Jasper’s Kitchen: Kansas City BBQ Pork Butt🔥🐖

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar provides a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar and additives.

Preheat the smoker to 250°F (121°C).

Prepare the rub by mixing onion powder, smoky paprika, garlic powder, sea salt, dry mustard, black pepper, and brown sugar in a bowl.

Apply mustard all over the pork butt for flavor.

Generously coat the pork butt with the rub, ensuring to cover the top and sides.

Prepare a spritzer with a mixture of apple juice and apple cider vinegar.

Place the pork butt in the smoker, fat side up, and smoke it for about 6 to 8 hours, or until the internal temperature reaches 165°F (74°C).

Every hour, spritz the pork butt with the apple juice and vinegar mixture to keep it moist.

After reaching 165°F, wrap the pork tightly in foil or butcher paper and return it to the smoker.

Continue cooking the pork until it reaches an internal temperature of 195 to 205°F (90 to 96°C) and is fork tender, which will take an additional 2.5 to 3 hours.

Remove the pork from the smoker and check the bark.

Shred the pork using meat claws, noting how easily it pulls apart.

Serve the shredded pork on a bun with coleslaw and barbecue sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary