Mississippi Pork Roast

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

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.

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

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.

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.

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!