Prepare the pork: Unwrap your pork butt or pork shoulder and poke it all over with a fork. This will give the seasoning and syrup plenty of places to penetrate the meat.

Place the pork in a refrigerator-safe container.

Season and marinate: Cover the entire pork butt generously with Buck’s Seasoning or your favorite BBQ seasoning. Next, completely pack the pork in brown sugar, making sure the entire surface is covered. Then pour 100% pure organic maple syrup over the pork, coating it completely. Place the pork in the refrigerator unwrapped for 3 days.

Get the pit ready: After three days, remove the pork from the refrigerator. Set your smoker or pit to 275°F. Once the pit reaches 275°F, place the pork butt on the middle shelf.

Smoke to the stall: Let the pork cook until it reaches the stall, which should take approximately 4-5 hours. You’re looking for an internal temperature of approximately 160-165°F.

Wrap: Once the pork reaches the stall, remove it from the pit and wrap it tightly in pink butcher paper. Insert your temperature probe and place the wrapped pork back into the pit.

Finish the pork: Continue cooking at 275°F until the pork reaches approximately 200°F internal temperature and is toothpick tender. Total cook time will generally be around 8-12 hours, depending on the size of the pork butt and how it cooks. Don't rely solely on temperature-toothpick tenderness is the final test.

Rest and pull: Once the pork is finished, remove it from the pit and unwrap it. Let the pork rest before pulling it apart. When rested, shred the pork and serve it on your favorite sandwich rolls. The result. Sweet, smoky, tender pulled pork with that Buck’s Seasoning + brown sugar + pure maple syrup combination creating a fantastic sweet BBQ bark and flavor throughout the pork.