5 – lb pork butt roast

1 – Cup Emma & Howard’s dry rub

4 -6  Cups Howard’s BBQ Sauce



Season roast with Howard & Emma’s famous dry rub.  Rub mixture on roast liberally and wrap in plastic wrap and refrigerate over night.  Smoke over hickory at 225- 250 degrees for 8 to 10 hours.  Let pork cool slightly.  Pull the meat apart with a fork removing fat.  Chop it up slightly and pour Howard’s warm BBQ sauce over it and enjoy. 


For a variation shred meat and cook meat in BBQ Sauce for 15 to 20 minutes and serve on French rolls with cole slaw.


If you don’t have a smoker pre-heat oven to 325 degrees.  Wrap seasoned pork roast in aluminum foil and place in pan.  Cook for 5 hours (one hour per pound).  Remove from oven and let stand for 1 hour and then pull pork and follow directions above.




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