Sweet & Smokey Hollywood Pork Butt

Ingredients

• 1 bone-in pork shoulder (size of your choice)
• 2 cups apple juice, in a food-grade spray bottle
• Bearded Butcher Hollywood Blend
• Aluminum foil
• 1 half-size aluminum steam pan

Instructions

1. Coat pork shoulder generously with Bearded Butcher Hollywood Blend ensuring all sides are well coated. Set aside during preheat time and allow meat to sweat out.
2. Preheat smoker to 225 degrees Fahrenheit – use super smoke option if available.
3. Place pork shoulder into smoker with fat side down.
4. Spritz meat every 45-60 minutes with apple juice until the internal temperature reaches 165 degrees Fahrenheit.
5. Transfer pork shoulder to the foil pan. Add 1 cup of apple juice to the pan and wrap the pan tightly with aluminum foil.
6. Place wrapped pan back in the smoker and increase the temperature to 275 degrees Fahrenheit.
7. Allow to cook until internal temperature reaches 204 degrees Fahrenheit at the thickest part without the thermometer touching the bone.
8. Remove the pan from the smoker and open the foil, allow to vent until it stops steaming (approximately 5-10 minutes). This will stop the cooking process.
9. Once no more steam is visible, seal the foil back and place the pan in an unlit oven to rest for 45-60 minutes.
10. While wearing lined or heat-resistant gloves, carefully remove and discard the bone. Shred meat using gloved hands or shredding claws. Remove and discard any chunks of fat during this process.
11. Serve on a bun, topped with your favorite bbq sauce and enjoy!

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