Smoked Boston Butt Roast



    1. Wash and pat pork roast dry.
    2. Place on cutting board to inject, a large holed needle is needed to let seasoning in pepper jelly pass through.
    3. Inject roast with Cajun Au Jus Pepper Jelly as desired. place injected roast into deep pan and coat thoroughly with Rougarou Sauce and loosely cover and refrigerate over night.
    4. Prepare a smoker as per the manufacturer’s instructions with wood chips/pellets of your choice, heat to 225 degrees and place roast with fat cap side up so rendering will sink into the meat.
    5. Smoke 7-8 hours low and slow until desired doneness is achieved. Be sure to check smoker for any needed water/chips/pellets as per your smoker’s manufacturer.
    6. Internal temperature should be no less then 165 degrees.
    7. Remove from smoker and let rest 20-30 minutes before slicing and serving.