@bearmountainbbq shares a smoky twist on the classic Mississippi pot roast, using a bone-in pork butt. The pork is smoked until a bark forms, then braised with ranch seasoning, chicken broth, and a whole jar of pepperoncini until it's fall-apart tender.
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Score the fat cap on the pork shoulder butt with a knife.
Apply yellow mustard all over the pork butt as a binder.
Season the pork butt generously on all sides with your favorite salt, pepper, and garlic (SPG) blend. Pat the seasoning into the meat.
Preheat your smoker to 250°F.
Place the seasoned pork butt in an aluminum pan and place it on the smoker.
Smoke for about 8 hours, or until the internal temperature reaches 165°F.
Transfer the smoked pork butt to a clean, deeper pan.
Sprinkle the packet of ranch seasoning mix over the top of the pork.
Pour the chicken broth into the bottom of the pan, around the pork.
Pour the entire jar of sliced pepperoncini, including the juice, over the pork butt.
Increase the smoker temperature to 300°F.
Cover the pan tightly with aluminum foil and return it to the smoker.
Continue to cook for another 3-4 hours, or until the pork is probe tender.
Remove the pork from the smoker and let it rest before handling.
Remove the bone, which should pull out cleanly. Shred the pork with your hands or forks.
Serve and enjoy.
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