Smoked Pulled Pork Butt
Serves 1015 mins prep780 mins cook
A tender, smokey, and sweet pulled pork butt, smoked low and slow until probe tender, then shredded and tossed in its own reserved juices and pecan seasoning.
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Instructions
Smoke the pork butt at 250°F until its internal temperature reaches about 170°F. Then, wrap it up in a boat (refer to previous posts for technique) and continue cooking until it is probe tender, which is typically around 204°F internal temperature. Once cooked, let the pork butt rest for an hour. Finally, shred the pork and toss it in the reserved juices and additional Heath Riles BBQ Pecan seasoning.View original recipe