# Mesquite-Smoked Heritage Pork Butt with Black Pepper Bark
*A low-and-slow masterpiece featuring a crusty, peppery exterior and melt-in-your-mouth interior.*

## Headnote
The first time I pulled a pork shoulder off the smoker after a twelve-hour stint, I realized that patience isn't just a virtue—it’s a seasoning. There is a primal satisfaction in watching a stubborn, hard piece of muscle transform into something you can shred with nothing but a pair of forks. This recipe focuses on the "bark," that dark, concentrated crust of spices and rendered fat that provides the hit of flavor in every bite.

Success here depends entirely on the stall. Somewhere around 160°F, the temperature of the meat will stop rising as moisture evaporates from the surface. Don't panic, and don't turn up the heat. This is where the magic happens; the collagen is breaking down into silk. I prefer mesquite for this cut because pork can handle the aggressive, earthy punch of the wood, but hickory is a fine substitute if you want something sweeter.

The single most important tip: do not skip the rest. If you shred this the moment it leaves the smoker, the steam will carry away all the moisture, leaving you with a pile of dry fibers. Let those juices redistribute for at least an hour.

**Prep time:** 30 min (plus overnight dry brine)
**Cook time:** 10–12 hours
**Total time:** 12.5 hours
**Yield:** 8–10 servings
**Difficulty:** Medium

## Ingredients
**For the Pork:**
- 8–10 lb bone-in pork butt (shoulder)
- 1/4 cup yellow mustard (as a binder)
- 1/2 cup apple cider vinegar (for spritzing)
- 1/2 cup water (for spritzing)

**For the Black Pepper Rub:**
- 1/4 cup coarse kosher salt
- 1/4 cup 16-mesh black pepper (coarse ground)
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper

## Method
1. Trim the fat cap on the pork butt down to an even 1/4-inch thickness using a sharp boning knife.
2. Combine the salt, black pepper, paprika, garlic powder, onion powder, and cayenne in a small bowl and whisk until uniform.
3. Slather the entire surface of the pork with a thin, even layer of yellow mustard until no pink meat shows.
4. Shake the rub generously over the pork from about six inches above, coating all sides until the meat is fully encrusted.
5. Wrap the seasoned pork tightly in plastic wrap and refrigerate for at least 8 hours, or ideally overnight, to dry brine.
6. Preheat your smoker to 225°F (107°C) using mesquite wood chunks or pellets.
7. Place the pork butt on the smoker grate, fat side up, and close the lid.
8. Mix the apple cider vinegar and water in a food-grade spray bottle.
9. Spritz the pork every 90 minutes once the surface looks dry, usually starting around the 3-hour mark.
10. Smoke until the internal temperature reaches 165°F (74°C) and the bark is dark mahogany and firm to the touch.
11. Wrap the pork tightly in two layers of heavy-duty aluminum foil or peach butcher paper.
12. Return the wrapped pork to the smoker and continue cooking until the internal temperature reaches 203°F (95°C).
13. Verify doneness by inserting a probe; it should slide into the meat with zero resistance, like room-temperature butter.
14. Remove the pork from the smoker and place it in an empty room-temperature cooler (without ice) to rest for 1 to 2 hours.
15. Transfer the pork to a large tray, remove the bone (it should slide out clean), and shred the meat using two forks or insulated meat claws.

## Variations
**Texas Style**: Omit the paprika, garlic, onion, and cayenne. Use only the equal parts salt and coarse black pepper for a "Dalmatian rub" that emphasizes the natural flavor of the heritage pork. 
**Spicy Cider Spritz**: Replace the water in the spritz bottle with pure apple juice and add 2 tablespoons of hot sauce for a hint of sweetness and a lingering back-end heat.
**Oven-to-Smoker Shortcut**: If you run out of fuel or time, you can move the pork to a 225°F (107°C) oven after it is wrapped at the 165°F mark; the meat has absorbed all the smoke it can by that point.

## Storage & Reheating
Store shredded pork in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat without drying it out, place the meat in a baking dish with a splash of apple juice or broth, cover tightly with foil, and warm in a 300°F (150°C) oven until the fat glistens and the meat is heated through.

## Pairing Suggestion
Serve alongside cold, crisp cabbage shreds tossed in apple cider vinegar to cut through the heavy richness of the smoked fat.