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!