wood chips(apple, cherry, Hickory or pecan); pre-soaked for 1/2 hour before use
Instructions
Preheat smoker to 225°F to 250°F.
Trim the fat cap on the pork butt/shoulder to 1/4 inch thickness.
Season the pork butt heavily with the dry rub (optional) and place inside the smoker.
Add 2 handfuls of wood chips into the cup of the electric smoker or onto the hot coals.
Smoke the meat for approximately 1 to 2 hours per pound depending on the temperature of the smoker [see notes below].
Replace wood chips for smoke as they run out for an intense smoky flavor.
After the first 4 hours, begin spritzing down the meat with Carolina Moping Sauce or Apple juice every two hours.
Cook until the pork reaches an internal temperature of 195 °F - 205 °F (pulled pork).
Remove from the slow cooker and allow the meat to rest for 15 minutes.
Pull pork apart using two forks or otherwise chop as desired.
Serve plain or with your favorite sauce(s).
Notes
For pork shoulder or pork butt, the smoking time usually takes about 2 hours per pound minutes per pound of meat at 225°F.
Meanwhile, for 250°F, plan on about 60-90 minutes per pound.
Nutrition is calculated based on the recipe as written. Additions, omissions, or substitutions will change the calculated values shown. The addition, omission, or substitution of ingredients will alter the nutritional information shown. Nutrition percentages are based on a 2000-calorie diet. The FDA recommends 80 micrograms of vitamin K.