Authoradmin
DifficultyIntermediate

The Flaming Rooster Pork Butt Recipe will give your pork shoulder a well balanced flavor of smoke, spices and a hint of sweet to compliment that natural pork flavor very well.

Yields1 Serving
Prep Time30 minsCook Time8 hrsTotal Time8 hrs 30 mins

 Pork Butt or Pork Shoulder (6 - 12 Pounds)We prefer a bone-in pork butt
 Mustard or Olive OilTo apply the rub, your preference
 Wood: Pecan Wood, Apple Wood or Hickory WoodWe prefer Pecan Wood with Pork Shoulder
 16 oz OPTIONAL: Apple Cider Vinegar
PORK BUTT RUB RECIPE

1

Purchase a Pork Shoulder or Pork Butt ranging any size you want. We typically do 8 - 11 pounds. We prefer BONE-IN PORK BUTT.

Rinse the Pork well and place on a baking sheet.

APPLY THE RUB
2

Once your Rub is ready (Recipe Here: ), apply Mustard or Olive oil on the Pork Butt and sprinkle the rub generously even on both sides, patting in with your hands.

3

Wrap the pork in plastic wrap and put in the refrigerator overnight. If you don't have that much time, 6 hours or more is recommended.

THE SMOKING PROCESS
4

Prep your smoker with your wood and get the temperature to 225 degrees.

5

If you are using a Big Green Egg or Kamado Joe, you will have the place setter in the smoking configuration with feet up. Take a foil pan and fill the pan with 1 inch of water and 16 ounces of Apple Cider.

This will act as your 'mop or spritz' without having to care for it during the smoking process.

6

Place the pork butt on the smoker fat side up.

Place your meat temperature probe in the thickest part of the pork butt.

7

Smoke the Pork Shoulder for 6 hours.

8

After 6 hours, wrap the pork butt in foil or butcher paper. After 6 hours you have plenty of smoke in the pork butt and you want to avoid it from drying out.

9

Smoke until your pork butt reaches 203 degrees internal temperature.

Technically, the pork butt is safe to eat after 165 degrees, but keeping it on until 203 will provide optimum flavor and allow the internal fat to render - trust us on the 203 degrees!

THE RESTING AND SERVING PROCESS
10

You want to rest the pork butt at least 30 minutes uncovered or loosely wrapped. This will allow time to let the juices settle down and the flavor profile to even out inside the pork butt.

11

If you did a bone-in pork butt, with one hand gently pull on that bone - it will slide right out if you cooked it to 203 degrees!

12

There are many recipes to do with pulled pork, but the method of creating the 'pulled pork' is shredding it with utensils.

If you have bear claws, these work the best. But if not, grab 2 forks and start shredding.

13

You can make pulled pork tacos, pulled pork sandwiches, smoked pork enchiladas, pulled pork nachos and many more recipes with this - enjoy!

CategoryCooking Method

Ingredients

 Pork Butt or Pork Shoulder (6 - 12 Pounds)We prefer a bone-in pork butt
 Mustard or Olive OilTo apply the rub, your preference
 Wood: Pecan Wood, Apple Wood or Hickory WoodWe prefer Pecan Wood with Pork Shoulder
 16 oz OPTIONAL: Apple Cider Vinegar
PORK BUTT RUB RECIPE

Directions

1

Purchase a Pork Shoulder or Pork Butt ranging any size you want. We typically do 8 - 11 pounds. We prefer BONE-IN PORK BUTT.

Rinse the Pork well and place on a baking sheet.

APPLY THE RUB
2

Once your Rub is ready (Recipe Here: ), apply Mustard or Olive oil on the Pork Butt and sprinkle the rub generously even on both sides, patting in with your hands.

3

Wrap the pork in plastic wrap and put in the refrigerator overnight. If you don't have that much time, 6 hours or more is recommended.

THE SMOKING PROCESS
4

Prep your smoker with your wood and get the temperature to 225 degrees.

5

If you are using a Big Green Egg or Kamado Joe, you will have the place setter in the smoking configuration with feet up. Take a foil pan and fill the pan with 1 inch of water and 16 ounces of Apple Cider.

This will act as your 'mop or spritz' without having to care for it during the smoking process.

6

Place the pork butt on the smoker fat side up.

Place your meat temperature probe in the thickest part of the pork butt.

7

Smoke the Pork Shoulder for 6 hours.

8

After 6 hours, wrap the pork butt in foil or butcher paper. After 6 hours you have plenty of smoke in the pork butt and you want to avoid it from drying out.

9

Smoke until your pork butt reaches 203 degrees internal temperature.

Technically, the pork butt is safe to eat after 165 degrees, but keeping it on until 203 will provide optimum flavor and allow the internal fat to render - trust us on the 203 degrees!

THE RESTING AND SERVING PROCESS
10

You want to rest the pork butt at least 30 minutes uncovered or loosely wrapped. This will allow time to let the juices settle down and the flavor profile to even out inside the pork butt.

11

If you did a bone-in pork butt, with one hand gently pull on that bone - it will slide right out if you cooked it to 203 degrees!

12

There are many recipes to do with pulled pork, but the method of creating the 'pulled pork' is shredding it with utensils.

If you have bear claws, these work the best. But if not, grab 2 forks and start shredding.

13

You can make pulled pork tacos, pulled pork sandwiches, smoked pork enchiladas, pulled pork nachos and many more recipes with this - enjoy!

Flaming Rooster Pork Butt (Pork Shoulder) Recipe
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