Directions
- 1Pat the pork butts dry with a paper towel.
- 2Slather the pork butts with mustard.
- 3Sprinkle all-purpose barbecue rub all over the meat, including the sides and edges.
- 4Flip the pork butts and repeat the same steps on the other side.
- 5Place the seasoned pork butts on a pellet smoker preheated to 200°F.
- 6Let the pork butts cook for about 10 hours, until their temperature reaches 165-170°F.
- 7Add each pork butt to a foil tray with about a cup of apple juice, wrap tightly with foil, and return to the smoker.
- 8Bump up the temperature to 250°F.
- 9In another foil tray, combine baked beans, diced sweet onion, brown sugar, diced jalapeños, minced garlic, barbecue sauce, ketchup, mustard, and cooked and chopped bacon.
- 10Mix the bean ingredients together and put them on the smoker with the pork butts.
- 11Stir the beans about every 30 minutes until bubbly and cooked through.
- 12Remove the pork butts from the smoker and let them rest for about an hour.
- 13Shred the pork.
- 14Remove the beans from the smoker.
- 15Wrap everything tightly in foil, place it in a cooler, and it's ready to serve.
Ingredients
- 2 pork butts
- 1 paper towels
- 1 bottle mustard
- 1 bottle all-purpose barbecue rub
- 1 cup apple juice
- 2 cans baked beans
- 1 sweet onion
- 1 brown sugar
- 1 diced jalapeños
- 1 minced garlic
- 1 barbecue sauce
- 1 ketchup
- 1 mustard
- 1 package cooked and chopped bacon
Equipment
pellet smokerfoilaluminum trays
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