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"8 Hour" Louisiana Jalapeno Lime Pulled Pork

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Ingredients

• 1 8-10 lb  Pork Butt
• 6 tsp  Cajun Injector Cajun Shake
• 1 12 oz bottle  Louisiana Jalapeno Lime Wing Sauce
• 1   Cajun Injector Marinade Injector
• 3 tsp  Louisiana Gold Jalapeno Hot Sauce
• 1 8 oz can  Beef Broth
• 1/2 c  Pecan Wood Chips

Directions

1. Preheat smoker until reached temperature of 255 degrees F.
2. Using a Marinade injector, inject of the wing sauce into all angles of the pork putt. Season the outside of the pork butt with Cajun shake, Jalapeno hot sauce and remaining wing sauce.
3. In a medium size aluminum pan pour beef broth and place on lower rack of the smoker. (this creates moisture and also a drip pan for the pork)
4. Place pork butt onto smoker rack and place pecan wood chips into drawer.
5. Close the door and allow pork to smoke/cook for approximately 4 hours.
6. Once the pork has cooked for 4 hours uncovered, place pork into drip pan and cover with aluminum foil.
7. Place covered pan back into the smoker and cook for another 4 hours.
8. Pull pork and serve on hamburger buns or along side our "Louisiana Wildly Wicked Cole Slaw".

Yield: 10- 12 servings
Preptime: 10 minutes
Cook time: 8 Hours