Ingredients
16
16 servings
- •4 tablespoons packed brown sugar
- •2 tablespoons ground New Mexico chile powder
- •7 pounds fresh pork butt roast
Instructions
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan.
- Mix brown sugar and chili powder together in a small bowl. Rub mixture liberally all over pork roast with your fingers. Transfer roast to the rack.
- Smoke in the preheated smoker, maintaining a temperature of 200 to 225 degrees F (95 to 110 degrees C), until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 6 to 18 hours.
- Let pork roast rest for 30 to 45 minutes before shredding.
Nutritional Facts
Per 16 servings
- Calories: 321
- Carbohydrate: 3g
- Fat: 22g
- Protein: 27g
- Sugar: 3g
Related Recipes
Simple Smoked Pork Butt
This Butts' For You!
Sweet Smoked Pork Ribs
Easy Mexican Pork Burritos
Easy Roasted Pork
Southern Pulled Pork
Fruit-Stuffed Pork Loin
Oven Kalua Pork
Pork Empanadas
Brown Sugar Chops
3 Ingredient Pulled Pork Barbeque
