Serves 20
Directions
- 1Pat the pork butts dry with a paper towel.
- 2Slather the pork butts with mustard, using it as a binder, and rub it all over the meat.
- 3Sprinkle all-purpose barbecue rub all over the meat, including the sides and edges.
- 4Flip the pork butts over and repeat the same seasoning steps on the other side.
- 5Heat the pellet smoker to 200 omenclatured_degrees.
- 6Place the pork butts in the smoker and let them cook all night.
- 7After about 10 hours, when the pork butts are temping around 165 to 170 omenclatured_degrees, remove them from the smoker.
- 8Add each pork butt into a foil tray with about a cup of apple juice.
- 9Wrap the foil trays tightly with foil and place them back on the smoker.
- 10Bump up the smoker temperature to about 250 omenclatured_degrees.
- 11Add a couple cans of Bush's original baked beans into a foil tray.
- 12Add diced sweet onion, brown sugar, diced jalapenos, minced garlic, barbecue sauce, ketchup, mustard, and a whole package of cooked and chopped bacon to the beans.
- 13Mix all the bean ingredients together.
- 14Place the beans on the smoker with the pork butts to start cooking.
- 15Stir the beans about every 30 minutes until they are bubbling and cooked all the way through.
- 16Once the pork butts are cooked, pull them off the smoker and let them rest for about an hour.
- 17Shred the pork.
- 18Wrap the shredded pork and cooked beans tightly in foil.
- 19Place everything in a cooler, ready to be served.
Ingredients
- 2 large pork butts
- paper towel
- mustard
- all-purpose barbecue rub
- 1 cup apple juice
- 2 cans Bush's original baked beans
- diced sweet onion
- brown sugar
- diced jalapenos
- minced garlic
- barbecue sauce
- ketchup
- mustard
- 1 package cooked and chopped bacon
Equipment
pellet smokerfoil trayfoilcooler
Tips
- Pat pork butts dry with a paper towel before slathering with mustard.
- Don't forget to season all sides and edges of the pork butt.
- Stir the beans every 30 minutes until bubbling and cooked through.
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