This easy recipe for Smoked Pork Butt (Smoked Pulled Pork) is one of my all-time favorite smoker recipes. The pork is covered in a delicious rub, then cooked low and slow. It has a delicious, flavorful crust on the outside, and the meat is so tender and juicy on the inside. The pork is infused with so much great smoky flavor you will be having seconds (or thirds). The best thing about this recipe is that it is so easy to make, so even beginner smokers will have success with this recipe. It is perfect for backyard barbecues, large gatherings, potlucks, or anytime.
If you're looking for the best pulled pork recipe, you've come to the right place! This smoked pork butt recipe is amazing!
This simple recipe gives you pork that is super tender and juicy. The flavor is perfect for sandwiches, tacos, or any other dish you can dream up.
This recipe is perfect for a summer barbecue or a winter feast.
The key to juicy, flavorful pulled pork is to cook it low and slow on a pellet smoker. That means cooking the pork butt at a low temperature for an extended period of time. Like, a long period of time.
This gives the fat a chance to render out and the connective tissue to break down, resulting in incredibly tender and flavorful meat.
Seasoned with a simple wet rub, this smoked pork butt will be a hit with everyone at your next cookout!
Serve it with Smoked Corn on the Cob and Smoked Baked Beans for a meal everyone will love.
For more great recipes made on the smoker, check out all of my smoker recipes.
👩🏻🍳 More delicious smoker recipes
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🐖 What is pork butt?
A pork butt is a portion of the shoulder of the pig. It's a relatively tough cut of meat, which makes it ideal for long, slow cooking methods like smoking.
The pork butt is incredibly juicy and tender when cooked properly, with a rich flavor from the high fat content.
The pork butt has many different names. It is also known as the Boston butt pork roast, pork shoulder roast, pork should blade roast, or picnic roast.
It's an essential ingredient in many classic dishes, including pulled pork sandwiches and Carnitas tacos.
🪵 The best wood to smoke pork butt
When it comes to smoking pork butt, a variety of wood pellets can be used to achieve different flavors.
The most popular wood pellet is apple, but hickory and cherry are good options.
Applewood has a slightly sweet flavor that pairs perfectly with slow-smoked pulled pork.
Hickory imparts a stronger, smoky flavor that is perfect for large cuts of meat like pork butt.
Cherry also has a slightly sweet flavor that pairs great with tender pulled pork.
Other wood pellets such as pecan and Traeger's Signature blend can also be used, but apple and hickory are the most commonly used for smoking a pork butt.
I also like to use the Gourmet blend from Traeger, which combines maple, hickory, and cherry.
Ultimately, feel free to experiment with different wood pellets until you find the flavor you like best.
❤️ Why you will love this recipe
- Only 15 minutes of prep is needed for this recipe. After that, the smoker takes care of the rest.
- This pork butt is insanely tender and juicy. It's cooked low and slow on a pellet grill so that the flavors have time to penetrate the meat, and the result is a melt-in-your-mouth delicious pork butt.
- The flavor of this smoked pork butt is out of this world good. The blend of spices and the smoke flavor complement each other perfectly.
- This recipe is perfect for a crowd. Whether you're feeding a group of friends or family, this smoked pork butt will be a hit.
- Leftovers are delicious, making this recipe perfect for meal prep or quick weeknight dinners.
- I have already mentioned this a few times, but this recipe is so easy! Seriously, it's so simple that anyone can make it! Even if you are a beginner at smoking food, this recipe will walk you through every step so that you end up with a beautiful, flavorful smoked pork butt that will have everyone raving.
- It's low-maintenance. Once you have the pork butt smoking, there's not much else you need to do. Just let the smoker do its magic until it's ready.
- It's affordable. Pork butt is one of the cheapest cuts of pork, making this an ideal recipe for those on a budget.
🐖 Ingredients
This recipe has simple ingredients that can easily be found at your local grocery store.
- Pork butt (or pork shoulder), boneless or bone-in. You can also find this cut of meat at your local butcher shop. I used a boneless pork shoulder roast.
- Yellow mustard. You don't even taste the mustard; it just helps the dry spices stick, and creates a lovely bark on the exterior of the pork.
- Homemade pork rub. This homemade rub is made of brown sugar, smoked paprika, onion powder, garlic powder, chili powder, dry mustard powder, kosher salt, and black pepper.
See the recipe card for quantities.
