Smoked Pork Butt

By Queenbee_47

Ingredients

• 10-15 pounds Pork Butt or Shoulder
• 1 cup Apple Juice
• Barbeque Rub
• Liquid Smoke

Preparation

Step 1

Inject pork with apple juice using a meat injector. Sprinkle with liquid smoke. Rub liberally with barbeque rub and allow to marinade covered overnight. Place on pit with medium low heat and allow to brown and crisp on all sides (about 1 1/2 hours). Wrap in foil pocket, with no air and place back over coals. Allow to continue cooking over low heat for at least 3 1/2 to 4 hours. Meat should be tender to the touch. Allow to sit 15-20 when removed from fire. Then shred meat with two forks and drizzle with barbeque sauce if desired.

Serve on rolls with cole slaw.