What is there not to love about smoked pork butt? Fall apart tender, smoky crisped skin, and the AMAZING flavor. Did I mention that it is super easy as well?!
Pre-heat smoker to 250°F using hickory or apple wood
Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast.
Place the pork shoulder in an aluminum pan fat side up and place in smoker away from direct heat.
Smoke for 6 hours at 250°F, then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is probe tender, about an internal temperature of 202°F.
Allow to rest for 15 minutes before shredding with two forks, no knife needed. Serve with mashed potatoes and corn.
Notes
Use the juices in the pan from the smoked pork butt when making gravy. I still use a gravy packet, but substituting the water for juice adds much more flavor.
NOT wrapping in aluminum foil or butcher paper lets the skin get really crispy, which in my opinion is one of the prized parts of the roast.
Shred the finished roast with your hands wearing these nitrile and cotton gloves, it really shows your guests how tender it is.