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Preheat smoker to 250 degrees F.
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Trim Pork of excess fat
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Season entire pork butt generously with rub
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Insert probe thermometer into thickest part of pork (not too close to the bone)
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Smoke directly on grill 6-7 hours or until internal temperature of 160 degrees F.
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Place pork butt in deep foil pan and pour 2 C Apple Cider on top (keep probe in)
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Cover with two layers of tin foil
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Cook at 250 for 2-3 hours or until internal temp reads 204 degrees F.
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Drain liquids and separate from fat. Set liquid aside
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Remove bone and pull or shred
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Add liquid back into pork and mix
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Enjoy!