Directions:
- 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 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
- 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 | 1319.52 Kcal (5525 kJ) | ||
| Calories from fat | 512.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.99g | 88% | |
|---|---|---|---|
| Cholesterol | 544.2mg | 181% | |
| Sodium | 683.73mg | 28% | |
| Potassium | 3297.68mg | 70% | |
| Total Carbs | 28.46g | 9% | |
| Sugars | 6.28g | 25% | |
| Dietary Fiber | 7.6g | 30% | |
| Protein | 174.9g | 350% | |
| Vitamin C | 37.7mg | 63% | |
| Iron | 21.4mg | 119% | |
| Calcium | 372.7mg | 37% | |
| Amount Per 100 g | |||
| Calories | 131.31 Kcal (550 kJ) | ||
| Calories from fat | 51.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 88% | |
|---|---|---|---|
| Cholesterol | 54.16mg | 181% | |
| Sodium | 68.04mg | 28% | |
| Potassium | 328.17mg | 70% | |
| Total Carbs | 2.83g | 9% | |
| Sugars | 0.62g | 25% | |
| Dietary Fiber | 0.76g | 30% | |
| Protein | 17.41g | 350% | |
| Vitamin C | 3.7mg | 63% | |
| Iron | 2.1mg | 119% | |
| Calcium | 37.1mg | 37% | |
* 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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