Delicious slow smoked pork with a sweet and spicy seasoning blend
Prep Time 15mins
Cook Time 14hrs
Course Main Course
6-8poundpork buttaka"Boston butt"
1tsp onion powder
Combine all of the seasonings in a small bowl and stir well.
Trim any large chunks of fat from the outside of the meat, leaving around ⅛ inch of the fat cap in place. Then thoroughly coat with the seasoning mix on all sides and inside any crevices. If possible wrap the meat in plastic, then set on a rimmed baking sheet and refrigerate overnight.
Preheat your smoker to around 225°F and place the pork in the smoker with the fat cap side up, then cover the smoker.
This step is optional, but if you want to speed up the cooking process, when the pork reaches around 150-160°F remove and wrap tightly in foil or butchers paper and return to the smoker. Raise the heat to 275°F. When the internal temperature reaches around 180°F, remove the foil and return to the smoker.
Continue cooking until it reaches an internal temperature of 195-200°F then remove from the smoker and wrap in foil and let rest for 30 minutes to an hour. After it has rested and cooled slightly, shred the meat and sauce lightly before serving.