Saundus’ Pulled Pork

1 5 Pound Boston Butt, Bone In
Cajun Seasoning
3 bottles of Saundus Sauce

Season all sides of the pork with Cajun seasoning.
SMOKER: (charcoal, hickory wood, pecan wood)
Wrap in foil and place in smoker for 2 hours.
For the remaining 3 ½ hours leave the foil open, basting with sauce every hour.
Remove pork from smoker and let the pork cool for about 15 min.
Shred all of the meat.
Add Saundus Sauce to shredded pork.

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