Directions:
- Preheat the oven or smoker to 225 degrees F.
- Score the fat cap of the butt, cutting through the fat only and not into the meat. Rub liberally with the seasoning rub. Cook the meat about 8 to 10 hours or until the internal temperature, using an instant-read meat thermometer, reaches 165 degrees F for slicing or 175 degrees F for pulling.
- If you wish to use the meat later, wrap the butt in double foil to retain the juices and refrigerate or freeze. If you are using the meat immediately, remove the bone by twisting it, it should easily come out. Then slice it or use 2 forks to shred the meat apart.
- To serve, use a 4-ounce portion of meat on a bun and top with BBQ sauce. For North Carolina style add 2 tablespoons of coleslaw.
- Savor and enjoy!
- Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 523.79 Kcal (2193 kJ) | ||
| Calories from fat | 214.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.81g | 37% | |
|---|---|---|---|
| Cholesterol | 238.09mg | 79% | |
| Sodium | 257.93mg | 11% | |
| Potassium | 1345.19mg | 29% | |
| Protein | 75.39g | 151% | |
| Iron | 4mg | 22% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 132 Kcal (553 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 37% | |
|---|---|---|---|
| Cholesterol | 60mg | 79% | |
| Sodium | 65mg | 11% | |
| Potassium | 339mg | 29% | |
| Protein | 19g | 151% | |
| Iron | 1mg | 22% | |
| Calcium | 14mg | 6% | |
* 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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