I make 8 to 12 of these for the Luau every year.
1 Pork butt (aka Boston Butt. Not a "Picnic Roast")
Rub (recipe follows) - or use Cliff's Dry Rub
1 9 x 13 foil pan
Electric smoker (I have a CookShack Smokette)
1 chunk of Sugar Maple or Hickory
Heavy duty rubber gloves*
Rub the pork all over with a good coating of rub (use 1/2 cup). Place the pork fat-side-up in the foil pan.
Cook at 250 in the smoker with one chunk of maple (or hickory) for 6 hours.
Cooking the pork in a foil pan accomplishes 2 things:
1) it collects the wonderful liquid to use later, and
2) it keeps your smoker clean.
At this point you have 2 options: Continue cooking in the smoker for another 6 hours, or:
Remove the pan from the smoker and cover tightly with foil.
Bake in your regular oven at 250 for 6 hours.
Put on a pair of heavy duty rubber gloves* and remove the pork from the pan onto a cookie sheet.
Carefully pour the accumulated liquid into the fat separator.
Save the foil pan.
Pull the pork into pieces, removing any extremely fatty bits. Some fat is good, though.
Break up the "bark" (the dark crust on the outside) and distribute it in with the meat.
Don't completely shred the meat -- some big lumps are nice.
Pile the pork back into the foil pan as you pull it.
Stir the following into the defatted liquid: 1 t salt, 1 T dry rub, 1 T cider vingar.
Pour the liquid over the pork and serve immediately or cover tightly with foil and refrigerate.
If the pork has been refrigerated, place the whole pan into a 300 degree oven and cook for 45 minutes to 1 hour, or until pork is heated through.
Serve with Pulled Pork Finishing Sauce and your favorite barbecue sauce.
This makes enough for 12 pork butts. (See below for a smaller amount)
1 1/2 cup Paprika
1 1/2 cup Brown Sugar
6 T table salt (not kosher)
2 T Chipotle powder
2 T Smoked Spanish Paprika
1/4 cup Ground Ancho
1/2 cup Dry Mustard
1/2 cup Ground Black Pepper
1/4 cup Onion Powder
1/4 cup Garlic Powder
1 t Cinnamon
1 T celery salt
1 T ground clove
To make enough rub for a single pork butt:
2 T Paprika
2 T Brown Sugar
1 1/2 t table salt (not kosher)
1/2 t Chipotle powder
1/2 t Smoked Paprika
1 t Ground Ancho
2 t Dry Mustard
2 t Ground Black Pepper
1 t Onion Powder
1 t Garlic Powder
1/4 t celery salt
1/4 t ground clove
a pinch of cinnamon