https://www.youtube.com/watch?v=APXCo4TJun8&pp=ygUWbWlzc2lzc2lwcGkgcG9yayByb2FzdA==

Ingredients

• 1 Pork butt shoulder roast, 8lb
• 2 tablespoons Killer Hogs AP seasoning
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 stick butter
• 1 packet ranch dressing mix
• 8 pepperoncini peppers
• 1 packet pork gravy mix

Method

• Prepare smoker for indirect cooking at 275 degrees using pecan wood for smoke flavour.
• Score the fat on the pork butt, combine the AP Seasoning, onion powder, and paprika 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 packet, pork gravy packet, 1 stick of butter and peppers. Wrap the top in foil and return to the pit. It helps to insert a probe thermometer at this point to monitor internal temperature.
• Once the pork butt reaches 200 degrees 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 favourite vegetables.
  • It also makes one heck of a sandwich.

Notes