Smoked Pork Butt Recipe (Smoked Pulled Pork Recipe)
Smoked Pork Butt - a tried-and-true, juicy and delicious smoked pork butt recipe that makes the BEST pulled pork!
Ingredients
Pork Spice Rub:
- 2 ½ tablespoons smoked paprika sub regular paprika
- 2 ½ tablespoons lemon pepper
- 2 tablespoons kosher salt
- 1 tablespoon smoked garlic powder sub regular garlic powder
- ½ tablespoon ground black pepper
- ½ teaspoon cayenne pepper optional
Pork Butt:
- 4 pound pork butt bone-in recommended
- 2 tablespoons worcestershire sauce more, if needed
- 2 tablespoons liquid smoke more, if needed
- ½ cup yellow mustard more or less, as needed
Spritz:
- ½ cup apple cider vinegar
- ½ cup apple juice
- ½ cup water
Instructions
- Prep Pork: Ensure the 4 pound pork butt has come to room temperature. Rinse it under water and pat dry with paper towel and place on a cookie sheet.
- Make Spice Rub: In a small bowl, combine 2 ½ tablespoons smoked paprika, 2 ½ tablespoons lemon pepper, 2 tablespoons kosher salt, 1 tablespoon smoked garlic powder, ½ tablespoon ground black pepper and ½ teaspoon cayenne pepper. Set aside.
- Season Pork: Take 2 tablespoons worcestershire sauce and pour all over pork butt ensuring it is thoroughly covered. Repeat with 2 tablespoons liquid smoke and then with ½ cup yellow mustard. Take Pork Spice Rub and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created - every nook and cranny.
- Wrap + Rest: Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in fridge for a minimum of 12 hours. After a minimum of 12 hours has passed, remove pork butt from fridge, unwrap and let come to room temp.
- Prep Smoker + Spritz: Start smoker and bring up to 225℉. Combine ½ cup apple cider vinegar, ½ cup apple juice and ½ cup water and put in spray bottle and set by your smoker.
- Smoke Pork: Once smoker reaches 225℉ and pork butt is at room temp place pork butt on your smoker, fat side up. Spray/spritz the pork every 45-60 minutes with spray bottle. Add additional smoking chips, as needed. Smoke until pork butt reaches a minimum of 190℉ internal temp (approximately 60-90 minutes per pound) - use internal meat thermometer or probe thermometer to track the internal temperature of the pork.
- Rest: Remove from smoker and place on cookie/baking sheet or large plate. Wrap in aluminum foil and then again in a couple kitchen towels (this helps lock in the moisture). Let rest for one hour.
- Serve: Shred with two forks and serve (we love serving it with homemade bbq sauce and spicy purple cabbage slaw)!
Notes
- How long does it take to smoke a pork butt: generally takes 60-90 minutes per pound to smoke a pork butt, but this timeframe can be impacted by a variety of factors such as the weather, how consistent your smoker holds heat, etc.
- Should I wrap my pork butt in foil on the smoker: No, do not wrap your pork shoulder in foil on the smoker. It won't achieve that "smokey" flavor you are looking for that way!
- How do I know when my pork butt is done: Technically your pork butt is safely cooked when it reaches an internal temp of 165 degrees F., but if you want to be able to shred your pork butt easily you will want it to reach an internal temp of 190 degrees F.
- Why is my pork butt tough or not shredding:You probably didn't let it cook long enough. It needs to reach an internal temperature of 190-200 degrees F. to become tender and easy to shred. Make sure you are using an internal thermometer or probe to track the internal temperature of your pork shoulder.
- How long do I let my pork butt rest:You should let your pork butt rest for an hour. We suggest wrapping it in foil and then again in some kitchen towels as it rests to retain heat.
- My pork butt is taking longer than 90 minutes per pound: Make sure you didn't run out of pellets (we have done that before!). It could also be a result of the weather (windy, cold, humidity, etc) - the most sure way to be able to track the cooking time is to use an internal meat thermometer and go off that. 60-90 minutes per pound is just an estimate - there are too many factors to take into consideration for us to give you a solid timeframe!
- Best Wood Chips/Pellets: I love using the hickory and mesquite, but maple, oak or cherry work great too.
Nutrition
Calories: 270kcal | Carbohydrates: 6g | Protein: 35g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1705mg | Potassium: 758mg | Fiber: 2g | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg
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