Preheat the smoker to 250 degrees Fahrenheit. Load the smoker tube with your favorite wood chunks or wood chips. I used applewood to smoke the pork butt. Hickory, pecan, maple, oak, and peach are also good choices. Add the garlic powder, onion powder, paprika, cumin, black pepper, and kosher salt to a small bowl.Nov 19, 2022 · Brine pork shoulder for 18-24 hours. Pull pork from brine, allow to rest for app. 1-2 hours. Apply a liberal amount of mustard, coating the entire surface of the meat. Apply a liberal amount of rub, rubbing or patting it into the meat. Wrap and leave overnight. 1. When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes. 275 ˚F / 135 ˚C. 2. Trim pork butt of all excess fat. Cut area around the money muscle to expose it if desired. (You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.) 3.Ben Whipple. Two tablespoons of cayenne pepper in a brown sugar-apple cider vinegar sauce brings the heat. "The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings," says recipe creator Robert McWilliams. 08 of 08.To make your own smoked pulled pork, start with a pork butt or pork shoulder. These large, rich cuts of meat break down beautifully once smoked. Prepare with your favorite dry rub, then smoke for many hours. Once the pork is falling apart, shred it with forks or meat claws and cover in your choice of sauce.Smoked Pork Butt Recipes 2 – Chinese BBQ Pork (Char Siu) Chinese BBQ pork is absolutely delicious in the smoker. You marinade the pork overnight and then smoke it slow and low at 225°F for around 4 hours or until the internal temperature reaches 170°F.Dec 16, 2022 ... Smoked Pork Roast Pellet Grill · Mix together dry rub and peppercorns and rub all over pork butt. Fill smoker container with hardwood BBQ pellets ...Place pork butt directly on the grill grates of the smoker (fat side up) and insert meat thermometers or probes. Close lid of smoker. Cook meat at 225 degrees F until it reaches an internal temperature of 150 to 170º F (or whenever it stalls for a long period of time). Wrap pork in aluminum foil and return to smoker.Dec 28, 2023 · Season liberally – cover the entire cut. 🔸 Step 5. Cover the pork butt in a pulled pork rub. You will need about 2 tablespoons of rub per pound of meat. Start by smoking the seasoned pork butt. 🔸 Step 6. Place the pork butt on your preheated smoker and let the meat smoke for about 90 minutes. Oct 30, 2022 ... Meat Prep - Friday 4pm · Pork Butt for Carolina-Style Chopped Pork - I did minimal trimming, injected it with an apple juice solution, and ...Press the rub into the meat to ensure it adheres well. Once the pork butt is thoroughly coated with the dry rub, let it sit at room temperature for 30 minutes to allow the flavors to penetrate the meat. Preheat the Traeger pellet grill smoker to 225°F (107°C) according to the manufacturer's instructions.Aug 16, 2022 · Spritz – After 3 – 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F. Wrap – After the internal temperature of the pulled pork hits 165 degrees, wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer. It couldn’t be easier. You pour the ingredients into a large container or food-safe bucket and then stir until the sugar and salt are dissolved. Add your pork shoulder or butt and make sure the brine covers the meat. Put on a lid and refrigerator for no more than 12 hours.The Spam food product is one of the most recognizable brand names in history. Learn about the Spam food product and find out how the Spam food product is made. Advertisement Spam i...oregano. black pepper. salt. How to make Traeger pulled pork: Combine all of the ingredients for the spice rub. Rub a 5-6 pound boneless pork butt with the seasonings, and refrigerate it for 12 hours …Prepare the Smoker. Prepare the pellet or wood chips in your smoker and preheat it to 225 degrees F. Make sure the grill rack is clean, then place the pork shoulder directly on it. Smoke & Spritz. Smoke the meat for 4 hours, then spritz the entire shoulder with apple juice.Remove your roast from the packaging and wipe it down on all sides with paper towels, allow to rest for an hour. Coat the entire