1 Large Pork Shoulder (commonly referred to as Pork Butt) 4-12lbs
Tsalt Red Velvet (1/4 Cup to 1/2 Cup depending on Pork size)
Pellet Grill, Smoker, or Slow Cooker
Season all sides of the pork butt with Tsalt Red Velvet. Amount varies by size of Pork Butt, but typically 1/4 Cup to 1/2 Cup gives the pork the most flavor.
Rest the pork butt in a refrigerator for at least 2 hours on a wire cooling rack or aluminum tray pan.
If using a Pellet Grill or Smoker, prepare your grill for low and slow smoking at 200°F
If using a slow cooker, set your slow cooker to Low and cook fat side up for up to 8 hours
Place the pork butt fat side down on your aluminum cooking tray. This helps protect the meat and give your non-fat side a perfect smoked char. You can put the meat directly on the grill grates, but I find the pork can lose a lot of its moisture with this method.
Smoke for 8 hours at 200°F then raise the cooking temperature to 225°F
Continue to cook until internal temperature reaches 190° or a probe thermometer slides in with little to no resistance.
Remove the pork butt from the grill and rest for 15-30 minutes before pulling
Serve on Hawaiian Rolls or small Street Taco Flour Tortillas with Monterey Jack cheese.