Jalapeño Butter Pork Butt

Prep Time

15 minutes

Cook Time

720 minutes

Servings

8-10 people

This Smoked Pork Butt by @FirehouseGrub is cooked low and slow, and falls right off the bone. Serve it pulled on sandwiches, piled onto a plate, or straight off the cutting board.

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Ingredients

pork butt
Tony Chachere’s Original Creole Seasoning
Tony Chachere’s Butter & Jalapeño Injectable Marinade
mustard (to use as a binder)
1/4 cup apple cider vinegar mixed with 3/4 of a cup of water
1 can Dr. Pepper or Coca-Cola
Clear

Directions

Trim pork shoulder if needed. Score the fat cap. Turn 90 degrees and score again so that you have little squares on top.
Drizzle a little mustard over the pork shoulder and rub it in until evenly coated.
Season all sides liberally with Tony Chachere’s Original Creole Seasoning.
Inject pork butt with Tony Chachere’s Butter & Jalapeño Marinade.
Preheat smoker to 225-250ºF.
Once the smoker reaches temperature, place the pork shoulder on and smoke untouched for 3 hours.
At the 3-hour mark, spritz the pork shoulder with a water and apple cider vinegar mixture. Repeat every 45-60 minutes until the internal temperature reaches 165ºF and the bark has set.
Remove pork shoulder and place it in a metal tray. Pour the soda over the pork shoulder. Cover with foil and return to the smoker.
Continue smoking until the internal temp reaches 203-205ºF. Remove from the smoker and shred!

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