1 Whole Bone-in Pork Shoulder/Butt
Stick of Butter
Dry Rup (your choice)
Pineapples & Pineapple Juice
Put in a pan and pat dry
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.
Add 1 cup of lime juice and 2-3 cups of pineapple juice to the pan.
Wrap the top of the pan and refrigerate overnight.
Bring your grill to 225 degrees.
Place the pork butt on smoker, fat side down and smoke until the internal temp is 165 degrees.
At 165, pull the pork butt and smother with your desired dry rub and melted honey.
In a pan, foil pack, or butcher paper, add pineapples, pineapple juice, and your desired amount of dry rub. Fully wrap.
Cook until the pork reaches an internal temperature of 204 degrees. Once done, let the pork rest for 45 minutes in the foil packet.