This is the item I got a smoker to make. Patience is the key here. This is the OG recipe for me. I’ll drop the other variations soon. You can get as creative as you’d like with a pork butt.

GOROCERY LIST:

• Pork butt
• Mustard
• Seasoning of choice
• Apple juice
• Butter
• Bunny Bread Hamburger Buns (REQUIRED)
• Cole Slaw (OPTIONAL)

INSTRUCTIONS: 

• Trim the pork butt to allow as much meat to show as possible
• Score the fat cap in a 1×1 inch square pattern
• Slather the pork with mustard as a binder and season liberally with rubs of your choice
• Place on smoker at 275 degrees and cook to 165 internal temp. You can spritz with apple juice periodically if you’d like.
• Remove from the smoker at 165 degrees. Add apple juice to a tin pan, place pork butt in the pan, top with pads of butter, brown sugar, and more seasoning, wrap with foil and place back on the smoker
• Cook to 205 or probe tender and pull from the smoker
  • If you didn’t reach your desired bark color, you can pull the aluminum foil around 195 to try to get a little color back.
• Rest for as long as you can resist, but long enough not to burn your hands off. I usually wait about 45 minutes.