Other Smoked Pork and Ham Schinkenspeck German Smoked Bacon Ways to Cook Ham Smoked Pork using Apple Wood Smoked Pork Butt

This is a very tasty smoked pork recipe that shreds apart after its done and the smoky flavor is very good.

When the pork is done simply shred apart, add your favorite sauce and place on a bun. Delicious!

Ingredients:

7 pounds fresh pork butt roast

2 tablespoons ground chile powder

4 tablespoons packed brown sugar

Smoking Method:

Soak the pork butt in a brine solution for at least 4 hours or overnight, cover and place in the refrigerator.

Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).

In a bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers.

Place a roasting rack in a drip pan and lay the meat on the rack.

Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 160 degrees F (70 degrees C).

This page is from our Smoked Pork and Ham category.

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