#porkroast #mississippiporkroast #howtobbqright
Smoked Mississippi Pork Roast
WHAT MALCOM USED IN THIS DISH:
Killer Hogs AP Flavoring
Clear Flavoring Shaker
Mississippi Pork Roast
– 8lb Pork Butt Shoulder Roast
– 2 Tablespoons Killer Hogs AP flavoring
– 1 Tablespoon onion powder
– 1 Tablespoon paprika
– 1 stick butter
– 1 cattle ranch packet
– 8 pepperoncini peppers
– 1 pork gravy package
1.) Prepare drum cigarette smoker for indirect cigarette smoking at 275 degrees utilizing pecan wood for smoke taste.
2.) Score the fat on the pork butt, combine the AP Flavoring, onion powder, and paprika and season the outside of the roast.
3.) Place the pork butt on the drum and smoke for 3 hours until the external surface begins to brown.
4.) Location the pork butt in an aluminum roasting pan and add the cattle ranch package, pork gravy package, 1 stick of butter and peppers. Wrap the top in foil and return to the pit. It assists to place a probe thermometer at this point to monitor internal temperature level.
5.) Once the pork butt reaches 200 degrees internal it's done. Eliminate it from the pit and vent the steam from the pan.
To serve: shred the pork butt by hand and mix with a little of the juices from the pan. You can serve it over mashed potatoes or rice in addition to your favorite veggies. It also makes one heck of a Super Sandwich!
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