🔪 Instructions
To smoke a pork butt in an electric smoker, you first need to trim the fat.
Using a sharp knife, trim the thick fat cap from the pork butt to about ¼ inch.
Then, mix the ingredients for the dry rub in a small bowl or jar. Stir to combine.
Next, brush prepared yellow mustard over the entire pork butt.
Then, spread the rub evenly over the pork. Cover the top, bottom, and sides.
Return the pork shoulder to the fridge, and allow the rub to penetrate the meat anywhere from 8 to 24 hours.
Remove the pork butt from the fridge 1 hour before placing it on the smoker to allow it to come to room temperature.
Preheat the smoker temperature to 250 degrees F.
Place the pork roast on the grill, with the fat side facing up. Insert a probe thermometer into the thickest part of the pork.
Close the smoker lid and smoke until the internal temperature of the meat reaches 165 degrees F. This will take about 8 hours.
Once the pork reaches 165 degrees F, wrap the brisket in aluminum foil or pink or peach butcher paper.
Wrap the paper or foil over the brisket nice and tight, and re-insert the temperature probe.
After the pork butt is wrapped, return it to the smoker. Close the lid and smoke the covered pork butt until the internal temperature reaches 198-202°F in the thickest part of the meat. This will take approximately 6½ hours.
Next, remove the pork butt from the smoker and place it in a cooler. Place a towel on the bottom of the cooler to insulate it better, and put the pork butt on top. Close the lid of the cooler, and let the meat rest for 1 hour.
Next, remove the smoked pork shoulder from the cooler. Place the pork on a large baking sheet, aluminum, or roasting pan. Remove the foil or butcher paper.
Finally, using meat shredders or forks, shred the pork butt. Remove any large fat chunks that you may encounter. Discard the bone if it is a bone-in pork shoulder.
Serve the pulled pork immediately to your guests with your favorite BBQ sauce and your favorite sides.
Enjoy!
📋 Substitutions
- Yellow mustard - You can use Dijon mustard instead.
- Spice rub - use your favorite spices. For example, you can use regular paprika if you don't have smoked paprika. Also, use your favorite sweetener or sugar substitute instead of brown sugar.
🧾 Variations
- Sweet - Mix mustard and honey and brush it onto the pork before smoking.
- Spicy - Add a bit of a kick by mixing hot sauce and lime juice. Brush it onto the pork before smoking for some spicy flavor!
- BBQ sauce – Brush your favorite BBQ sauce onto the meat before wrapping it in aluminum foil, and enjoy the flavor-packed results.
- Naked - Skip the mustard and sprinkle on a simple rub of kosher salt and black pepper. The flavor of the meat really shines through.
For a slow cooker pork shoulder recipe, try my Carnitas Tacos recipe.
🍽 Equipment
To make this delicious smoked pork butt, you will need a smoker. There are many different models and types of smokers, and they may cook differently.
I made this recipe on a Traeger Silverton grill. It has a temperature probe that syncs to the Traeger app on my phone. It even has a little alarm when it comes up to the targeted temperature.
I really love this feature for a recipe like this where you don't want to open the lid to keep checking your meat, and you have such a long smoke time.
You can also use any other smoker, such as a Pit Boss pellet grill, Char-Broil, Master Chef, ZGrill, or Masterbuilt smoker.
Just follow the start-up instructions in your owner's manual, as they are all different.
You will also need an instant-read thermometer to check the internal temperature of the meat.
🌡️ Storage
If you have any leftover pulled pork, store it in an airtight container in the fridge. It will keep for up to 3 days.
Alternatively, you can store leftover pork shoulder roast in the freezer for up to 2 months. Simply wrap it tightly in plastic wrap and place it in a freezer-safe bag before freezing.
For quick lunches or dinners, wrap individual portions in plastic wrap and place them in a freezer bag. Then, take out a serving whenever you want to!
To reheat, thaw in the fridge if frozen, then heat in the air fryer, oven, or microwave until warm.
💭 Top tips
- Clean out your grill and vacuum up any debris in your fire pot. This is a long cooking process, so you want to start without any ash in your fire pot.
- Ensure your hopper is full of wood pellets before smoking. You do not want to run out halfway through the smoking process. Check periodically to make sure they don't run out. This has a long cook time and can go through a whole hopper full of pellets.
