A delicious pork shoulder recipe from our brand partner @blackdog_bbq using our Banner Butter BBQ flavor & brown sugar at the wrapping stage for infusing fantastic flavor!  Our freshly churned butter is mixed with Meat Church’s Honey Hog BBQ Rub to create a sweet and southern butter perfect for ribs, pork, chicken, and veggies!


5-10 lbs Bone-in Pork butt
1+ C bbq rub of choice (I used a combination of @meatchurch Deez Nuts honey pecan & Holy Gospel Rubs
3 cups of peach juice (half to be used for the spritz bottle)
1 cup apple cider vinegar
1 package Banner Butter BBQ flavor
1 C brown sugar
Molasses, honey, or agave nectar as desired


1. Trim excess fat off of all sides of the pork butt. I tend to leave the fat cap untouched as it is easily removed at the end of the cook.

2. Next, season the butt liberally with your rub of choice. I like to use a combination of Meatchurch’s Holy Gospel & Honey Pecan rubs with a 2:1 ratio, going heavier on the honey pecan rub. Let the meat sit at room temperature for ~30 minutes to allow the rub to adhere (this step can be done overnight if desired).

3. Meanwhile, preheat the grill or smoker to ~275 degrees. Place the meat on the grill once the temperature is met.

4. Leave the meat untouched on the grill for 2 hours. At that point, spritz the meat with a beverage of choice (I use a combination of peach juice and apple cider vinegar). Continue to check the meat every hour until the internal temperature is ~165 degrees and a deep mahogany bark has formed.

5. Once the desired bark has been achieved, take the pork off the smoker and place in a half pan. Now, apply another light coat of bbq rub if desired. Then, slather molasses (or a similar product such as honey or agave nectar) all over the butt. Once the butt is coated sprinkle brown sugar liberally on the butt. Now apply 1 package of Banner Butter BBQ flavor in slices over the top of the butt. Finally, pour 1.5 cups of peach juice in the pan with the butt and wrap the pan with heavy-duty aluminum foil. Place the pan back on the grill at 275 degrees.

6. Continue to allow the butt to cook, covered, until the internal temperature reaches 203 degrees or above, and the meat feels probe tender. Take the meat off the grill when this is reached.

7. Pour liquid mixture from the pan into a measuring cup (or fat separator if available) until the fat has separated from the rest of the liquid. Skim the fat if the separator is not available. Set aside.

8. Allow the meat to rest for at least 1 hour tented by the foil.

9. Shred the pork butt and add the reserved liquid to the meat. Enjoy!