https://youtu.be/UkenVuBMW5o

Ingredients

• 1 bone-in pork butt, 8-10lb.
• Meat Church Dia de la Fajita seasoning
• Hot sauce
• 1 stick unsalted butter, sliced into pats
• 1/2 cup chicken stock

Tools

• 1 half steam pan and foil to cover
• Instant read thermometer

Method

• Prepare the smoker at a temperature of 250
  • I recommend a heavier smoke wood or pellet for this cook such as oak, mesquite, hickory or pecan.
• Prepare the pork butt:
  • Remove all excess fat from the pork butt.
  • Slather the pork butt thoroughly in hot sauce.
  • Season all sides liberally with Dia de la Fajita seasoning.
  • Allow the pork butt to “sweat out” for at least fifteen minutes.
• Smoking the pork butt:
  • This cook should take around 7-8 hours or so depending on weight.
    • Plan on an hour per pound.
  • Place the butt directly on the grate, fat side down.
  • We are cooking this butt until it has developed a great bark and has reached at least 170 degrees internal temp before we wrap. This will probably be around 5-6 hours in depending on size and temp of your cooker.
  • At this point remove the butt and place it in a half steam pan:
    • Apply a liberal coating of hot sauce.
    • Apply more Dia de la Fajita seasoning.
    • Top it with the sliced butter.
    • Pour the chicken stock in the bottom of the pan.
    • Cover the pan tightly with foil and return to the smoker.
  • Continue smoking the butt until it reaches 205 degrees internal temperature.
    • Continue smoking the butt until it reaches 205 degrees internal temperature.
• Finishing:
  • Allow the butt to rest for at least thirty minutes.
  • Shred or pull the pork.
  • Sprinkle more seasoning and toss the pork.
  • Optional:
    • Pour the jus into a fat separator.
    • Toss the pork in the jus.
  • Build tacos or sandwiches.