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!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Butch Lupinetti, BBQ Pit Master