Smoked Pork Butt Recipes

Smoked Pork Shoulder

Ultra flavorful and tender, this Pork Shoulder is smoked low and slow, and creates the most amazing, melt in your mouth pulled pork!

Prep: 15min

Total: 525min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 303 kcal, Carbohydrate 7 g, Protein 36 g, Fat 13 g, Saturated Fat 5 g, Cholesterol 124 mg, Sodium 1306 mg, Fiber 1 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 8 lb bone-in pork shoulder (these may also be labeled as pork butt)
• olive oil
• water
• 1/4 cup light brown sugar (packed)
• 2 Tbsp black pepper (coarsely ground)
• 2 Tbsp kosher salt
• 1 Tbsp paprika
• 1 Tbsp garlic powder
• 1 Tbsp dried minced onions
• 1 tsp cayenne pepper
• 1/4 cup apple juice
• 1/4 cup apple cider vinegar

Instruction:

1. Fill an 8×8″ baking dish, or other baking dish with water and set aside to add later. I like to use a foil dish for this, since I won’t care if it gets messed up.
2. Place your pork shoulder on a baking sheet and rub the entire shoulder down with olive oil. Sprinkle the seasonings over it and rub the seasonings into it (every inch of the shoulder should be covered). There’s no better tool for this than your hands, so if you’re squeamish about touching raw meat, use a pair of disposable gloves.
3. Remove pork from smoker and let rest for at least 20 minutes, but up to 2 hours. Keep the pork wrapped up tight, and I like to add mine to either clean, empty cooler, or my oven (turned off).

Simple Smoked Pulled Pork Butt/ Shoulder

This simple smoked pulled pork recipe only requires a few pantry ingredients and a smoker to achieve those melt-in-your-mouth strands of tender pulled pork.

Prep: 15min

Total: 1155min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 257 kcal, Carbohydrate 1 g, Protein 34 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 116 mg, Sodium 153 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 8-10 pound bone-in pork shoulder roast (AKA Boston butt)
• 2-3 Tablespoons yellow mustard
• ¼ cup Signature Sweet Rub (link in recipe notes)
• 1 Tablespoon Signature Sweet Rub (for later use)

Instruction:

1. Preheat the smoker. Preheat your smoker to 225 degrees F for indirect smoking. I recommend hickory or apple for this recipe.
2. Prep the meat. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone fragments or extra liquid on the exterior.
3. Slather the pork butt in mustard. Slather the entire exterior of the pork shoulder with the yellow mustard.
4. Season with Sweet Rub. Season your pork roast on all sides, top and bottom, with the Homemade BBQ Sweet Rub. Don’t worry about rubbing the seasoning into the meat, just be sure it is liberally coated all over.
5. Smoke the pork butt. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
6. Wrap and rest the meat. Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
7. Shred and serve. Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Serve and enjoy!

Smoked Pork Butt

Learn how to make smoked pork butt using a handful of ingredients and 15 minutes prep! Smoked pork makes the best pulled pork.

Prep: 15min

Total: 735min

Yield: 14

Serving Size: 1 serving

Nutrition Facts: calories 458 kcal, Carbohydrate 21 g, Protein 44 g, Fat 22 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 153 mg, Sodium 1228 mg, Fiber 2 g, Sugar 16 g, unSaturated Fat 11 g, servingSize 1 serving

Ingredients:

• 7 Pound Pork Butt (thawed)
• 1 Stick Salted Butter (equal to ½ cup)
• 1 Cup Brown Sugar (divided)
• 2 Tablespoons of Salt
• ¼ Cup Black Pepper
• 3 Tablespoons Paprika
• 2 Tablespoons Garlic
• 2 Tablespoons Minced Onion
• 2 Tablespoons Chili Powder
• 2 Tablespoons Olive Oil

Instruction:

