Pulled pork is good, but pulled pork made from Smoked Pork Butt is an unbelievably mouthwatering way to feed a crowd. Here’s how to smoke pork butt with a rich, smoky flavor and juicy meat, plus endless ways to put it to use!
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Why You’ll Love This Smoked Pork Butt Recipe
- Smoky Pulled Pork. If you ask me, smoked meat is the best meat, whether it’s Smoked Salmon, Smoked Chicken Breast, or this smoked pork butt. It takes a little more effort and a lot more time, but there’s something about that flavor that brings out my inner carnivore and I just can’t get enough.
- The Perfect Cut for Smoking. This cut of pork has a lot of connective tissue, but the low and slow smoking process helps break it all down, yielding the most tender, succulent pulled pork.
- Simplest Meat to Smoke. Pork butt is incredibly forgiving, so if you are newer to smoking (or just want a sure thing), it’s the easiest cut to smoke.
- That Rub Though. With brown sugar, plenty of spices, and cayenne for just a bit of kick, the spice rub for this smoked pork butt ensures that every single bite is infused with flavor.
- Feeds a Crowd—With Leftovers. Like Smoked Turkey, this recipe makes enough pulled pork to feed a party and then some. With all the ways you can use smoked pulled pork, these are leftovers you’ll actually get excited about!
How to Make Smoked Pork Butt
The Ingredients
- Bone-In Pork Butt. Also known Boston butt, despite its name, pork butt isn’t from the rear-end—it’s from the shoulder of the pig. For this reason, you may also find it labeled as pork shoulder. Don’t worry, it’s the same thing!
- Dijon Mustard. This adds another layer of flavor and helps the rub stick.
- Smoked Pork Butt Rub. Kosher salt and brown sugar bring the sweet and salty. Paprika, chili powder, cumin, garlic and onion powder, black pepper, and cayenne bring ALL the flavor.
- Apple Juice. Pour this into a spray bottle. (Preferably a bottle that didn’t used to house your Windex or tile cleaner.)
The Directions
- Trim Off the Fat Cap. You’ll get a better bark by trimming the fat away. The pork has PLENTY of internal fat to keep it. moist. Pat the pork dry and slather with mustard.
- Mix the Rub. Whisk together all of the seasonings.
- Season. Rub that beautiful seasoning all over the pork butt.
- Smoke. Place the pork in a 225 degree F smoker and smoke for 10 to 15 hours, or about 1.5 hours per pound.
- Mist. At the 3 hour mark, mist with apple juice and continue with this every few hours while the pork smokes.
- Shred. Once the pork reaches 195 degrees F, let it rest for 30 to 60 minutes, then shred the smoked pork butt and ENJOY!
My Favorite Ways to Use Pulled Pork from Smoked Pork Butt
- Sandwiches. Nothing beats a classic pulled pork sandwich on a bun with Coleslaw or Barbecue Sauce and Refrigerator Pickles. Don’t forget the Boston Baked Beans on the side!
- Tacos. Not just for Slow Cooker Carnitas! Pulled pork tacos (and Pulled Pork Quesadillas) are next level delish when you use smoked pork butt.
- BBQ Pulled Pork Pizza. Make this BBQ Chicken Pizza, swapping in pulled pork for chicken.
- Pulled Pork Mac and Cheese. Add shredded smoked pork butt to Instant Pot Mac and Cheese to make it a meal in a bowl.
- Pulled Pork Nachos. Layer tortilla chips with pulled pork, cheese, and all your favorite nacho fixins.
- Breakfast Hash. Add some pulled pork to Sweet Potato Hash or swap it for the beef in Corned Beef Hash. (It’s also fantastic in a Western Omelette instead of ham.)
- Stuffed Sweet Potatoes. Top an Air Fryer Baked Sweet Potato with pulled pork, BBQ sauce, and a sprinkle of shredded cheddar for an easy meal.
Recipe Tips and Tricks
- Anticipate “The Stall.” It’s common for pulled pork to get stuck at the same temperature for several hours. The stall can be frustrating, but know that it’s to be expected when smoking pork butt—there’s nothing wrong with your smoker or with your smoking skills! Just be patient and the internal temperature will eventually rise again.
