Oven-Smoked Pulled Pork Butt

Ingredients

• 5 lb Pork Butt (trimmed, excess fat removed, left with a thin fat cap)
• 1 tsp Celery Salt (used for a quick 5‑minute sweat before main rub)
• 2 tbsp Coarse Black Pepper (16‑mesh grind, adds crust and interior flavor)
• 2 tbsp Meat Candy (Sucker Busters) (sweet‑spicy rub that helps develop color and bark)
• 2 tbsp Apple Cider Vinegar (part of the spritz liquid)
• 2 tbsp Water (dilutes the spritz)
• 1/4 cup Apple Juice (adds sweetness to spritz and later to the wrap liquid)
• 2 tbsp Honey Peach Glaze (Sucker Busters) (final glaze for a sweet‑peach finish)
• 1 roll Aluminum Foil (for wrapping the pork)

Instructions

1. Trim the Fat Cap

   Place the pork butt on a cutting board and remove excess fat, leaving a thin, uniform layer of fat for moisture. Use a sharp knife to slice off any hard or thick sections.

   Time: PT10M

2. Prepare the Seasoning Mix

   In a mixing bowl combine celery salt, coarse black pepper, and Sucker Busters Meat Candy. Stir until evenly distributed.

   Time: PT5M

3. Season the Pork

   Pat the pork dry, then rub the seasoning mix all over the surface, making sure to coat both sides and the ends.

   Time: PT5M

4. Initial Sweat with Celery Salt

   Let the seasoned pork rest for about five minutes. The celery salt will draw a little moisture, creating a thin sweat that helps later seasonings stick.

   Time: PT5M

5. Preheat the Oven

   Set the oven to 275°F and allow it to fully preheat.

   Time: PT15M

   Temperature: 275°F

6. Arrange Pork for Cooking

   Place the pork butt on a rack inside a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding bone.

   Time: PT5M

7. Unwrapped Low‑and‑Slow Cook

   Cook the pork uncovered for about 6 hours, spritzing every hour after the first two hours with a mixture of 2 tbsp apple cider vinegar, 2 tbsp water, and 1/4 cup apple juice.

   Time: PT6H

   Temperature: 275°F

8. Check Internal Temperature

   When the thermometer reads 170°F, remove the pan from the oven. This is the point where the bark is set but the meat is still firm enough to wrap.

   Time: PT5M

9. Prepare Wrap Liquid & Wrap

   In a saucepan heat 1/4 cup of Sucker Busters Meat Candy (or the honey‑peach glaze) with 1/2 cup apple juice until warm. Place the pork on a sheet of foil, drizzle the warm liquid over it, sprinkle a little extra meat candy and coarse pepper, then wrap tightly.

   Time: PT10M

10. Wrapped Cook Until Tender

    Return the wrapped pork to the oven at 275°F and cook for 1 hour 45 minutes, or until the meat is fork‑tender and the internal temperature in the thickest part reaches 202‑207°F (probe feels like butter).

    Time: PT1H45M

    Temperature: 275°F

11. Final Glaze and Quick Roast

    Unwrap the pork, place it back in the roasting pan, brush the top with the honey‑peach glaze, and bake uncovered for 10 minutes to set the glaze and re‑crisp the bark.

    Time: PT10M

    Temperature: 275°F

12. Rest and Pull

    Remove the pork from the oven, loosely tent with foil, and let rest for 30‑45 minutes. After resting, shred the meat with two forks, mixing in any remaining juices.

    Time: PT35M

Nutrition Facts

Calories

312

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g