Prep Time: 15 minutes
Cook Time: 8 hours
Ingredients:
- 1 boneless pork butt (about 5-6 pounds)
- For Rub:
- 1/4 cup brown sugar
- 1/4 cup paprika
- 2 tablespoons black pepper
- 2 tablespoons salt
- 2 teaspoons dry mustard
- 1 tablespoon cayenne
- Finishing Sauce:
- 1 1/2 cups apple cider vinegar
- 1/2 cup hot water
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne
Preparation:
In a small mixing bowl, combine all rub ingredients. Coat pork shoulder with seasonings and cover with plastic wrap. Refrigerate for 1 hour.Preheat smoker and prepare for an 8 to 10 hour smoke.
Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 215 and 225 degrees F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185 degrees F.
Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. Afterwards unwrap pork butt and shred. Combine all ingredients to make the sauce. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Cole Slaw if desired.
