Ingredients:
- 1 (5-lb) or larger bone-in pork butt
- special equipment: charcoal and hickory and apple wood chips soaked in water 1/2 hour prior to cooking
Directions:
- Twelve hours prior to cooking, trim fat cap to 1/4-inch thickness from pork butt. Season heavily with dry rub. Place in plastic bag and refrigerate overnight.
- Remove pork from refrigerator 2 hours prior to cooking to come to room temperature.
- Prepare smoker to temperature of 210 to 220 degrees F and place 1 handful of hickory chips and 1 handful of apple chips on hot coals.
- Place pork butt in smoker and smoke for 14 to 16 hours adding 1 handful of hickory and 1 handful of apple chips every 4 hours. After 5 hours in smoker, begin spraying generously with apple juice every 2 hours.
- Pork will be done when the internal temperature reaches 185 to 190 degrees F.
- Pull or chop meat as desired and top with your favorite sauce!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 24.49 Kcal (103 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 0.83mg | 0% | |
| Potassium | 20.87mg | 0% | |
| Total Carbs | 5.94g | 2% | |
| Sugars | 5.06g | 20% | |
| Vitamin C | 8.7mg | 15% | |
| Calcium | 1.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 102.35 Kcal (429 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.45mg | 0% | |
| Potassium | 87.22mg | 0% | |
| Total Carbs | 24.81g | 2% | |
| Sugars | 21.16g | 20% | |
| Vitamin C | 36.5mg | 15% | |
| Calcium | 6.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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