https://www.youtube.com/watch?v=tKqc2ON_jqY

Ingredients

• 1, 8-10 lb bone in pork butt
• Meat Church The Gospel
  • Sub Texas Sugar, Honey Hog, Holy Gospel, Honey Bacon or Deez Nuts
• 1 bottle Cheerwine Cherry Soda for spritzing
• 1 tablespoon yellow mustard for slather
• Optional:
  • Meat Church Hog Injection

Tools

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

Method

• Prepare smoker:

  • Prepare your smoker at a temperature of 250 degrees with hickory, pecan and or cherry.

• Pork butt prep:

  • Remove all excess fat from the pork butt. Only leave minimal fat on the fat cap.
  • Optional:
    • Mix Meat Church Hog Injection with a high quality juice (e.g., Martinelli’s apple juice, Welch’s white peach grape).
    • Inject in a 1” x 1” grid pattern until the pork butt is nice and plump.
  • Slather the pork butt in yellow mustard to act as a binder for the seasoning.
    • This will not affect the flavor. This allows the seasoning to adhere and also stay adhered during the cook.
  • Season all sides of the pork liberally with The Gospel.
  • Allow the pork butt to "sweat out" which just means let the season fully adhere.

• Smoking the pork butt:

  • This cook should take around an hour per pound.
  • Place the butt directly on the grate, fat side down.
  • Pour the bottle of Cheerwine into a spray bottle and spritz every hour.
    • We are targeting a beautiful red colour. This will occur just before the butt starts to turn really dark.
  • Wrap after the pork butt has reached at least 170 internal temperature with an instant read thermometer. This should be around the 7 hour mark.
  • Cover the pan tightly with foil and return to the smoker. Continue smoking the butt until it is tender when probing with your thermometer. This will occur with an internal temperature above 200.
  • Remove the pan from the smoker and open the foil to stop the cooking process.

• Finishing the pulled pork:

  • Allow the butt to rest for 30-45 minutes.
  • Pour all of the juice from the pan into a fat separator and set aside.
  • Shred or pull the butt.
  • After the fat has separated, pour the good juice (not the fat) into the pulled pork and toss.
  • Taste the pork and add The Gospel to taste. Adding raw seasoning on top of the pulled pork enhances the flavour.

• Building sandwiches:

  • Lay down the bottom half of a bun. Top with a heaping amount of pulled pork. Squirt your desired amount of Cheerwine barbeque sauce on the pork. Top with sweet coleslaw and add the top of the bun.

  Cheerwine Barbeque Sauce

  Sweet Coleslaw