Weekday Pork Butt & Loaded Baked Potatoes Recipe

Directions

1. Preheat your smoker to 250 °F using hickory wood.

2. Prepare the pork shoulder: Trim off any hanging pieces or hard fat (save trimmings for baked beans) and score the fat in a crosshatch pattern.

3. Apply Chicago Blue BBQ Sauce by Old Southern BBQ as a binder and season with Lane's Brisket Rub and Smoked Sweetness Rub by Rainer Foods.

4. Place on smoker, fat side up and smoke for 7 hours (until 170 - 180 °F internal temp).

5. Increase smoker temperature to 325 °F.

6. Prepare the potatoes: Add whole russet potatoes seasoned with Lane's Brisket Rub and a spritz of cooking oil to a sheet of foil. Wrap, pierce with fork, and place on smoker.

7. Place pork shoulder in a foil pan or grill safe dish and add 1/4 cup Lane's "Itsa Vinegar" Sauce and 1/2 can of cherry cola.

8. Cover pork shoulder with foil and smoke for an additional 1 hour or until internal temperature reaches 203 °F.

9. Remove potatoes, and slice down the middle.

10. Shred the pork butt, and prepare the baked potato toppings.

11. Top potatoes with pulled pork and your favorite toppings. Don’t forget a drizzle of Chicago Blue BBQ Sauce by Old Southern BBQ.