Ingredients:

• 7-8 lb. Prairie Fresh Natural Fresh Pork Shoulder Butt
• B Xtreme Texas Dust
• B Xtreme Devil Dust
• LC BossHog Pork Injection
• 1.5 oz Hot Honey
• 1.5oz Parkay Squeeze Vegetable Oil Spread
• 1.5 oz Apple Juice

Instructions:

1. The night before, trim off any concentrated/hard fat and remove glands and veins from the meaty side. Only trim off the corners from the fat cap.

2. Wrap the shoulder with Saran wrap, then inject the shoulder with LC BossHog and refrigerate overnight.

3. The next day, Pat the excess fluids away with a paper towel and drain any liquid that has accumulated in the pan.

4. Apply olive oil, a base coat of B Xtreme Devil Dust, and B Xtreme Texas Dust. Let the meat sweat through the rub for about 45 minutes.

5. Preheat your Smoker to 275°F and place the meat on the grill fat side up. Insert a meat thermometer halfway into the roast’s thickest part, but do not touch the bone. Spray apple juice on meat every hour or so to keep it moist.

6. Once the internal temperature of the meat reaches 170 degrees (about 5 ½ to 6 hours), Remove it from the grill and place it on the tin foil. Spray the meat down one last time with the apple juice, squeeze the Hot Honey, and spread the Parkay Squeeze Vegetable Oil Spread on top. Wrap it up tightly with the tin foil. Place the meat thermometer back in as close as you can to the same spot, and put the meat back on your grill.

7. Keep the meat on the grill until the internal temperature reaches 205°F. (about 2 hours) Pull off your pork butt and wrap it up in a bath towel and let it rest for 2-3 hours in a cooler.

Now, it is ready to pull apart and serve!

Recipe Provided by B Xtreme BBQ