchers paper. Continue smoking the butt until it reaches 205 degrees internal temperature.

Finishing
Simply allow this butt to rest for 30 – 45 mins. Then shred or pull the butt, continually tossing in its own au jus.

I served this with pit beans and fresh cut fries!!