Mississippi Pork Roast

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

8 lb

Pork Butt Shoulder

2 Tbsp

All-Purpose Spice Rub

Used Killer Hogs The A.P. Rub

1 Tbsp

Onion Powder

1 Tbsp

Paprika

1 stick

Butter

1 packet

Ranch Seasoning Powder Mix

8

Pepperoncini Peppers

1 packet

Pork Gravy Mix

Cooking Instructions

HIDE IMAGES

Step 1

Prepare drum smoker for indirect smoking at 275 degrees F (140 degrees C) using pecan wood for smoke flavor.

Step 2

Score the fat on the Pork Butt Shoulder (8 lb) , combine the All-Purpose Spice Rub (2 Tbsp) , Onion Powder (1 Tbsp) , and Paprika (1 Tbsp) , and season the outside of the roast.

Step 3

Place the pork butt on the drum and smoke for 3 hours until the outer surface starts to brown.

Step 4

Place the pork butt in an aluminum roasting pan and add the Ranch Seasoning Powder Mix (1 packet) , Pork Gravy Mix (1 packet) , Butter (1 stick) , and Pepperoncini Peppers (8) . Wrap the top in foil and return to the pit. It helps to insert a probe thermometer at this point to monitor the internal temperature.

Step 5

Once the pork butt reaches 200 degrees F (90 degrees C), internal it’s done. Remove it from the pit and vent the steam from the pan.

Step 6

To serve, shred the pork butt by hand and mix with a little of the juices from the pan. You can serve it over mashed potatoes or rice along with your favorite vegetables. It also makes one heck of a Super Sandwich!