I have about 42 pounds of butts to get on the smoker. It's my Granddaughter's two year birthday party this Saturday and my daughter wants to have pulled pork sliders so I went to Restaurant Depot Tuesday and picked up four nice butts two of which are "bone in" and two are "boneless".

Alright, so yesterday morning I threw together a lil injection marinade for two of the butts. Trying it on one of the boneless and one of the bone in. when done to the back burner it went to cool down for when it was time to inject. Actually after cooling down I put it into a quart sized mason jar and took the stick blender to it to make it injectable without any clogging of the injector needle.
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Oh, I had to run an errand so while out I ran down to the French Quarter and grabbed one and a half muffalettas from Central Grocery on Decatur.
Gotta eat lunch right?
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It has been a while since I had a Central Grocery muffaletta and I was pleasantly surprised at how good it was. Mmmmm.............
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Yesterday evening I took the butts out of the fridge and wiped the outer wrapper down nice and clean(Yeah, I'm that anal)and proceded to inject one each in each package.
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You can see here how much less of a mess injecting them while in the vacuum packages it is. No wild squirts onto the cabinets or ceiling. Only a little leakage where you insert the needle.
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After letting that sit for a while I removed them from the packages and dried them off. After rubbing down with Steens Cane Syrup I let 'em sit to dry some yet remain sticky enough for the dry rub to stay on them.
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While that was drying some I got the Traeger ready for a long overnight smoke. Cleaned the grate, change the foil on the drip pan and loaded the hopper with a bunch of Aple wood pellets.
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Time to apply the dry rub and just wait a little while longer to load them on the Traeger.
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I checked on them around 3 this morning and everything was going as planned.
This morning about seven looking and smelling wonderful!
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Almost want to lick this one it's looking so good.
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Okay so it ended up being a seventeen hour smoke to get these butts done but man o'man are they delicious?
I'd say they are done. In fact fall apart done!
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I couldn't resist and had to smeak a piece right as I took them off the grill.
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I'll let 'em cool down and hour or two and then pull them.
I have to tell ya, I was outside cutting grass and planting blackberry bushes, tomatoes and peppers and the smell was killing me.

Pork butts are pulled and THIS has got to be some of the BEST pulled pork I've ever had. That injection marinade is FANTASTIC!!!!!

Between using the cane syrup and the rub and the injection it is almost as good as it gets even without sauce. Butt, I'll add some sauce to it anyway. Maybe it can be even better with the sauuce.
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These pictures really do it no justice. The smoke ring was so deep on some of the pork I am amazed.

Yesterday afternoon was the birthday party so in the morning I sauced the pork using a homemade sauce I made last week. I then filled a large aluminum pan covered it with a lid and put it into the Traeger to slowly warm.
Sauced!
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Warming slowly
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I forgot to get pictures of it at the party or even a shot of some of the sliders made but I kept some at home and later last night I was hungry so I made a lil snack of a pulled pork sandwich. No buns of any sort but we did have a fresh loaf of Texas Toast bread which made a delicious sandwich.
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I have got to say that was some of the best ever. I could taste the dry rub I used, the pork and especially the light smoky flavor from slow smoking it(I used Apple wood pellets).
BTW, everyone loved the pork. Got tons of compliments on it.
This was the Birthday cake my daughter made for the birthday girl. Bubble Guppies!
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It was a delicious Pink Velvet cake she made from scratch.