Pork butt with only 3 ingredients? It's straightforward and flavorful, this Double Pepper Cow Cover Pork Butt recipe will result in juicy, fall-apart pork perfect for sandwiches or a hearty meal.
Start by choosing a good-quality bone-in pork butt. The bone is a built-in temperature gauge of sorts—when it pulls out easily at the end of cooking, you'll know the pork is perfectly tender. Begin by patting the pork butt dry with paper towels to remove excess moisture. Trim off any tough fat or silverskin. Finally, score a cross-hatch pattern into the fat cap; this will help the fat render down more efficiently.
Next, slather the pork butt with yellow mustard, which will act as a binder to help the rub stick and create that beautiful bark we’re aiming for. Make sure to work the mustard into the crosshatch slits. Now generously coat the entire pork butt with the Double Pepper Coarse Cow Cover rub. Don't forget the sides! Let the pork sit while you get your smoker ready.
Preheat your smoker to 275°F (135°C). When the smoker is up to temp, place the pork butt fat side down on the grate. Now comes the waiting game. You'll want to let it smoke undisturbed for 6 to 7 hours.
Once you've hit that 6-7 hour mark, the pork should have developed a deep, mahogany color and a nice, thick bark. This means it's time to wrap! Take the pork butt off the heat and double-wrap it in foil to lock in the juices. Place the wrapped pork butt in a foil pan to catch any possible drippings, and return it to the smoker.
Keep cooking until the internal temperature reaches 200°F (93°C). By then, the pork will be fork-tender, and the bone should come out clean with no resistance.
Once your pork butt reaches 200°F (93°C), remove it from the smoker. Open the foil slightly to let it rest for about 20-30 minutes. Be sure to save the juices that have collected in the foil pan; you'll need them in a moment.
Now, it’s time to pull the pork. Using your hands or forks, shred the meat, making sure to mix in those saved juices for extra moisture and flavor. You can add a little more of your Double Pepper rub to the pulled pork for an extra kick.
The result is smoky, juicy pork, perfect for piling onto soft buns, serving with coleslaw, or enjoying straight out of the pan.
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