DIRECTIONS

1. Trim excess fat from pork butt (leave 1/4 inch fat cap).
2. Coat with mustard and season generously with Pit Barrel® Rub. Rest 30–60 minutes.
3. Light Pit Barrel® and add cherry or hickory wood.
4. Hang or grate pork butt in cooker.
5. Cook until bark develops (165°–175° internal).
6. Remove, wrap in foil with butter, honey, and brown sugar. Return to cooker.
7. Cook until probe tender (195°–208° internal).
8. Rest at least 1 hour.
9. Shred pork and assemble sandwich with buns, pickles, slaw, and BBQ sauce.

COLESLAW

1. Combine all ingredients and refrigerate at least 1 hour.
2. Serve and enjoy!