Pork Butt/sholder

Pork butt is so easy and best off all its tasty has hell. Nothing is better then pulled pork on a bun with homemade coleslaw and BBQ sauce.

Here's a few tips when making pork butt.
1. Brine it! Leave that bad boy over night in a simple brine (see my post), it will add flavour and moisture.
2. Dry rub. A good dry rub can make all the difference when it comes to flavour. Be sure to check out my dry rub post that will tell you how to make a simple rub.
3. Low slow mofo. Try and keep your smoker around 240/250º, depending on the size you can expect 8-11 hrs. I also like to mop or baste the pork every hour with a water, oil and dry rub mixture.

I know this is not really a recipe but the truth is you don't really need one. With a few tips, a smoker and time you can have some great tasting pulled pork.

Stuffed pork tenderloin wraped up

What you will need.
1 Pork tenderloin
1/4 cup feta cheese
1/4 cup chopped baby spinach (fresh is best)
3 or 4 strips bacon
1 tsp salt
1 tsp pepper
1 tbl olive oil
 
Start by butterflying the tenderloin so that it is about 1/2 inch thick, try and make it as even as possible and set aside.
Next mix the chopped baby spinach with the feta cheese.
Then spreed the spinach and feta mixture over one side of the tenderloin.
Now roll up the tenderloin like a cigar, then wrap the tenderloin with the bacon strips (not only does the bacon add great flavour but it will also help hold the tenderloin together).
Finish by oiling, salting and peppering the tenderloin roll.
Grill the tenderloin on each side for about 8 minutes (32 min in total) over medium high heat.
Slice into about 1" pieces and enjoy.