Ingredients

1 (5 to 7-pound) Boston pork butt, bone in
3/4 cup seasoning rub (recommended: Butch's Smack Your Lips Magic
Dust)

Instructions

Preheat the oven or smoker to 225 degrees F.

Score the fat cap of the butt, cutting through the fat only and not into the meat. Rub
liberally with the seasoning rub. Cook the meat about 8 to 10 hours or until the internal
temperature, using an instant-read thermometer, reaches 165 degrees F for slicing or 175
degrees F for pulling.

If you wish to use the meat later, wrap the butt in double foil to retain the juices and
refrigerate or freeze. If you are using the meat immediately, remove the bone by twisting

it, it should easily come out. Then slice it or use 2 forks to shred the meat apart.

To serve, use a 4-ounce portion of meat on a bun and top with BBQ sauce. For North
Carolina style add 2 tablespoons of coleslaw.

Savor and enjoy!