exterior of the pork shoulder with the yellow mustard. Season your pork shoulder on all sides, top, and bottom, with the spice rub. Preheat your smoker to 225 degrees F for indirect smoking.Jul 7, 2023 · Keep in an airtight container in a cool, dry space until ready to use. Preheat the smoker to 225F. Use hickory or maple wood for the smoker, or a mixture of medium-flavored woods. Use clean paper towels to pat dry all sides of pork, removing as much excess moisture as possible. Spritz – After 3 – 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F. Wrap – After the internal temperature of the pulled pork hits 165 degrees, wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer.Preheat your smoker to 225-degrees. Prepare the dry rub by whisking together all the spices in a small bowl. Season the pork chops on all sides with the dry rub. Add …19 hrs 10 mins. Servings: 20. Yield: 1 8-pound pork butt. Jump to Nutrition Facts. Ingredients. 1 (8 pound) pork butt, bone-in. 2 tablespoons yellow mustard. ⅓ cup BBQ rub. wood chips.4 tablespoons of Salt. 4 Tablespoons of cracked pepper. Best Smoking Woods For Pulled Pork. Fruitwoods: Apple, Cherry, Mango, Pear, peach. Hardwoods: …Remove pork from packaging and dry with a paper towel. Remove any excess fat. Coat pork with yellow mustard. Mix dry seasonings (salt, pepper, dehydrated honey, smoked paprika, and garlic powder) and rub seasoning all over pork being sure to cover every side. Preheat smoker to 225°F. Place pork on smoker fat side up.Jan 31, 2022 · Add a pan of apple juice (or water) to help keep the meat moist, and preheat your smoker for about 15 minutes. Put a wire rack in the middle of your smoker, then place the pork shoulder or Boston Butt Roast FAT SIDE down on the rack in the smoker. Smoke at 225 degrees F. The Department of Agriculture says that the nation's supply of frozen pork bellies, used for bacon, is at a low not seen since 1957. Bacon prices will rise as a result. By clicking...1. When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes. 275 ˚F / 135 ˚C. 2. Trim pork butt of all excess fat. Cut area around the money muscle to expose it if desired. (You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.) 3.Sprinkle dry rub evenly all over the slathered sides of the shoulder, creating a coating that's thorough but not too heavy. Turn pork shoulder fat cap side up. Repeat slathering and sprinkling of dry rub on that final side. Preheat smoker to 225°F (105°C) and prepare with the hardwood of your choice. Instructions. Preheat your smoker or pellet grill to 225 degrees Fahrenheit. In a small bowl, combine the kosher salt, garlic powder, brown sugar, and black pepper to make a dry rub. Rub the pork butt evenly with mustard, then generously sprinkle the dry rub mixture over it. By Amy Dong. Published Jul. 7, 2023. Updated Dec. 5, 2023. You can absolutely make the most tender, flavorful, smoky-good pork butt or pork shoulder in your own backyard. This smoked pork …Let roast stand at room temperature for 1 hour. Preheat smoker to 275°. Add wood chips or pellets to smoker according to manufacturer’s directions. Trim excess fat from pork, leaving some exterior fat. Pat roast dry; rub with mustard and sprinkle with spice rub. Place pork in smoker.19 hrs 10 mins. Servings: 20. Yield: 1 8-pound pork butt. Jump to Nutrition Facts. Ingredients. 1 (8 pound) pork butt, bone-in. 2 tablespoons yellow mustard. ⅓ cup BBQ rub. wood chips.Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature. Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.Step 4: Smoke. Set up your smoker for indirect heat maintaining about 225°F (107°C) for about 12-14 hours. When you are ready, place the pork butt directly on the grate. I like to insert a digital probe meat thermometer such as the “Smoke” by Thermoworks to monitor the temperature while it cooks.Jul 30, 2020 ... Once you're ready, put your butt on to smoke and let it go at 250 degrees for about 4.5 hours – or 1.5 hours per pound of meat. We opted not to ...Wrap pork butt in aluminum foil and place in refrigerator overnight. Fire up smoker or grill to 250°F, adding chunks of wood when desired temperature is reached. When wood ignites and starts producing smoke, place pork shoulder in smoker or grill and cover. Make baste and sauces after placing pork in smoker.1. Preheat your smoker to 225°F. Toss a few wood chunks onto hot coals for smoking. 