1. Preheat your pellet smoker to 225°F. Combine ½ cup of the brown sugar, paprika, pepper, garlic, minced onion, and chili powder. Mix well.
2. Rub down the pork butt, entirely, with oil.
3. Sprinkle the entire butt with salt, evenly, on all sides.
4. Sprinkle the rubbed down pork butt with the prepared spice mixture and rub all sides and crevices down well until coated.
5. Place the prepared butt in the smoker for about 6 hours or until the internal temperature reaches 165°F.
6. Once it reaches 165°F, place it in the aluminum roasting pan. Sprinkle it with the remaining brown sugar and place the stick of butter on top, unmelted. Cover with tin foil and place back in the smoker.
7. Continue smoking for 4-6 hours or until the internal temperature reaches about 203°F. Remove from the smoker and allow to rest for 2 hours without unwrapping it. After 2 hours, unwrap and pull apart, removing the bone if using bone-in pork butt. Enjoy!

Smoked Pulled Pork Butt (Smoked Pork Shoulder)

A smoked pork butt (smoked pork shoulder) is probably one of the most rewarding things to smoke. You get so much delicious pulled pork.

Prep: 20min

Yield: 16

Ingredients:

• 8 pounds Bone-In Pork Butt (also called Pork Shoulder)
• 1 tablespoon Yellow mustard
• 1/8 cup Brown sugar
• 1/4 cup White sugar
• 1/4 cup Paprika
• 3 tablespoons Kosher salt
• 1 tablespoon Garlic powder granules
• 1/2 tablespoon Chili powder
• 1/2 teaspoon Oregano
• 1/2 teaspoon Cayenne pepper
• 1/2 teaspoon Cumin
• 1/2 teaspoon Black pepper
• 3/4 cups Apple juice
• 1/4 cup Apple cider vinegar
• 1 MEATER Plus Bluetooth Thermometer, optional
• 1 ThermoPro Instant Read Thermometer, optional

Instruction:

1. Preheat smoker to 250°F. Most pellet grills don’t need it, but you can add a pan of water in the corner of the smoker to keep moisture inside.
2. Trim any excess fat or loose ends of pork. You can remove the fat cap completely or trim it down to a thin 1/4” layer.
3. Rub a thin, even coating of yellow mustard on all sides of the pork.
4. Combine dry rub ingredients and sprinkle a thick, even coating on pork butt on all sides. This can be done the night before by wrapping in plastic wrap and storing in the fridge until ready to smoke.
5. Let the pork shoulder sit out on the counter for 1 hour to let the meat come to room temperature and the rub to adhere well. This will ensure a more even cook.
6. Add pork butt to smoker grate and smoke at 250°F until it hits an internal temperature of 165°F in the thickest part of the shoulder, approximately 4-6 hours.
7. Each hour after the first 3 hours, open up the smoker and spritz pork butt. Make sure your spray bottle is set to spray in a light, even mist and not a direct blast of the liquid. You just want to moisten the pork, not soak it.
8. When the pork reaches 165°F degrees in the thickest part, remove it from the smoker, lay it in the center of 2 pieces of heavy duty aluminum foil, spritz heavily one more time with the spray bottle, and then wrap the foil tightly around the pork. You could also put the pork butt in an aluminum pan and cover with aluminum foil.
9. Return the wrapped pork butt to the smoker and smoke at 250°F for approximately 4 more hours. The smoked pork butt is done when the internal temperature is between 200°F-205°F and the meat thermometer slides in & out like a knife slicing through room temperature butter – barely any resistance. I find that this usually occurs around 203°F, but all meat is different.
10. Remove pork from smoker and keep pork wrapped while it rests for a minimum of 30 minutes and up to 2 hours. You can keep in warmer long bu placing it in an insulated cooler.
11. Unwrap the foil and pour the juices into a gravy separator or bowl until you can see the fat separated from the jus. If you’re not using a fat separator, carefully spoon off the fat from the top of the jus.
12. Place the pork butt into a pan and shred into thin strands with your fingers, a pair of forks, tongs, or any other shredding utensil you prefer.
13. Pork the reserved jus into the pan and toss with the shredded pork.

How to Smoke Pork Butt / How to Make Pulled Pork Recipe

FAQ

How long does it take to smoke a pork butt?

How long to smoke a pork butt at 225?