Mississippi smoked pulled pork

The ingredients are from Malcom Reed recipe but the instructions are mine for a pellet grill.

Ingredients

• Hot hogs bbq rub

• 8lb pork butt

• Pork gravy packet

• Ranch packet seasoning

• 1 stick of butter sliced into chunks

• 1 jar of pepperoncini’s

Instructions

1. Season pork butt the night before leave uncovered in the fridge over night

2. Set smoker to 200-250 and smoke till fat is completely rendered and good bark has formed if bark is good, but fat isn’t rendered yet then sprits just the meat with apple cider vinegar every 15-30 mins

3. Once fat is rendered and finger just pushes right through it take off and put in aluminum tray

4. Cover with pork and ranch packet and jar of pepperoncini then put the pads of butter on the top of the pork butt and cover with aluminum foil.

5. Back on the smoker till probe tender, I mean when you poke this it is ZERO resistance, you will slightly question if there is even anything there. You can raise the temp to 275-300 if you want to cook a little faster but I don’t recommend going much higher than this otherwise the outer parts of the pork butt will be done, and the center will still be tough. (if you don’t have 12 hours then I suggest my quick smoked pork butt recipe)