2. Combine brown sugar, paprika, salt, white sugar, garlic powder, onion powder, pepper, rosemary, cayenne powder and celery seed in a medium-size bowl. Mix with your fingers to break up any lumps. Set aside 2 tablespoons of the rub.Advertisement Cuban cuisine is simple but robust. One of its most popular home-cooking styles is called criollo in deference to its Spanish origins. The main ingredients in criollo...Season the pork shoulder aggressively on all sides a few hours before you want to smoke the pork. · Light the smoker to 200 degrees F. · After the pork has smoked&nbs...May 26, 2022 · You leave the pork overnight in a delicious citrus marinade. The pork is covered with a Chipotle flavoured dry rub and cooking oil, and then smoked at 225°F with pecan or oak wood for around 6 hours until the internal temperature reaches 165°F. Receive $50 off your first recteq Wood Pellet Grill or Grill Bundle when you join. First Name. Last Name. Some grill model exclusions apply. $50 offer may not be combined with other promotions. You'll get the perfect bark on this smoked butterflied pork butt. Flavorful & smoky, your guests will be coming back for more.By Ben Isham-Smith. Published: August 25, 2020. Jump to Recipe. The best way to smoke pork Boston butt. Cooked low and slow for hours over apple and hickory for the ultimate cut of barbecue …8. Filipino Pork Barbecue Skewer. Filipino pork barbecue skewers are a delicious and easy-to-make dish you’ll crave again and again. The marinade is a mix of soy sauce, Sprite, brown sugar, cane vinegar, bay leaves, garlic powder, and pepper. It’s sweet, savory, and surprisingly light.After soaking, drain water, add fresh water to cover beans and piece of pork butt (I add butt whole, and shred the meat just before serving soup). 2. Bring beans and meat to a boil, reduce heat, and simmer uncovered for 2 1/2 hours. 3. After simmering, add onions, tomatoes, chili powder, lemon juice, and garlic. Simmer for another 30-60 minutes.Jul 28, 2017 · Fruitwoods also go well with pork. Preheat to about 250 to 275 degrees. (We’ve cooked pork butts at lower temperatures and higher ones, too; they’re very forgiving, almost impossible to mess up.) Place the pork butt on the grill or smoker grate directly over the drip pan. Close the lid and relax. 1. Preheat your smoker to 225°F. Toss a few wood chunks onto hot coals for smoking. 2. Combine brown sugar, paprika, salt, white sugar, garlic powder, onion powder, pepper, rosemary, cayenne powder and celery seed in a medium-size bowl. Mix with your fingers to break up any lumps. Set aside 2 tablespoons of the rub.Aug 3, 2021 · Ben Whipple. Two tablespoons of cayenne pepper in a brown sugar-apple cider vinegar sauce brings the heat. "The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings," says recipe creator Robert McWilliams. 08 of 08. Jun 23, 2022 ... Detailed recipe steps · Preheat Traeger Grills or Pitt Boss or whatever pellet grill you're using to 250 degrees F. · Season bone in pork shoulde...Once your smoker is up to 250°F, just place the wire rack with your pork butt burnt ends on the grates. After 2½-3 hours the internal temperature of the meat should be up around 165°F to 175°F. You’re going to let them smoke for about 2½ to 3 hours. You want a nice bark to have formed. 4.How do you smoke the burnt ends. Preheat the smoker. Cut the roast into 1” x 1” pieces. Evenly sprinkle rub over all of the pieces. Set them on non-stick aluminum grill liner or grill grates. Smoke for 3 hours or until they have a nice bark. Remove from smoker and place on aluminum pans.Place the pork shoulder on a large cookie sheet or pyrex dish. Take ¼ cup of yellow mustard and baste the entire pork shoulder. Once basted, mix all the dry ingredients into a bowl. Generously coat the dry rub onto the pork shoulder until completely covered, ensuring to get the rub onto both sides and into crevices.Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/ ...Aug 16, 2022, Updated Jan 31, 2024. Jump to Recipe. Sharing is caring! 27.7K shares. A complete guide to making the best pulled pork recipe using Smoked Pork Butt (Pork Shoulder). Learn the tips and steps …In a bowl, mix salt, pepper, brown sugar, onion powder, garlic powder, smoked paprika and cayenne pepper and rub all over meat. Add chicken broth, cider vinegar, Worcestershire sauce and liquid smoke to slow cooker and whisk it together. Place meat into slow cooker. Slow cook on low for 8-10 hours or on high for 4-6 …Close the door. Roast at 300 degrees for another 3-5 hours, depending on how large the pieces are. Add more water to the bottom of the pan as necessary. Rely on your meat thermometer to test for doneness. Take the pork out of the oven when a meat thermometer reads 195 to 200 degrees F.Jul 18, 2018 · Smoke the pork shoulder. Smoke at 180°F for ~12 hours, until the meat reaches an internal temperature of at least 160°F, up to 180°F. Raise the temperature on the Trager to 225°F. Wrap the pork shoulder in foil, and pour a little apple juice into the bottom of the foil wrap. Are you tired of the same old weeknight dinners? It’s time to spice things up with a delicious and easy juicy pork tenderloin recipe. This flavorful dish is perfect for those busy ...I tried your 5 hour pork butt recipe and it has great. I smoked 2x 7lb bone-in butts on my Traeger smoker. They were right at 165 after 3 hours, wrapped and in 5 1/2 hours they were like butter. Yes- you sacrifice color and that really great smoke ring that you get after 12-14 hours but the meat was amazingly tender.Few know Sedona restaurants like chef Lisa Dahl. We spoke with Dahl about her favorite romantic restaurants in town for a memorable date night. Ask a group of people about their th...It’s not a necessary step, especially if you’re using pork butt for your recipe. The meat has a ton of marbling, not to mention a sizable fat cap. ... 1/2 teaspoon smoked paprika; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; Directions. 1.Place in a smoker at 250°F / 121°C or grill over indirect heat for 3-6 hours until outside has nice caramelization and color. Step 4. Set Anova Sous Vide Precision Cooker to 165° F / 73.9°C. Step 5. Remove pork from smoker and place in vacuum bag or resealable ziplock freezer bag. Step 6. Place in water bath and cook for 18 hours.Smoked Pork Butt (Smoked Pulled Pork Recipe) is a delicious and easy smoked pulled pork recipe that is perfect for pulled pork sandwiches and pulled pork sliders. The taste is amazing (and …Refrigerate for 2 hours or up to overnight. Place an aluminum tray under the rack of your grill. Center it in the middle of your grill. This will catch the juices from the pork as it cooks. Pour beef broth into the aluminum tray. Place the pork butt in the center of the grill. Grill for 2.5 hours on low heat.To make this brown sugar smoked pork butt recipe, combine a sweet and savory rub that creates a flavorful smoky bark. Smoke the pork butt at 250 degrees. Wrap the smoked pork butt once it hits 170 degrees and smoke until tender. Shred the meat after resting and make pulled pork sandwiches.Aug 3, 2021 · Ben Whipple. Two tablespoons of cayenne pepper in a brown sugar-apple cider vinegar sauce brings the heat. "The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings," says recipe creator Robert McWilliams. 08 of 08. InvestorPlace - Stock Market News, Stock Advice & Trading Tips Energy stocks have been one of the few bright spots in the stock market ov... InvestorPlace - Stock Market N...Step 4: While waiting for the device to get heated, you can start mixing all the ingredients in the bowl (except for the apple cider and apple cider vinegar). Use a spoon so that you can mix them thoroughly and adequately. Once done, rub the mixture onto the surface of the pork butt. Sale Bestseller No. 1.Pork roll is a processed-meat product made from pork, spices and other flavors. The exact ingredients of pork roll are kept secret by the manufacturers of this popular meat. Pork r...This Smoked