Cherry Wood Smoked

Serves: 4


  • 1 gallon ice cold water
  • 1 cup brown sugar
  • 1 cup sea salt
  • 3/4 cup juniper berries
  • 2 lbs. Farmland® Pork Boneless Butt


  1. Combine all ingredients except pork.
  2. Pour over pork in large bowl, making sure meat is completely covered with brine. Cover and refrigerate for at least 48 hours.
  3. Remove pork from brine and pat dry.
  4. Place in smoker over cherry wood between 225oF. and 250oF. Cook for at least 4 hours until internal temperature reaches at least 200oF. Let stand 30 minutes, use two forks or bear claws to pull pork.


Boneless Butt

New Nomenclature

Shoulder Roast/Boneless Butt Portion

Farmland SKU


To order, contact your Smithfield Farmland sales representative.