Smoked Pork Butt
User Reviews
5.0
162 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
16 hrs
-
Servings
12 servings
-
Calories
421 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Smoked Pork Butt
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You can absolutely make the most tender, flavorful, smoky-good pork butt or pork shoulder in your own backyard. This smoked pork recipe is perfect for casual gatherings and easy family meals.
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Ingredients
- 8-10 lbs Pork Butt or Pork Shoulder bone-in
For the Dry Rub
- ¼ cups brown sugar
- 1 ½ TB paprika
- 1 TB kosher salt
- 1 ½ TB black pepper freshly ground
- ½ tsp cayenne powder
- 1 TB garlic powder
- 1 TB onion powder
Instructions
- Prepare Ahead: Combine all Dry Rub ingredients together in a container and stir to combine well. This can be done up to a week ahead of time. Keep in an airtight container in a cool, dry space until ready to use.
- Preheat the smoker to 225F. Use hickory or maple wood for the smoker, or a mixture of medium-flavored woods.
- Use clean paper towels to pat dry all sides of pork, removing as much excess moisture as possible.
- Press dry rub onto all sides of pork roast; wear disposable gloves if you like. Depending on the size of your pork roast, you may or may not use up all the dry rub.
- Place seasoned pork butt on the smoker, fattier side up. Insert heat-safe meat thermometer, metal probe portion only*
- Close lid and smoke until internal temperature reaches 201F – note that the time it takes for meat to reach this temperature can take 10-20 hours, depending on the actual temperature inside the smoker, as well as the size of the roast.
- Place finished pork on a cutting board and loosely tent with foil. Let it rest, without cutting into it, for 30-60 minutes before shredding. This rest time is important, as it allows juices to redistribute evenly throughout the roast, preventing it from drying out.
- Using large forks or clean hands (disposable gloves are great) pull the pork butt, removing larger pieces of fat. Serve pulled pork in a large serving bowl or on buns.
Equipments used:
Notes
- It's worth repeating that actual cook time always varies by quite a bit. Even when you use the same size cut of meat, your cook time will likely be different each time. It can vary anywhere from 10-20 hours.
- Be sure to use a meat thermometer with stainless steel probe and a long metal wire that is heat-safe. Do not use instant-read thermometers that require you to keep inserting/removing the probe into the meat, as that causes juices to escape.
- If you enjoyed this recipe, please come back and give it a rating ❤️
Nutrition Information
Show Details
Serving
1serving
Calories
421kcal
(21%)
Carbohydrates
6g
(2%)
Protein
57g
(114%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
181mg
(60%)
Sodium
780mg
(33%)
Potassium
1051mg
(30%)
Fiber
0.2g
(1%)
Sugar
5g
(10%)
Vitamin A
62IU
(1%)
Vitamin C
3mg
(3%)
Calcium
50mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 421kcal | 21% |
| Carbohydrates | 6g | 2% |
| Protein | 57g | 114% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 181mg | 60% |
| Sodium | 780mg | 33% |
| Potassium | 1051mg | 22% |
| Fiber | 0.2g | 1% |
| Sugar | 5g | 10% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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