This simple smoked pork butt is cooked low and slow, giving it fall apart tender pork with that bark everyone loves. It has become a go-to recipe for feeing a crowd or any cookout.
There are so many options when it comes to smoking food - from smoked lobster tails to smoked burgers to smoked brats to crispy smoked chicken wings to smoked hot dogs to even smoked pizza.
But the first thing that comes to mind for most people is a smoked pork butt. Pork butt/shoulder is perfect for smoking at a low temperature as it gives the high fat content a chance to breakdown.
And while everyone has their go-to recipe, this pulled pork sure will be a crowd pleaser.
Why This Recipe Works
- Simple - there are no injections, spritzing or fancy tools for this recipe. Simply lather in some mustard and molasses before adding a delicious spice mix. From there you let the smoker do the work. The key is patience.
- Flavorful - the best thing about pulled pork is how it melts in your mouth combined with the charred edges and you get that with this. And while it's optional, the homemade BBQ sauce puts it over the top.
- Party food - as with anything on the grill/smoker, this smoked pork butt is perfect for an outdoor party with friends or family.
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Ingredient Notes
- Pork - I like to use pork butt with the bone-in as it helps keep the meat juicy and flavorful. Pork shoulder works great too.
- Mustard/molasses - by rubbing into the pork, it not only adds flavor but allows the sugar and spices to stick easily to the pork.
- Spices - the combination of spices adds just the right amount of heat to work with the sugar and BBQ sauce.
- BBQ sauce - when I think of pulled pork I think of a vinegar based BBQ sauce which is why I like to make my own. However you can use your favorite. My go-to standard is Carolina BBQ Sauces.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Slather the pork butt with the mustard and molasses before rubbing the mixture of spices liberally all over.
Place the pork in a preheated smoker at 225°F, smoking for 15-20 hours. While pork is resting, place all of the BBQ sauce ingredients in a pan over medium heat and bring to boil. Let cool and set aside.
Smoke the pork until the internal temperature is between 195℉ and 202℉. Let rest for 45 minutes before shredding.
FAQs
Both actually come from the shoulder of the pig, but pork butt is higher on the foreleg, while pork shoulder is farther down. The butt has more fat content, while the shoulder has more muscle.
Either works great for this recipe as the low and slow cooking method helps break down the muscles so it melts in your mouth.
In general, it takes about 2 hours of cook time per lb to smoke pork at 225°F, so in theory an 8 lb pork butt should take 16 hours.
However, every cut is meat is different. Some could be done in 10 hours or it could take as long as 20 hours.
You know the pork is done when it reaches an internal temperature between 195°F and 202°F. It should be probe tender.
When smoking a meat like pork butt, there is a time in the cooking process where the temperature doesn't rise. It usually occurs between 145°F and 165°F and is called the "stall."
Yes this is completely normal. If you want to get scientific, it's like when we sweat to cool ourselves. The pork starts to sweat some of its excess moisture which cools the meat. The stall can last anywhere from an hour to 6 hours, but don't panic.
May people wrap the pork in aluminum foil or butcher paper to speed up the process. I skip this because I like the bark that forms.
This pulled pork is so tender, it will start to fall apart when you pull off the smoker. You can just use two forks to shred or get dirty with your hands.
Yes. Just smoke as directed and shred the day before. Let the pork cool completely, then add to a foil pan, covering with aluminum foil. Place in the fridge overnight.
To reheat, add the foil pans to your smoker at 225°F for about 45 minutes or until warmed through.
Smoked Pork Butt Uses
Yes you can use pulled pork for much more than sandwiches. Some other ways to incorporate it include:
Side Dish Options
Pulled pork is a great party food which means it needs some tasty sides. Some options include:
- Three Cheese Mac and Cheese
- Cornbread Muffins
- Collard Greens
- Smoked Asparagus
- Apple Fennel Slaw
- Coleslaw
- Oven Baked Sweet Potato Fries
- Fried Apples
Equipment
The type of equipment you use can have a big impact on the flavor of the smoked pork butt recipe. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- This is one of those recipes where you cook to temperature, not time.
- Speaking of temperature, I recommend a good instant read probe thermometer so you can track throughout the smoking process.
- If you are short on time, wrap in aluminum foil or butcher paper which will speed up the stall. You'll lose some of the bark though.
- If you want some of the juices to make a gravy, smoke the pork in a pan.
- Leftovers will last for 3-4 days in the fridge or 3 months in the freezer. Use freezer bags.
- To reheat, place the pork that is in the freezer bag in a pot of simmering water (not boiling) for about 20 minutes. This lets the pork keep its juices.
Other Smoker Recipes
If you’ve tried this smoked pork butt recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Pork Butt
Ingredients
Pulled Pork
- 7-8 lb pork butt
- 2 tablespoon yellow mustard
- 1 tablespoon molasses
- ¼ cup dark brown sugar
- 1 tablespoon kosher salt
- 2 teaspoon black pepper
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- ¼ teaspoon cayenne pepper
Carolina BBQ Sauce
- 1 cup apple cider vinegar
- ½ cup unsalted butter
- 2 tablespoon molasses
- 1 tablespoon ground mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Preheat smoker to 225ºF for indirect grilling with apple or hickory.
- Wipe down the pork of any extra liquid then slather the pork with mustard and molasses, making sure it is covered.
- Mix all of the spices in a bowl and then rub liberally over the pork.
- Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 195℉-202°F, about 15-20 hours.
- Remove pork and let rest for 45 minutes before shredding.
- While pork is resting, place all of the BBQ sauce ingredients in a pan over medium heat. Bring to boil and cook until sugar and salt are dissolved. Remove from heat and cool to room temperature. Add to jar and shake well before serving.
Notes
- This is one of those recipes where you cook to temperature, not time.
- Speaking of temperature, I recommend a good instant read probe thermometer so you can track throughout the smoking process.
- If you are short on time, wrap in aluminum foil or butcher paper which will speed up the stall. You'll lose some of the bark though.
- If you want some of the juices to make a gravy, smoke the pork in a pan.
- Leftovers will last for 3-4 days in the fridge or 3 months in the freezer. Use freezer bags.
- To reheat, place the pork that is in the freezer bag in a pot of simmering water (not boiling) for about 20 minutes. This lets the pork keep its juices.
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