Heritage pork butt and shoulder roasts are highly marbled and well suited for a long, low, and slow smoke — the path to the best pulled pork you've ever had.
Trim and season
Trim excess fat from the pork and apply a dry rub of choice.
Smoke
Smoke at 225–250°F.
When the meat hits 160°F, wrap it in butcher paper or foil. For extra flavor, wrap in a tray with beef stock or BBQ sauce.
Cook until the internal temperature reaches 200°F. Plan on about 1.5 hours per pound.
Rest and serve
Remove from the smoker, let cool, then pull and serve.