Pork Butt Recipe is pretty simple. The Green Egg takes the work out of the 'smoking'. Just add charcoal, smoking chips and it's ready to go!Preheat oven to 300° (F) Mix all dry ingredients. Trim the pork of the fat cap, skin, and other large portions of fat. Then cut into chunks that area about the size of your fist. You don’t need to be neat here, just do the best you can. Place pork chunks into a large bowl and mix with the seasoning rub.You simply have to rub a dry marinade on the pork butt and cook it slowly and low for around 6 to 8 hours. This is one of the simplest dishes you can make with a pork butt, but the flavor is definitely extraordinary. 3. Crockpot Carnitas. Carnitas is a Mexican classic that’s bound to impress.Instructions. Heat your smoker to 250°F (121°C). If your pork butt is not deboned, debone it, but this procedure is not the easiest kitchen task, and unless you’ve done it before, we recommend having your butcher debone your pork shoulder. Tie the butt at roughly 1” intervals to create a tight, uniform roast.Preheat the smoker to 300 degrees F. Use a knife to score the pork fat. Season with salt, cumin, pepper, and chili powder. Combine garlic, olive oil, marjoram, and oregano in a food processor and purée. Brush over the pork. Combine orange juice, lime juice, vegetable stock, and sherry in a bowl and stir.Jul 28, 2017 · Fruitwoods also go well with pork. Preheat to about 250 to 275 degrees. (We’ve cooked pork butts at lower temperatures and higher ones, too; they’re very forgiving, almost impossible to mess up.) Place the pork butt on the grill or smoker grate directly over the drip pan. Close the lid and relax. Remove your roast from the packaging and wipe it down on all sides with paper towels, allow to rest for an hour. Coat the entire exterior of the pork shoulder with the yellow mustard. Season your pork shoulder on all sides, top, and bottom, with the spice rub. Preheat your smoker to 225 degrees F for indirect smoking.In a bowl, mix salt, pepper, brown sugar, onion powder, garlic powder, smoked paprika and cayenne pepper and rub all over meat. Add chicken broth, cider vinegar, Worcestershire sauce and liquid smoke to slow cooker and whisk it together. Place meat into slow cooker. Slow cook on low for 8-10 hours or on high for 4-6 …Instructions. Heat your smoker to 250°F (121°C). If your pork butt is not deboned, debone it, but this procedure is not the easiest kitchen task, and unless you’ve done it before, we recommend having your butcher debone your pork shoulder. Tie the butt at roughly 1” intervals to create a tight, uniform roast.Step 4: Lightly coat the entire pork shoulder with yellow mustard and then season liberally, being sure to cover all surfaces of the roast. Step 5: Light your grill and set up for rotisserie grilling, establishing temperature at 250° F. For a gas grill, light your smoke tube at this point and for charcoal grill, add wood chunks to coals.Press the rub into the meat to ensure it adheres well. Once the pork butt is thoroughly coated with the dry rub, let it sit at room temperature for 30 minutes to allow the flavors to penetrate the meat. Preheat the Traeger pellet grill smoker to 225°F (107°C) according to the manufacturer's instructions.Apr 6, 2022 · Coat the pork butt in yellow mustard. Season generously with a Pork BBQ Rub. Let the pork butt rest at room temperature for 20 to 30 minutes, or until the meat starts to sweat and the rub looks moist. Place the pork butt directly on the grates of your smoker with the fat cap facing down. Quick reminder, when you're cooking pulled pork it's super important that you get that pork shoulder all the way up to 200 degrees before pulling it from the smoker. This takes a long time! Be patient, and know that the pork shoulder will stall around 150 degrees.Smoked wrapped for a further 2 – 3 hours or until your meat thermometer reaches 195°F-203°F. Remove your pork butt from the smoker and leave wrapped and let rest for 10 minutes. Shred your pork using bear claws or a pair or forks. If you find any large pieces of fat or bone throw them out.Increase the temp of your grill to 450 degrees, or turn on your charcoal or gas grill to the same temp. Place the steaks on the hot grill and cook for 4-5 minutes per side, basting with the pan drippings until some char and caramelization appear on the steaks. Rest and enjoy. Remove the steaks from the smoker or grill.10 C Water, 3/4 C Kosher Salt, 1/2 C Sugar. Add the rest of the ingredients. 