Smoked Pork Butt Recipe
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
15 hrs
-
Total Time
15 hrs 10 mins
-
Servings
12 servings
-
Calories
295 kcal
-
Course
Main Course
-
Cuisine
American
Smoked Pork Butt Recipe
Report
The best smoked pulled pork butt (or pork shoulder) is coated with mayo and a brown sugar spice rub, then cooked low and slow for 12+ hours. The result is the most melt-in-your-mouth tender and flavorful pork BBQ!
Share:
Ingredients
- 5-10 pound pork butt roast or shoulder roast or 3-5 lbs boneless pork butt
- 2 tablespoons mayonnaise
- 1/3 cup light brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder I like ancho
- 1 tablespoons cracked black pepper
- 2 teaspoons garlic powder
Add to Shopping List
Instructions
- Preheat a traditional smoking cabinet, or electric wood pellet smoker to 225°F. If using a wood pellet smoker, fill the pellet chamber to the top to make sure you have plenty of wood pellets to go for hours without assistance. If using a traditional smoker, you will need to add wood every few hours.
- Set a large pork butt roast on a baking sheet. Rub 2 tablespoons of mayonnaise over all sides of the pork butt to act as the base of the dry rub crust.
- Set out a small mixing bowl. Combine the brown sugar, kosher salt, paprika, chili powder, pepper, and garlic powder. Mix well.
- Sprinkle the dry rub mixture over the entire surface of the pork roast, rotating the pork roast to rub the mixture on all sides.
- Once the smoker has reached 225°F, place the roast directly on the smoking rack and close the smoker.
- Smoke for 12-15 hours, until a meat thermometer inserted deep into the center of the roast reads 200°F.
- Large pieces of meat like this will often "stall" when they reach about 150-160°F. This stall could last for hours before the temperature starts to rise again, meaning a 12-15 hour cook time could take 20 hours. Therefore, once the temperature reaches around 150°F, it's best to remove the pork roast and wrap it in peach butcher paper or foil. Then place it back on the smoker and continue to cook.
- The extra layer of insulation will reduce the stall time significantly, and allow the temperature to continue rising. However, you do not want to start the roast out wrapped in foil or butcher paper because the smoke will not penetrate the pork.
- If cooking overnight, just check the temperature when you wake up in the morning and if it's stalled, wrap in foil or butcher paper then.
- Once you wrap the pork roast in foil or peach paper it will not take on additional smoke flavor. Therefore, if it's easier to transfer it into the oven at 225°F, feel free to do so.
- Once the internal temperature reaches 200°F, remove the pork butt from the smoker (or oven) and allow it to rest at room temperature for 1 to 2 hours before unwrapping. Then shred and serve with barbecue sauce, or use in all sorts of amazing meaty recipes!
Notes
- Let the meat cool completely before transferring to an airtight container and refrigerating. Smoked shredded pork will keep well in the fridge for up to 4-5 days.
- To freeze: Transfer the cooled meat to a freezer-safe plastic zipper bag. Squeeze out all of the excess air; if you are able, I recommend vacuum sealing the bag. Keep smoked pork shoulder in the freezer for up to 3 months. Thaw in the fridge overnight before reheating and eating.
Nutrition Information
Show Details
Serving
8oz
Calories
295kcal
(15%)
Carbohydrates
7g
(2%)
Protein
36g
(72%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
114mg
(38%)
Sodium
1314mg
(55%)
Potassium
688mg
(20%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
489IU
(10%)
Vitamin C
0.02mg
(0%)
Calcium
39mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 8oz | |
| Calories | 295kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 1314mg | 55% |
| Potassium | 688mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 489IU | 10% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
