Smoked Pork Butt
No, it’s not from the rear of the pig, but pork butt is a tasty cut from the pig’s shoulder. Break it apart, eat it as is, make a sandwich or a wrap – with this recipe, it’s tender, delicious, and can be used however you like. Time and very little attention is all it takes.
3 1/2 lb. cut of pork butt
1 12-oz. bottle of any light-colored beer
1/2 cup of apple cider vinegar
2 tbs. of brown sugar
2 tbs. of kosher salt, divided
2 tbs. of Stone Pale Ale Mustard 2.0
2 tsp. of cracked black pepper
Apple wood and cherry wood chips for smoking
Rub the meat with the mustard. Mix together the brown sugar, black pepper, and 1 tbs. of salt, and rub this mix evenly over the meat and mustard. Wrap the meat in plastic wrap, put on a large plate or sheet pan, and let sit in the refrigerator for at least 8 hours.
Prepare the smoker with the wood chips at 200 degrees F. Make a “mop sauce” to baste the pork butt while smoking. Combine the beer, vinegar, lime juice and leftover lime peel, and remaining 1 tbs. of salt. Smoke the meat for 10 hours, but do not use the mop sauce during the first 2 hours. After the first 2 hours, baste with the mop every hour.
After 10 hours, the meat should be so tender it falls apart.