This pork butt is injected with a combination of vinegar, spices, and barbecue sauce that makes the meat juicy and fall-off-the-bone tender. The final result is so good, you might, well, “slap yo mama.”
Recipe Courtesy of Clint Cantwell, Grillocracy.com
Preheat smoker to 225 to 250 degrees F. Trim excess fat from the pork butt. Use a seasoning injector to inject the pork butt evenly with as much of the injection liquid as the butt will hold. Rub the outside of the pork butt with yellow mustard then completely coat the butt with dry rub seasoning. Place the seasoned pork butt on the smoker, cover, and allow it to cook for approximately 1 hour and 15 minutes per pound until it reaches an internal temperature of 190 degrees F and/or the shoulder blade bone pulls away cleanly from the meat. Remove pork butt from the smoker, pull or chop the meat, and serve with or without your favorite barbecue sauce.
Combine all ingredients in a large saucepan and warm over medium heat until the dry rub seasoning has completely dissolved. Remove the injection liquid from the heat and refrigerate for 20 to 30 minutes until completely cooled.
Combine all ingredients in a small mixing bowl and set it aside until ready to use.