Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Yield: Serves 6 to 8
- 1 boneless pork butt (about 5-6 pounds)
- For Rub:
- 2 dried chipotle peppers
- 3 tablespoons black pepper
- 2 tablespoons dried oregano
- 1 tablespoon dried cilantro leaves
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon ground dry orange peel
Make sure wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 200 - 225°F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 185°F.
Once pork is cooked remove from smoker. Wrap tightly in foil and allow to sit for an hour. Afterward unwrap pork butt and shred. Combine pork with 1/3 of your favorite table sauce. Keep warm and serve on white bread buns with remaining sauce on the side. Top with Cole Slaw.