PORK BUTT THAT ROCKS
Juicy and tender on the inside and a perfect sweet crust with a little crunch and leftovers for days, this pork butt recipe is a trip to paradise city! Low and slow is the name of the game, and well worth the wait. This one rocks!
Step One: Ingredients
Start with a 3-7 pound pork butt, rinsed and patted dry with paper towel
Rub That Rocks Backstage Squealer
Step Two: Prepare
Preheat oven (or smoker) to 250°F
Gash (cut a cross-hatch pattern in the top of the meat fat) to allow the spices and juices to absorb into the meat.
Coat the pork butt on ALL sides with Rub That Rocks Backstage Squealer
Place pork butt (fat side up) on a lined cookie sheet or baking pan coated with non-stick spray
Step Three: Bake
Bake uncovered on center rack for approx. 8 hrs to slice/10 hrs to fall apart.
TIP: Low and slow is the name of the game, and well worth the wait.
