Directions

1. Combine all the injection ingredients and whisk together. Inject into your pork butt. I inject and leave a 3-inch space between the next injection. You may not use all of the injection.
   

2. Season the pork with the rub of your choice. You can go a bit heavy on the rub. Allow to rest overnight in the refrigerator.
   

3. Light your Pit Barrel® according to instructions. Add wood chips for extra flavor, apple & peach work great.
   

4. Remove your pork from the refrigerator an hour or so before you place it in your Pit Barrel®. Insert one or two hooks on each end of the roast so the points are in the same direction.
   

5. Hang from the rods in the center of the Pit Barrel®.
   

6. Mix together ¼ of both apple cider and apple cider vinegar. Spray the roast every hour until it reaches a temperature of 170-175 degrees. Four to six hours depending on size.
   

7. Remove the roast and place in a foil pan. Pour ¼ of a cup of apple cider over the roast and top with 3 tablespoons of butter.
   

8. Cover with foil and return to the Pit Barrel®.
   

9. Combine shredded cabbage, sliced apples, jalapeno, green onion, and chopped cilantro. Mix.
   

10. In a separate bowl add olive oil, cider vinegar, apple cider, lime juice, and honey. Whisk and add to the cabbage mixture. Add salt and pepper. Mix and allow to rest in the refrigerator for at least an hour. The slaw can be made ahead of time.
    

11. Check for tenderness when the roast reaches 195 degrees. If there is any resistance, cover the roast and check every 15 minutes. Do not go past 205 degrees.
    

12. Remove your pork from the Pit Barrel® and allow it to rest for at least an hour. When I have the self-control I will place the roast in a cooler and allow it to rest for 2-4 hours. I promise it is worth the wait.
    

13. Shred the pork with a pair of large forks and discard any large chucks of fat. Mix with the juices from the pan.
    

14. Serve with buns, BBQ sauce, and the Honey Crisp Slaw.