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RECIPE
8 INGREDIENTS 6 STEPS 4hr

Mississippi Pork Roast

Smoked Pork Butt with savory and delicious Pot Roast flavors. For this recipe, I took the idea from the Mississippi Pot Roast but used a big ol’ pork butt. I smoked it on my drum smoker and wrapped it with savory flavors to produce some killer pulled pork.
Mississippi Pork Roast Recipe | SideChef
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Smoked Pork Butt with savory and delicious Pot Roast flavors. For this recipe, I took the idea from the Mississippi Pot Roast but used a big ol’ pork butt. I smoked it on my drum smoker and wrapped it with savory flavors to produce some killer pulled pork.
Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
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Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
http://howtobbqright.com/
4hr
Total Time
$5.91
Cost Per Serving

Ingredients

Servings
4
US / METRIC
8 lb
Pork Butt Shoulder
2 Tbsp
Killer Hogs The A.P. Rub
1 Tbsp
Onion Powder
1 Tbsp
1 stick
1 packet
Ranch Seasoning Powder Mix
8
Pepperoncini Peppers
1 packet
Pork Gravy Mix
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
2381
FAT
177.0 g
PROTEIN
171.0 g
CARBS
14.9 g

Cooking Instructions

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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 Killer Hogs The A.P. 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!

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Nutrition Per Serving
Calories
2381
% Daily Value*
Fat
177.0 g
227%
Saturated Fat
62.9 g
314%
Trans Fat
0.0 g
--
Cholesterol
586.9 mg
196%
Carbohydrates
14.9 g
5%
Fiber
1.8 g
6%
Sugars
1.3 g
--
Protein
171.0 g
342%
Sodium
2363.5 mg
103%
Vitamin D
--
--
Calcium
116.0 mg
9%
Iron
9.1 mg
51%
Potassium
62.5 mg
1%
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