Mississippi Pork Roast
Mississippi Pork Roast
- Author
- Malcom Reed
- Category
- Cuisine
Ingredients
- 8lb Pork Butt Shoulder Roast
- 2 Tablespoons Killer Hogs AP Seasoning
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- 1 stick butter
- 1 ranch packet
- 8 pepperoncini peppers
- 1 pork gravy packet
Directions
- Prepare drum smoker for indirect smoking at 275 degrees using pecan wood for smoke flavor.
- Score the fat on the pork butt, combine the AP Seasoning, onion powder, and paprika and season the outside of the roast.
- Place the pork butt on the drum and smoke for 3 hours until the outer surface starts to brown.
- Place the pork butt in an aluminum roasting pan and add the ranch packet, pork gravy packet, 1 stick of butter and peppers. Wrap the top in foil and return to the pit. It helps to insert a probe thermometer at this point to monitor internal temperature.
- Once the pork butt reaches 200 degrees internal it’s done. Remove it from the pit and vent the steam from the pan.
