Smoked Pork Butt

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.

Prep Time: 20

Cook Time: 16

Servings: servings

Ingredients

8-10 lbs Pork Butt or Pork Shoulder, bone-in

For the Dry Rub

¼ cups Brown Sugar
1 tablespoon Paprika, plus 1 1/2 teaspoons
1 tablespoon Kosher Salt
1 ½ teaspoons Black Pepper, freshly ground
½ teaspoon Cayenne Powder
1 tablespoon Garlic Powder
1 tablespoon 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.

Equipment

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 want even more of a smoky flavor, use smoked paprika instead of regular.
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Nutrition (per serving)

Course: Dinner, Main Dish, pork

Cuisine: Amerian

Diet: Gluten Free, Low Lactose

Method: smoker, smoking