Smoked Pork Butt
User Reviews
5
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Prep Time
20 mins
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Cook Time
16 hrs
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Servings
12 servings
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Calories
421 kcal
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Course
Main Course, Dinner
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Cuisine
American
Smoked Pork Butt
Description
This Smoked Pork Butt recipe uses an 8 to 10-pound bone-in pork shoulder or butt, seasoned thoroughly with a dry rub combining brown sugar, paprika, kosher salt, freshly ground black pepper, cayenne pepper powder, garlic powder, and onion powder. The dry rub can be prepared up to a week in advance and stored in a cool, dry place to deepen flavors.
After patting the meat dry, the dry rub is pressed into all sides before placing the pork fat-side up in a smoker preheated to 225°F. Hickory or maple wood chips, or a blend of medium-flavored woods, provide the smoky aroma. The pork cooks slowly for 10 to 20 hours, depending on smoker conditions and meat size, until it reaches an internal temperature of 201°F. This long, low-temperature smoking breaks down connective tissue, yielding tender, flavorful meat.
The finished pork butt is rested and sliced or shredded for serving. This preparation is a barbecue classic, with a balance of smoky flavor, spice from the rub, and tender texture from the prolonged cooking.
Using a heat-safe meat thermometer with a stainless steel probe is essential to accurately monitor internal temperature without releasing juices by repeated probing. Cooking time varies significantly, so relying on temperature rather than time is important to ensure doneness without drying the meat.
Ingredients
- 8-10 lbs pork butt bone-in, or pork shoulder
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 pepper 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.
Notes
- Cook time varies greatly; monitor the pork's internal temperature rather than relying on time alone.
- Use a heat-safe, probe-style meat thermometer to avoid losing juices from repeated probing.
- Prepare the dry rub up to one week ahead and store airtight in a cool, dry place to enhance flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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