Directions:
- Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
- Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
- Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
- Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1660.98 Kcal (6954 kJ) | ||
| Calories from fat | 612.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.03g | 105% | |
|---|---|---|---|
| Cholesterol | 680.25mg | 227% | |
| Sodium | 37419.67mg | 1559% | |
| Potassium | 4673.5mg | 99% | |
| Total Carbs | 42.53g | 14% | |
| Sugars | 42.53g | 170% | |
| Protein | 215.41g | 431% | |
| Iron | 14.2mg | 79% | |
| Calcium | 345.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 83.67 Kcal (350 kJ) | ||
| Calories from fat | 30.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 105% | |
|---|---|---|---|
| Cholesterol | 34.26mg | 227% | |
| Sodium | 1884.87mg | 1559% | |
| Potassium | 235.41mg | 99% | |
| Total Carbs | 2.14g | 14% | |
| Sugars | 2.14g | 170% | |
| Protein | 10.85g | 431% | |
| Iron | 0.7mg | 79% | |
| Calcium | 17.4mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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