Smoked Pork Butt
8:15 - Prep 0:15 / Cook 8:00
Beginner
If good things take time, it doesn’t get much better than this Smoked Pork Butt. Rubbed with mouthwatering flavors like brown sugar, hot paprika, onion and garlic, it’s smoked all day over oak and apple wood for pull-apart goodness and a classically crispy bark. Sweet and savory with a spicy edge, shred it and serve on buns with Carolina-style mustard sauce.
About the cut: Pork butt is a cut that comes from the upper part of the pig's shoulder. A tough piece of meat with lots of connective tissue, it's one of the easiest meats to smoke when cooked low and slow and a great cut for beginners to learn the craft.
10-12 Servings
Ingredients
Pork Butt
- 1 (6-8 pound) pork shoulder
- 1 cup apple cider vinegar
- > oak and apple blend wood chunks
- 12 burger buns
- 2 cups coleslaw (optional)
Dry Rub
- 1/4 cup light brown sugar
- 3 tablespoons kosher salt
- 2 tablespoons hot paprika
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
Carolina-Style Mustard Sauce
- 1/4 cup yellow mustard
- 3 tablespoons Dijon mustard
- 2 tablespoons butter
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon white pepper
- 1 teaspoon cayenne hot sauce
Tools/Accessories
- > FDA approved butcher paper
Preparation
List
Steps
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1.
Preheat your smoker to 225°F and toss a few wood chunks onto hot coals.
2.
In a medium-size bowl, combine brown sugar, salt, paprika, onion powder, garlic powder and pepper, mixing with your fingers to break any lumps. Generously season the pork butt on all sides with the dry rub.
3.
Place the pork butt in your smoker. Close the lid and cook until the internal temperature reaches 160°F, about 6 hours. Spritz with apple cider vinegar every hour to keep moist.
4.
Remove pork from smoker and wrap in peach butcher paper. Return wrapped pork to the smoker and cook until the internal temperature reaches 205°F, another 2 to 4 more hours.
5.
Meanwhile, combine yellow and Dijon mustards, butter, honey, vinegar, brown sugar, salt, oregano, white pepper and cayenne hot sauce in a medium saucepan. Simmer for 10 minutes, remove from heat and set aside.
6.
Remove pork shoulder from the smoker and let it rest at room temperature for 45 minutes to 1 hour.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
7.
Using meat claws or disposable BBQ gloves, shred the pork shoulder, discarding any bones or chunks of fat.
8.
Serve in toasted buns with Carolina-style mustard sauce, coleslaw and smoked French fries.
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