Prep the Pork

Remove the pork butt from the packaging and pat it completely dry with paper towels. Trim off the fat cap, then score the top of the meat in one direction before making crosshatch cuts in the opposite direction. These cuts help the seasoning penetrate deeper and create even more flavorful bark.

Coat the pork generously with your favorite pork rub, making sure to work the seasoning into all the scored cuts. Let it rest on the cutting board while you fire up the smoker.

Fire Up the Smoker

Preheat your smoker to 225°F. This recipe is designed for an overnight cook, but you can also start it early in the morning for an all-day smoke.

If you'd like to add extra moisture to the cooking environment, place a water pan on the shelf beneath the pork.

Smoke Overnight

Place the pork on the middle rack of the smoker and let it cook undisturbed overnight. Resist the urge to spritz early-you want that bark to develop.

After 14 Hours

Around the 14-hour mark, the bark should be dark and well formed. Spritz the pork for the first time, then increase the smoker temperature to 275°F.

At this stage, the pork should be around 180°F internal temperature, well past the stall.

Finish the Cook

Continue cooking while lightly spritzing as needed until the pork reaches 195°F.

Once it hits 195°F, begin basting the pork with Killer Hogs Vinegar Sauce every 15 minutes for about 1 hour. This creates a flavorful, tangy finish that complements the rich pork perfectly.

Continue cooking until the internal temperature reaches approximately 207°F, or until a probe or toothpick slides into the meat with little to no resistance.

Rest & Pull

Remove the pork from the smoker and let it rest before pulling. Shred the meat by hand or with meat claws, mixing the flavorful bark throughout the pork.

Serve on sandwiches, sliders, tacos, nachos, or enjoy it just as it is.

Oh, hell yeah! 🔥🐷