Get ready to create some serious BBQ magic with this incredible Smoked Pork Butt! This recipe guides you through the process of transforming a humble pork shoulder into unbelievably tender, juicy, and smoky pulled pork. With a simple yet effective dry rub and a low-and-slow smoking method, you’ll achieve that coveted bark and melt-in-your-mouth texture that makes for the ultimate BBQ feast.
Why I Love This Recipe
Smoking a pork butt is a true labor of love, but the results are always worth it, and this recipe delivers every single time! What I love most is the deep, smoky flavor that infuses every strand of meat, combined with that incredible, almost impossibly tender, fall-apart texture. The dry rub, with its perfect balance of paprika, salt, pepper, garlic powder, onion powder, and brown sugar, creates a fantastic bark and seasoned crust that is pure bliss. It’s a wonderfully hands-off cooking method once the smoker is set, leaving you free to enjoy the process and the amazing aroma filling your backyard. It’s the ultimate crowd-pleaser for any gathering and makes for fantastic leftovers!
Ingredients
Here’s what you’ll need to create this delicious Smoked Pork Butt:
- 4-6 lbs pork butt (also known as Boston butt or pork shoulder)
- 3 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar, packed
- Wood chips for smoking (hickory, apple, or pecan recommended)
Swaps and Notes
- Pork Butt: This cut, from the shoulder, is ideal for smoking due to its marbling and collagen, which break down during long, slow cooking to create juicy, tender pulled pork.
- Olive Oil: Helps the dry rub adhere to the pork.
- Dry Rub: The combination of paprika, salt, pepper, garlic powder, onion powder, and brown sugar creates a balanced and flavorful bark. Feel free to adjust ratios to your preference. A pinch of cayenne pepper can be added for heat.
- Wood Chips: Hickory provides a strong, classic smoky flavor. Apple wood offers a milder, slightly sweet smoke. Pecan is also a great option with a nutty, subtle sweetness. Choose based on your preference.
- Smoker: A charcoal smoker, electric smoker, or pellet smoker will work. Ensure you know how to maintain a consistent low temperature.
- Meat Thermometer: An absolute must for accurate cooking. An internal temperature probe that can stay in the meat during the entire cook is ideal.
Instructions
Let’s get this delicious Smoked Pork Butt smoking!
- Prepare Smoker: Preheat your smoker to a consistent temperature of 225°F (107°C). Add your chosen wood chips (or chunks, depending on your smoker type) according to your smoker’s instructions, ensuring a steady stream of smoke.
- Prepare Pork Butt: If there’s a thick fat cap on one side of the pork butt, you can trim it down to about 1/4 inch, but leave some fat for moisture. Pat the entire pork butt thoroughly dry with paper towels.
- Apply Oil & Rub: Rub the pork butt generously all over with 3 tablespoons of olive oil. In a medium bowl, mix together the 2 tablespoons paprika, 1 tablespoon salt, 1 tablespoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon packed brown sugar until well combined. Sprinkle and rub this spice mixture generously all over the entire surface of the pork butt, ensuring it’s completely coated. Press the rub into the meat.
- Smoke the Pork Butt: Place the seasoned pork butt directly on the grates in the preheated smoker. Add wood chips as needed throughout the smoking process to maintain a consistent smoke flavor (follow your smoker’s instructions for how often to add wood).
- Monitor Temperature & Cook: Smoke for approximately 1.5 hours per pound. The cooking time will vary depending on the specific size of your pork butt, smoker consistency, and ambient temperature. The most important indicator of doneness is the internal temperature of the meat. Continue smoking until the internal temperature of the pork butt, measured in the thickest part (avoiding the bone), reaches 195°F (90°C). At this temperature, the collagen begins to break down, resulting in fall-apart tender meat.
- Rest the Pork: Once the pork butt reaches 195°F (90°C), carefully remove it from the smoker. Transfer it to a cutting board or a clean pan. Loosely tent it with aluminum foil, or wrap it tightly in butcher paper or a few layers of foil, and then wrap it in a towel. Let the pork butt rest for at least 30 minutes, or up to 1-2 hours. This resting period is crucial for the juices to redistribute throughout the meat, ensuring it remains incredibly tender and juicy.
- Shred & Serve: After resting, the pork butt should be so tender that you can easily shred or pull it apart using two forks, discarding any large pieces of fat or bone. Serve the shredded pork hot.
Tips for Success
- Low & Slow: The key to tender, juicy pork butt is cooking it low and slow. Don’t rush the process.
- Consistent Temperature: Maintaining a steady smoker temperature is vital. Invest in a good external thermometer if your smoker’s built-in one is inaccurate.
- Don’t Over-Trim Fat: While you can trim thick fat, leave some marbling and a thin fat cap for moisture and flavor during the long cook.
- Don’t Fear the Stall: Pork butt often experiences a “stall” (where the temperature plateaus for hours). This is normal; just be patient and trust the process.
- Internal Temperature is Key: Rely on an accurate meat thermometer, not just time per pound, for perfect doneness.
- Resting Period: This step is absolutely crucial for juicy results. Do not skip it!
Serving Suggestions and Pairings
Smoked Pork Butt, especially when shredded, is incredibly versatile. It pairs wonderfully with:
- Buns: Serve as classic pulled pork sandwiches on soft brioche buns, often with extra BBQ sauce and coleslaw.
- Coleslaw: A fresh, tangy coleslaw is the perfect counterpoint to the rich, smoky pork.
- Baked Beans: A staple side for any BBQ meal.
- Cornbread: A classic Southern accompaniment.
- Potato Salad: Creamy potato salad complements the savory pork.
- Taco/Nachos: Use the pulled pork as a delicious filling for tacos or nachos (like our This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd).
- Other Southern Comforts: It would be fantastic alongside other hearty dishes such as This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor) or a rich bowl of This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort).
Storage and Leftover Tips
Smoked pork butt makes fantastic leftovers and is excellent for meal prep!
- Refrigeration: Store cooled shredded pork butt in an airtight container in the refrigerator for up to 3-4 days. You can store it with a little of its cooking juices or extra BBQ sauce to keep it moist.
- Reheating: Reheat individual portions in the microwave, or for best results, reheat in a covered dish in the oven at 300°F (150°C) with a splash of water or broth to maintain moisture.
- Freezing: Smoked pulled pork freezes exceptionally well. Once cooled, store in freezer-safe bags or containers (again, with some juices or BBQ sauce) for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Recipes You Will Love
If you loved the hearty, comforting, and deeply flavorful nature of this smoked pork butt, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring warmth and satisfaction to your table:
- For another crowd-pleasing meat dish, try our These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays.
- If you’re a fan of easy and flavorful savory appetizers, our This Baked Kosher Salami Is My Favorite Easy Appetizer with Big Flavor is a must-try.
- And for a fun, interactive way to feed a crowd, our This Walking Taco Bar Is My Favorite No-Fuss Way to Feed a Crowd is always a hit!
Final Thoughts
This Smoked Pork Butt recipe is a brilliant guide to achieving perfectly tender, juicy, and smoky pulled pork right in your backyard. It’s a true labor of love, but the rewarding flavor and texture make it absolutely worth the effort for any BBQ enthusiast.
Give this recipe a try and transform your next gathering into a memorable feast! What’s your favorite type of smoked meat to cook? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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