Supplies list:
6# pork butt
Worstershire sauce
Texas BBQ Rub, regular blend
Aluminum foil, heavy-duty

Pork Butt, also called pork shoulder roast, pork picnic roast, or Boston butt, is cut from the shoulder of the pig. It is an inexpensive cut of meat that is great for folks learning how to smoke. The high fat content makes it easy to cook and very tasty.

This is a shoulder roast. Wash the outside of the roast and pat it dry. The skin will crisp up during the cooking and slide right off the meat.

The heavy fat marbling will keep the meat juicy as it is cooked..

Give the meat a coat of Worstershire sauce.

Then coat it with your rub. I like a heavy coat of rub on pork butt to create a thick bark that will get mixed into the pulled pork..

The pork butt goes on my Gator Pit over a clean fire of oak and lump charcoal. Keep the smoker at a temperature of 225 degrees until the pork butt reaches an internal temperature of 170 degrees. I find that pork butts take about an hour a pound to cook.

When the pork butt reaches 170 degrees internal temperature, wrap it in heavy-duty aluminum foil and put it back in the pit until it reaches 195 to 200 degrees. Note the probe to my digital thermometer sticking out of the pork butt. I recommend a remote thermometer to anyone who does a lot of smoking. It gives you the ability to monitor the temperature of the meat without opening the smoker and losing heat, smoke and time.

When the pork butt reaches your target temperature, remove it from the pit and let it stand for a few minutes. The bones should slide right out of the meat with very little resistance.

Use a pair of forks the shred the pork butt. The Some people pick out the fattier parts of the meat, others mix it all together. The pork butt is now pulled pork. Serve the pulled pork with sauce and fresh rolls to make pulled pork sandwiches.