COOK IT.
Remove the pork butt from its packaging and drain any excess liquid from the pork butt. Pat the pork butt dry with paper towels and discard the paper towels.
Generously season the pork butt with the Sweet Heat seasoning, making sure that the roast is coated on all sides.
Place the pineapple rings evenly over the pork shoulder, fat side up, and pin with toothpicks. Place the pork butt into the 9x13 pan and pour the pineapple juice over the top.
Set the pan into the smoker. Make sure that the pork butt is placed as close to the center of the rack as possible for even cooking.
Place a temperature probe into the thickest part of the pork butt, and smoke the pork until it reaches an internal temperature of 201°F. The pork should be deeply browned and smell very porky.
Once the pork butt reaches its internal temperature, remove the pork butt from the grill and wrap it tightly in foil. Allow the roast to rest for at least 1 hour before shredding.
After the roast has rested for an hour, shred the pork with your meat claws, discarding any large chunks of fat. Serve immediately.
Aluminum Foil
Baking Pan
Meat Claws
Paper towel
Temperature Probe
Toothpicks
This is the perfect recipe for our New England Apple Hardwood Pellets. Fill your hopper accordingly for sweet aromas that pair nicely with pork!
Paleo