Antonio Colmenares - Texas Pork Butt

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce additives.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice is a common substitute.

pork butt

🥗Healthier: pork loin

💰Cheaper: chicken thighs

Pork loin is leaner; chicken thighs are cheaper protein.

Remove the pork butt from the packaging, ensuring to keep the blood contained.

Pat the pork butt with a paper towel to remove excess moisture.

Trim any hanging pieces of fat and round the corners of the pork butt to prevent burning.

Apply mustard generously all over the pork butt.

Prepare the rub using 1/2 cup salt, 1/2 cup black pepper, and 1 tablespoon paprika.

Evenly apply the rub over the pork butt, ensuring all sides are coated.

Make shallow cuts in the fat layer of the pork butt after applying the mustard.

Place the pork butt in the smoker with the fat side up.

Cook the pork butt in the smoker for 3 hours at 250°F (121°C).

Check the pork butt after 3 hours to see how it is cooking and if it is developing a bark.

Wrap the pork butt in foil with butter and barbecue sauce when it reaches an internal temperature of 175°F (79°C).

Increase the smoker temperature to 275°F (135°C) and continue cooking until the internal temperature reaches 204-205°F (96-96°C).

Let the pork butt rest for 12 hours before shredding, or at least 2 hours if short on time.

Shred the pork butt, ensuring the bone comes out clean and the meat is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary