Served at the 2023 Berries & BarBQ Wine Trail, Adam Puchta Winery


1 pork butt (8 lbs. average)
1 cup of your favorite BBQ rub
1 1/2 cups of your favorite BBQ Sauce
1/2 cup Berry Black wine
3 Tbsp brown sugar
5 Tbsp butter


  • Dice the pork butt into 1-inch cubes, place in a bowl and toss with BBQ rub to evenly coat each piece.
  • Place on foil smoker tray (or piece of aluminum foil) in a preheated smoker at 250°F. Smoke for approximately 4 hours or until the pieces have a nice bark.
  • Remove from smoker and place in aluminum hotel pans, toss with brown sugar and BBQ sauce.
  • Add cubed butter to pans and place back on smoker for 1 1/2 hours, stir every half hour.
  • Remove from the smoker and serve.

Serve with Adam Puchta Winery Berry Black

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