- A Meat Thermometer Is a Must. If you have a smoker, you likely already have a meat thermometer, but if you don’t, you really should get one. While you can get an estimate of doneness based on cooking time, weight, and visual cues, using a meat thermometer ensures that your pork is cooked to the perfect temperature for shredding.
- Rest, Don’t Rush. An hour resting time may sound bananas, but trust and believe, it’s worth it. Letting the smoked pork butt rest before shredding allows the juices to redistribute throughout the meat, making it even juicier and more flavorful.
- Double Wrap in Foil for Faster Smoking Time. If you’re short on time, wrap your pork in foil once it reaches 175°F internal temperature to speed up the cooking process.
- Shred the Pork in a Mixer. You can use forks or meat claws, but for a quick and easy way to shred the pork, use a stand mixer with the paddle attachment.
Smoked Pork Butt
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Ingredients
- 1 bone-in pork butt Boston butt – usually 7 to 10 pounds
- 3 to 5 tablespoons Dijon mustard depending upon the size of your pork
- ¼ cup kosher salt
- 2 tablespoons brown sugar light or dark brown
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground black pepper
- ½ teaspoon cayenne pepper
- ½ cup apple juice placed in a spray bottle
Instructions
- Heat your smoker to 225°F and set up for indirect heat; we use lump charcoal and a few chunks of apple or hickory wood (you can also use chips but you’ll need to replace them a few times during smoking).
- Trim off the fat cap—there is so much fat and marbling running through the meat, you don’t need the cap and the pork will get a better bark without it. Wiggle the tip of a knife underneath the fat so loosen it and use your other hand to pull the fat up and away as you slice between the fat and the meat (don’t worry about getting every piece; just take off a good amount of it). Pat the pork dry with paper towels. Slather all over with mustard.
- In a bowl, whisk together the salt, brown sugar, paprika, chili powder, cumin, garlic powder, onion powder, black pepper, and cayenne pepper. Rub liberally all over the pork. Transfer the pork to a disposable aluminum roasting pan (this is optional but the pork really makes a mess on the smoker, so we like to use a pan for easy clean up).
- Smoke the pork for 10 to 15 hours– it’s a big range of cooking times, because in addition to the weight of your pork, everything from your smoker model, to how you built your fire, to the temperature outside that day will affect the time. A general guideline is 1.5 hours per pound. Pork needs to rest and can stay hot for hours, so give yourself a big buffer. At the 3-hour mark, mist it all over with apple juice, then mist it again every few hours. To speed up the smoke time, you can wrap the pork in a double layer of heavy-duty foil once it reaches an internal temperature of 175°F. If the pork gets “stuck” for several hours at the same temperature, don’t panic. This is called “the stall” and is expected when smoking pork butt (it usually stalls around 140° to 165° and can even stall again around 180°F; it depends on the pork). If your smoker temperature fluctuates, don’t stress, pork butt is forgiving; try to keep it between 225° and 250°F.
- Smoke the pork until it reaches 195°F on an instant read thermometer; check in several place. The probe should slide in and out super easily; if it feels tough or tight, smoke for another 30 minutes, then check again. Repeat as needed (it’s really hard to overcook pork shoulder).
- Cover the pork (if it is not already) and let rest AT LEAST 30 minutes—1 hour is preferable. Carefully shred, discarding any large, tough chunks of fat and the bone. Enjoy!
Notes
- TO STORE: Leftover smoked pork butt can be stored in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Reheat pulled pork in a skillet over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave in a loosely covered container.
- TO FREEZE: To freeze pulled pork, transfer it to in an airtight container or freezer-safe bag. Thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition
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This worked exactly as written, thanks!
This was so fun to whip up, the rub was simple yet tasty. The pork butt came out so tender and juicy. It’s perfect for a weekend meal with the family, and it’s easy to make. The apple juice gives it just enough sweetness to balance out the smokey flavor of pork butt. I’ll definitely be making this again!
Yay! Thank you Suzie!
We spent all day smoking this pork butt and it was definitely worth the wait! It came out really moist and juicy, easy to shred and it just fell apart.
Love to hear that! Thank you so much, Katrina!
This is truly a can’t miss recipe. I appreciated you walking me through every step of this! We served atop cheesy potatoes, brioche buns with coleslaw, salad and simply snacked on the charred ends.
So glad to hear you enjoyed it, Wendy!