prep the butt roast
Cover the butt roast in your favorite rub. Be sure to cover every nook and cranny.
smoke the pork
Smoke in the Pit Barrel Cooker on the rack or the hooks until it reaches an internal temperature of 160-degrees.
Add the juice
Wrap the butt roast in foil with your favorite liquid which can be apple juice, beer, or Carolina sauce. Return to the smoker until it gets to an internal temperature of 195-degrees.
Rest it and shred it!
Once it's done allow it to rest for a few minutes then shred and serve!