4 Rosemary, 2 tbsp Peppercorns, 2 Bay leafs, 1/2 Onion, 6 cloves Garlic, cracked, 1 tbsp Paprika, 1/4 tsp Cayenne. Add the meat to the brine. Fully submerge meat and refrigerate for 12-18 hours, depending on the size of the cut of meat.Instructions. Heat your smoker to 250°F (121°C). If your pork butt is not deboned, debone it, but this procedure is not the easiest kitchen task, and unless you’ve done it before, we recommend having your butcher debone your pork shoulder. Tie the butt at roughly 1” intervals to create a tight, uniform roast.Key Ingredients. Pork butt: Pork shoulders vary in size, but are generally between 8 - 10 pounds. The monster we smoked for this recipe was 11 1/2 pound after trimming! If you're making smoked pulled pork, buy a bone-in pork shoulder, as the bone increases flavor and helps hold the shoulder together while cooking.
Oct 24, 2023 · Let roast stand at room temperature for 1 hour. Preheat smoker to 275°. Add wood chips or pellets to smoker according to manufacturer’s directions. Trim excess fat from pork, leaving some exterior fat. Pat roast dry; rub with mustard and sprinkle with spice rub. Place pork in smoker. . Adobe acrobat student
By Ben Isham-Smith. Published: August 25, 2020. Jump to Recipe. The best way to smoke pork Boston butt. Cooked low and slow for hours over apple and hickory for the ultimate cut of barbecue …Jul 30, 2020 ... Once you're ready, put your butt on to smoke and let it go at 250 degrees for about 4.5 hours – or 1.5 hours per pound of meat. We opted not to ...Advertisement Cuban cuisine is simple but robust. One of its most popular home-cooking styles is called criollo in deference to its Spanish origins. The main ingredients in criollo...May 26, 2022 · You leave the pork overnight in a delicious citrus marinade. The pork is covered with a Chipotle flavoured dry rub and cooking oil, and then smoked at 225°F with pecan or oak wood for around 6 hours until the internal temperature reaches 165°F. Mar 16, 2022 · Apply a generous amount of dry rub seasoning to the pork, covering all sides and working into any creases. Place pork butt fat-side down on smoker grates. Close smoker door and smoke for 3 hours, until it starts to brown and develop a bark. Combine spritz ingredients in a spray bottle. Spritz pork every 30 minutes. Watch Video. Matt Pittman's Pulled Pork - You Tube Video. 1. Preheat the Traeger temperature with the lid closed to 275°F; this will take about 15 minutes. 275 ˚F / 135 ˚C. 2. Trim the pork butt: With a sharp knife, remove any thick or excess fat. 3. Season the pork: Coat the pork butt all over with the mustard. 2. Put the pork in a roasting pan (disposable foil is fine) and pat it dry with paper towels. With a sharp knife, score the fat on top in a cross-hatch pattern. 3. Make the marinade: In a blender, combine the pineapple, onion, cilantro, chipotles in adobo, lime zest and juice, honey, garlic, cumin, and salt, and blend until smooth.Jul 30, 2020 ... Once you're ready, put your butt on to smoke and let it go at 250 degrees for about 4.5 hours – or 1.5 hours per pound of meat. We opted not to ...Spritz – After 3 – 4 hours of smoke, use a spray bottle to lightly spray the shoulder every 30 minutes until the internal temperature of the pork butt reaches 165 degrees F. Wrap – After the internal temperature of the pulled pork hits 165 degrees, wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer.Boneless pork rectums or pork bungs are used in dry sausages, smoked sausage and liverwurst. Bungs can also be used as imitation calamari because, despite the differences in origin...Best Smoked Pork Butt – How To w/ Recipes. by Top Geek. Last Updated: January 3, 2024. A Complete Guide to Smoking a Pork Butt (Shoulder) – From science, cook times, internal ….