Name: Slap Yo Daddy Bone-In Pork Butt Slider
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Cuisine: American
Ingredients: One 7-10 lb bone-in pork butt (as a bit of trivia, the pork butt is actually the pork shoulder and is technically called the Boston Butt. Because “Boston Butt” is a handful to say, it was shortened to just “butt”. The actual butt of a hog is called the ham); 1 cup Slap Yo Daddy rub (your choice); 2 cups apple juice; 1 ¼ cup of white granulated sugar; 3 tablespoons table salt; ¼ cup of white vinegar; 2 tablespoons of your favorite hot sauce; 1 stick butter (salted or unsalted are both fine); 1/2 cup light brown sugar; ½ can your favorite beer; 2 tablespoons of your favorite hot sauce; 2 tablespoon Thai Red Sweet Chili sauce (skip this if you can’t find it); Heavy duty aluminum foil; 1 cup of your favorite BBQ sauce; ¼ cup agave nectar (dark colored variety); 2 tablespoons of your favorite hot sauce; ¼ cup apple juice

Instructions

Trim excess fat from pork butt but keep the fat cap on. Place in disposable aluminum foil pan and inject the pork in a grid pattern with the pork injection using a meat injector.
Apply a medium-thick layer of SYD rub all over the butt; about 1/2 to 1 cup per 10 lb butt depending on how salty you want it. Use less if your butt is smaller.
Let it sit overnight in the refrigerator if possible.
Preheat your indirect smoker to 250 degrees.
Place butt fat-side down into smoker straight from the fridge so the meat is very cold. This will aid in developing a nice smoke ring.
Add 2-4 tennis sized wood chunks to your smoker (I like to combine 50-50 apple with hickory for my pork butts). Toss the wood onto the hot coals only after you put the butts in. Maintain a steady stream of smoke the first 6 hours by adding wood chunks and adjusting your fuel and vents to maintain 250 degrees.
Do not open the smoker for 5 hours. After 5 hours, test that the crust has set by scratching the surface with your fingernail. If the crust has not set, the rub will come off in your nail. Check back in ½ hour increments until the bark has set (it will take about 5 ½ to 7 hours)
Tear off two sheets of heavy-duty aluminum foil long enough to wrap the butt.
Remove butt once crust has set and place it meat side up in the middle of the aluminum foil.
Mix the mopping liquid except the butter. Pour moping liquid over butt. Cut the butter lengthwise in half and place on top of butt. Tightly wrap the butt in foil and keep the seam high to avoid liquid leaking out of the foil pouch. Return to smoker.
Check back in 1 hour and use an instant read thermometer to probe it in several places. You want to remove it when it is around 195 and when the probe goes in easily into the meat. This can take between 1-3 hours after the butt has been foiled. Be sure to cut the foil to vent the butt to prevent overcooking after you remove it.
Combine ingredients to make BBQ sauce.
When butt is done, remove from smoker and let rest for at least 1 hour to tighten up the butt and for it to reabsorb the pork jus.
Shred, chop, pull, or slice the butt. Apply BBQ sauce as you prefer. I prefer to use the pork jus at the bottom of the foil.
Serve it as a pork slider sandwich with a bit of coleslaw.