A perfect recipe for smoked bone-in pork butt, seasoned generously, spritzed with apple juice, and slow-smoked with hickory and cherrywood until tender and shreddable. Ideal for feeding a crowd on a long weekend.
Season bone-in pork butts generously with barbecue rub. Place the pork butts fat cap down in a disposable aluminum pan. Smoke at 225°F using Hickory and Cherrywood. Spritz the meat with apple juice every 45 minutes. When the meat reaches an internal temperature of 170°F, wrap it with foil. Before sealing, add 1/2 cup apple juice, 1/2 cup brown sugar, and a drizzle of honey over the pork butt. Return to the grill and continue to barbecue until the internal temperature reaches 204°F. Rest the pork for a minimum of one hour, then shred the meat, discarding any fat, cartilage, and bone. Enjoy piled high with your favorite BBQ sauce and some coleslaw. Leftover pulled pork is perfect on nachos the following day.
