Ingredients
- 1 4-8 pound pork butt
- 2 tbsp mayonnaise
- 1/4 cup BBQ rub
- 1/2 stick butter
- 2 tbsp brown sugar
- 1/4 cup apple cider
Instructions
- Using a sharp knife, trim the pork butt of any excess fat, especially along the top and sides.
- Generously apply the mayo all over the pork, to act as a binder for the rub. You can use yellow mustard or worcestershire instead.
- Generously season the pork all over with your BBQ rub. Allow the rub to adhere counter-side for 30-60 minutes.
- Preheat your smoker to 275F. Add the pork butt, fat side down, and set an internal temperature alert for 165F. This should take 3-4 hours, depending on the size of your pork.
- As the pork is cooking, be sure to spritz it with apple juice or apple cider vinegar every hour.
- Once the pork hits 165F, add it to a half tray aluminum foil pan. Add the butter, brown sugar, and apple cider. Then wrap tightly with aluminum foil and return to the smoker.
- Continue smoking the pork until it hits an internal temperature of 205F. This should take another 3 hours or so.
- Once finished cooking, allow the pork to rest at room temperature for 30 minutes before pulling it. Be sure to preserve the pan juices.
- Pull the pork with your hands—with gloves—and place into an aluminum sheet try. If you want, you can use a fat separator and add the pan juices back into the pork to make it more flavorful. You can also add your favorite BBQ sauce, and some additional rub here as well. Then serve the pork on its own, or as a pulled pork sandwich, and enjoy!
Nutrition
Calories: 72kcalCarbohydrates: 3gProtein: 0.1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 55mgPotassium: 11mgFiber: 0.01gSugar: 3gVitamin A: 143IUVitamin C: 0.1mgCalcium: 4mgIron: 0.03mg
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