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Here’s the quickie on what I did:

  • Smoked pork butt at 225-235 degrees for about 1 hour per pound
  • Used a mustard binder (can use olive oil)
  • Covered in home made dry rub (any all-purpose or pork rub will do)
  • Wraedp in foil at 165 degrees (approximately 4-5 hours in)
  • Removed at 190 and let sit for 15 minutes
  • Pulled or (chopped) pork
  • Drained juice in a container and add some apple juice and apple cider vinegar to it and poured in over the pulled pork as a dressing and mixed it in
  • I like using the little Hawaiian sweet buns
  • Add grilled pineapple or slaw or whatever else you like

I took tips from this video from Malcom Reed at

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