Difficulty
2/5
Hardwood
Fruit
Prep Time
15 mins
Cook Time
14 hrs
Ingredients
1 Whole Bone-in Pork Shoulder/Butt
Stick of Butter
Mustard
Brown Sugar
Dry Rup (your choice)
Lime Juice
Pineapples & Pineapple Juice
Honey
Materials
Prep
![](https://www.grillingco.com/wp-content/uploads/2018/01/grill-new-1-100x.gif)
Put in a pan and pat dry
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-2-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-2-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-2-100x.gif)
Make a paste of 1 melted stick of butter, 1/2 cup of brown sugar, dry rub of your choice, and melted honey.
Cover pork butt with the paste.
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-3-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-3-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-3-100x.gif)
Add 1 cup of lime juice and 2-3 cups of pineapple juice to the pan.
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-4-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-4-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-4-100x.gif)
Wrap the top of the pan and refrigerate overnight.
Smoking instructions
![](https://www.grillingco.com/wp-content/uploads/2018/01/grill-new-1-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/grill-new-1-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/grill-new-1-100x.gif)
Bring your grill to 225 degrees.
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-2-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-2-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-2-100x.gif)
Place the pork butt on smoker, fat side down and smoke until the internal temp is 165 degrees.
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-3-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-3-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-3-100x.gif)
At 165, pull the pork butt and smother with your desired dry rub and melted honey.
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-4-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-4-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-4-100x.gif)
In a pan, foil pack, or butcher paper, add pineapples, pineapple juice, and your desired amount of dry rub. Fully wrap.
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-5-100x.gif)
![](https://www.grillingco.com/wp-content/uploads/2018/01/step-5-100x.gif)
Cook until the pork reaches an internal temperature of 204 degrees. Once done, let the pork rest for 45 minutes in the foil packet.
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