Ingredient List:
- 1 — Beeler’s Heluka Pork Shoulder — Bone In Boston Butt
- 6 Tbsp — Sauce Goddess® Sweet Heat Rub
- 1 bottle — Sauce Goddess® Sweet & Spicy Sauce
- 1 bottle — Scott’s BBQ Sauce
- 1 pkg — Demi Glace
- 4–6 — chunks Oak Wood
- 1 set — Bear Paws
Items available at Smoke N’ Fire.
Instruction:
Take the rinsed Pork Shoulder and coat it on all sides with the Sauce Goddess® Sweet Heat Rub as directed, the flavor intensifies the longer it rests. Wrap it in cellophane and set the coated Boston Butt back into the refrigerator for a minimum of 2–4 hours.
Remove the coated Butt from the refrigerator and let it rest at room temperature while you prepare your smoker or grill. Preheat the smoker or gas grill to low and slow heat (230–250°). Add the Oak Wood and set the Butt into the smoker in the indirect heat zone for ~1½ hours until meat surface starts to sweat ~120° meat internal temp.
Low and Slow… Elevate the smoker / oven temp to 250° for an overnight cook ~10–12 hours. In the morning, foil wrap the meat to hold color OR for burnt ends leave meat unwrapped. During the last 3 hours regularly baste the meat with half and half Sauce Goddess® Sweet & Spicy Sauce and BBQ Shack Sauce to build the bark. Finish the meat at 350° for ~3 hours, until the internal meat temp is 210°. Slip the Bone out of the Butt and Chop the meat into 1–2″ cubes. Trim any fat and connective tissue from the meat and pull the remaining meat across the grain, with the Bear Paws. Toss the meat in a little extra Sauce Goddess® Sweet Heat Rub.
You may cool and later reheat the pulled Pork, with ½ cup Demi Glace. Serve immediately with the Sauce Goddess® Sweet & Spicy Sauce, for dipping.
Enjoy!!
