We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after its done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not
INGREDIENTS (for 1 servings):
- 7 pounds fresh pork butt roast
- 2 tablespoons ground New Mexico chile powder
- 4 tablespoons packed brown sugar
PREPARATION:
If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).
See Our Smoking Tips.