A Dan-Good way to make a pork butt! This one is injected with cherry coke, hot sauce and beef broth, dry-rubbed, and then smoked on the Big Green Egg. That’s a whole lot of Dantastic flavor! This method will give you tender, fall-apart pork that’s a little sweet, a little spicy, and definitely smoky and savory. 10/10 recommend!
So, this pork butt wasn’t made based on any regional style. If anything, it’s closest to Memphis style, but uses techniques from all over. The rub has a good amount of brown sugar, as well as some paprika to give it a nice color. I do also like some salt and pepper, which you’d get from Texas. But what truly makes it Kentuckian, is that Dan-Good addition of Dan-O’s Seasoning!
This butt was smoked on the Big Green egg with oak wood chunks and natural charcoal at about 250-275 degrees. We spritzed it every 90 minutes or so with the injection, and I did use a water pan. You could do this in an offset smoker, gas, electric, or vertical smoker as well, though! This boy smoked for about 7 hours, and then was wrapped in foil to finish cooking.
Shred your Dan-O’s Rubbed & Injected Pork Butt and serve on a toasted bun with vinegar slaw and sweet BBQ sauce. Perfect. Enjoy!
- 10 lb pork butt
- 12 oz cherry coke
- 12 oz beef broth
- 1 oz hot sauce
- 1 tbsp worcestershire sauce
- Spicy Dan-O’s Seasoning
- Black pepper
- Brown sugar
- Vinegar coleslaw
- Sweet BBQ sauce
- Buns of choice
- Mix together your cherry coke, beef broth, hot sauce, and worcestershire. Add your pork butt to a large bowl. With a meat injector, inject the pork in several spots, adding up to 10 oz of liquid. Allow to sit for 1-2 hours.
- Make your BBQ rub by mixing together equal parts spicy Dan-O’s Seasoning and brown sugar. Salt and pepper to taste, and add in paprika until you get a nice reddish color.
- Remove and dry your pork butt, then coat it heavily on all sides in the rub, patting it down as you go.
- Set up your smoker for low and slow. Smoke your pork butt for 6-7 hours spritzing with the injection liquid every 60-90 minutes. Cook until it hits about 160 degrees, then wrap it in foil for the last few hours to finish cooking. Pull at 195 degrees.
- Allow pork to rest in the foil for 30 minutes before shredding. Shred pork in a large poil pan, and drizzle on more injection liquid. Add more dry rub or sweet BBQ sauce if desired.
- Make your sandwiches with a toasted bun, vinegar slaw, and sweet BBQ sauce. Enjoy!