Pork butt is smoked “low and slow” (at least six hours and as many as 10), then sauced and cooked some more. The result is full of barbecue flavor, and so tender it can be shredded with two forks.
FROM THE RECIPE:
Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.
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