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summer-carnivore-recipes/staging/738ba05e-76ca-4022-aba4-a1b381b040ab_02.md

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+# 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.