The Smiling Farm's Brisket and Pulled Pork Boston butt

Ingredients:

• 1 (4-6lb) Boston butt (also known as pork shoulder)
• 3   tablespoons Smiling Farm Brisket and Pulled Pork Seasoning and Rub
• 2   tablespoons olive oil
• 1/4 cup apple cider vinegar (for basting)
• 1/4 cup apple juice or water (for moisture)
• Optional: 1 tablespoon brown sugar (if you like a slightly sweeter rub)

For Serving:

• Soft rolls or buns (if making sandwiches)
• BBQ sauce (optional)
• Coleslaw (optional)

Instructions:

1. Prepare the Pork Butt: Remove the Boston butt from the refrigerator and let it rest at room temperature for about 30 minutes before cooking. Pat the pork dry with paper towels to remove any moisture. This will help the seasoning stick better.
2. Season the Pork: Rub the Smiling Farm Brisket and Pulled Pork Seasoning and Rub generously over all sides of the pork butt. If you prefer a slightly      sweeter finish, sprinkle 1 tablespoon of brown sugar over the pork along      with the seasoning. Massage the seasoning into the meat and let it sit for      about 15 minutes to allow the flavors to penetrate.
3. Prepare the Cooking Method: You can cook the pork butt in a slow cooker, oven, or smoker. Here’s how to do it in each method:
   • Slow Cooker: 
     • Place the seasoned pork butt in the slow cooker. Add the apple juice or water to the bottom of the slow cooker to keep the meat moist as it cooks.
     • Cover and cook on low for 8-10 hours, or until the meat is fork-tender and easily shreds.
     • Every couple of hours, you can baste the pork with a bit of apple cider        vinegar or apple juice to keep it juicy and flavorful.
   • Oven:       
     • Preheat your oven to 300°F (150°C).
     • Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the pork butt on all sides until golden brown (about 4-5 minutes per side).
     • Once seared, add the apple juice or water into the pot and cover with a lid or foil.
     • Roast the pork in the oven for 4-6 hours, or until the internal temperature reaches 195°F (90°C) and the meat is fork-tender.
     • Baste with apple cider vinegar or apple juice every 1-2 hours.
   • Smoker:       
     • Preheat your smoker to 225°F (107°C).
     • Place the seasoned pork butt on the smoker rack, fat side up.
     • Smoke for 6-8 hours, basting every 1-2 hours with apple cider vinegar or apple juice until the pork reaches an internal temperature of 195°F (90°C) and is tender enough to shred easily.

1. Shred the Pork: Once the pork is fully cooked and tender, remove it from the cooker, oven, or smoker and let it rest for about 15 minutes. Then, use two forks to shred the pork into bite-sized pieces, discarding any large pieces of fat.
2. Optional Step - Add BBQ Sauce: If you like your pulled pork saucy, toss the      shredded pork with your favorite BBQ sauce.
3. Serve: Serve the shredded pork on soft rolls or buns for delicious pulled pork      sandwiches. You can also serve it with a side of coleslaw for the perfect      balance of flavors.

Suggested Sides:

• Classic coleslaw
• Baked beans
• Corn on the cob
• Roasted vegetables or grilled asparagus

Enjoy your flavorful, tender pulled pork made with Smiling Farm Brisket and Pulled Pork Seasoning and Rub!