We start at 4am!
Time: This recipe will take about 10 minutes to prep, and about 10 HOURS to cook. Plan accordingly.
7 to 10-pound pork butt (pork shoulder, pork butt, Boston butt)
2 24 pack of Kings Hawaiian Break
3 pounds of coleslaw
1 jar spice pickles
1 Bottle of your favorite BBQ sauce. We like Chango’s “Heat For Your Meat”
3 Cups apple cider or apple cider vinegar (*Divided 1 cup in an all-purpose spray bottle, the other two cups, set aside)
Pellet stove (Traeger) or smoker
Instant read thermometer
Large cookie cooling sheet (optional)
Large aluminum tray.
Meat claws or two large forks
Let's Get Started
Thoroughly rinse pork butt, then place on cooking sheet. Pat dry with paper towels.
Preheat smoker to 225°
Generously apply ManRub All Purr Puss, ManRub Pork Rub, or ManRub Jalapeño Whip over the entire pork butt.
Place pork butt FAT SIDE DOWN on cookie cooling rack (optional) and then place in the smoker. (I like to cook the pork butt on a cookie cooking sheet because it makes it a lot easier to pick up and transfer to the aluminum tray later on in the recipe.)
Cook the pork butt for 6 hours. About ever 30 to 45 minutes, spritz the pork butt with the apple cider or apple cider vinegar to make sure your pork butt stays moist.
Remove the pork belly from the smoker and place in a large aluminum tray. Take a temperature reading with an instant read thermometer at the thickest part of the pork butt. You should be around 160° to 170°.
Raise the temperature on your smoker to 275°.
Pour the remaining two cups of apple cider or apple cider vinegar into aluminum tray, cover completely with aluminum foil and return to the smoker.
Your pork butt will cook for an additional 3 to 4 hours until the internal temperature reaches 200° to 205°. Once the pork butt reaches temperature, remove it from the smoker and let it rest in the covered aluminum tray for one hour.
Shred the pork butt with either meat claws or large forks. Mix a generous amount of BBQ sauce into the pulled pork.
Slice the entire loaf of Kings Hawaiian Bread in half and remove the top and set aside.
Place pickles and coleslaw on the bottom rolls.
Place pulled pork over top of pickles and coleslaw.
Drizzle some additional BBQ sauce over top of pulled pork.
Replace the top portion of the rolls onto the pulled pork.
Cut into portions of four rolls and serve.
Left over portions of pork butt can be frozen and/or fried with some olive oil to make a delicious carnitas for breakfast. This is also a real easy meal prep as it portions out nicely.
Get What You Need
✓Keto ✓Paleo ✓Plant Based ✓No Peanuts ✓No GMO ✓No MSG ✓Pork Rub Low Salt