Ingredients

Scale

One 6–8 lb pork butt (think 1 hour per pound to smoke)
Your favorite BBQ rub, I used John Henrys East Texas Chipotle Cherry. Here’s a good rub recipe if you don’t have one: A chipotle brown sugar rub.
2 tbsp Olive Oil
1 cup mango nectar or apple juice- for injecting the meat to keep it moist and juicy

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Instructions

Prepare your grill to 250 degrees. Add wood chips of your choice to add smokiness.

Next, slice the fat layer on the top of the meat in a “cross hatch” direction so as to create cubes on top of the meat. (see picture). This is going to help get more rub “rubbed in” to the butt.

Next, inject the meat once liberally with the mango nectar or you can use apple juice or juice of your preference.

On the egg, place the pork butt (fat side up) on the grates with a piece of foil underneath to catch the juices. Make sure to also have the place setter in place as we are cooking indirect.

Baste with the BBQ sauce periodically as it is cooking. Smoke the meat for up to 8 hours or until the internal temp reaches 191 degrees. Then it is ready to be pulled. If you have the time, you can smoke longer at a lower temp- 225, but 250 worked fine for me. I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature.

After you pull the meat off, let it rest under foil for 10 minutes. Then you are ready to “pull it” with a fork. You will shred the pork with a fork and it will be perfect for a sandwich or tortilla for pork sliders or tacos. I made sliders paired with my chipotle cilantro coleslaw and sweet potato fries.