- Look for a cut of pork that is evenly marbled with fat. The fat helps to keep the meat moist during the smoking process and also adds great flavor.
- While you want some fat on the pork butt, you don't want it to be too thick. So trim off any excess fat, and have it no thicker than ¼-inch.
- Let the pork butt come to room temperature 1 hour before smoking it.
- The key to a perfect smoked pork butt is to cook it low and slow. It will take about 15 hours to smoke it. Be patient! This is a recipe that can't be rushed!
- Once the pork butt is cooked, remove it from the smoker and let it rest for at least 30 minutes before slicing into it, but an hour is even better. This will allow the juices to redistribute, making for juicier, more flavorful meat.
- Don't let the smoker get too hot. The ideal temperature is around 250 degrees F.
- For best results, don't open the smoker to check on the meat; use a meat thermometer. Every time you open the lid of the smoker, the temperature will decrease and it will take extra time to come up again. You want to keep a constant temperature the best you can.
🥪 What to make with smoke pork butt
When it comes to smoked pork butt, the possibilities are endless. This tender meat can be used in many different ways, from pulled pork sandwiches to hearty stews and chili.
Here are a few ideas for how to use smoked pork butt:
- Pulled pork sandwiches: Smoked pork butt makes excellent pulled pork sandwiches. Shred the meat and add your favorite barbecue sauce. Serve on a soft bun with coleslaw or smoked baked beans.
- Stew: Add smoked pork butt to a pot of vegetables and broth for a hearty winter stew.
- Pizza topping: Add smoked pork butt to your favorite pizza recipe—the smoky flavor pairs well with cheese and tomato sauce.
- Fajitas: For a fun twist on fajitas, use smoked pork butt instead of chicken or beef. The smoky flavor will give your fajitas an extra kick.
- Chili: Add shredded pulled pork to a hearty chili instead of beef.
- Nachos: Place tortilla chips on a sheet pan, cover with shredded pork, top with shredded cheese and your favorite toppings, and bake in the oven until melted.
🥗 Side Dishes
- Smoked Corn on the Cob
- Air Fryer Green Beans
- Smoked Baked Beans Recipe with Bacon
- Air Fryer Broccoli and Cauliflower
- Bacon-Wrapped Asparagus
- Smoked Baked Potatoes
- Smoked Mac and Cheese
- A salad
Smoked Pork Butt is so easy to make and so delicious. If you've never tried cooking a smoked pork butt, I recommend giving it a go. Make sure you leave plenty of time for the pork to cook slowly and evenly. You'll be glad you did!
If you do, please let me know what you think. I would love to hear how it turns out for you!
If you do try this recipe out and like it, I would appreciate it if you could take a moment to leave a star rating and/or comment in the comments section below. 🙂
Don't forget to share it with your friends on social media!
You can also Follow Me on Instagram, Facebook, and Pinterest. Don't forget to tag me in your photos @windingcreek_ranch!
📋 Recipe
Easy Smoked Pork Butt Recipe
Equipment
- Pellet grill
- Baking Sheet
- Fork for shredding
- Aluminum foil or pink/peach butcher paper
- Digital meat thermometer
Ingredients
- 8 pound pork butt pork shoulder
- ¼ cup prepared yellow mustard
Homemade Pork Rub
- 2 teaspoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- ½ teaspoon dry mustard powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Trim the pork butt: Very carefully, with a sharp knife, cut off the excess layer of fat on the roast. On the top, trim the fat down to ¼-inch thickness.
- Make the rub: Brush prepared mustard over the entire pork butt. Add all the ingredients for the dry rub into a small bowl or jar. Stir to combine, and spread evenly over the pork shoulder on the top, bottom and sides. Return the pork shoulder to the fridge, and allow the rub to penetrate the meat anywhere from 8 to 24 hours.
- Bring to room temperature: Remove the pork butt from the fridge 1 hour before placing it on the smoker to allow it to come to room temperature.
- Preheat the smoker: Preheat the smoker to 250 degrees F.
- Smoke: Place the pork butt directly on the grill, with the fat side facing up. Insert a probe thermometer into the thickest part of the pork. Close the lid and smoke until the internal temperature reaches 165 degrees F. This will take about 8 hours.
- Wrap: Once the pork reaches 165 degrees F, wrap the brisket in aluminum foil or pink or peach butcher paper. Wrap the paper or foil over the brisket nice and tight, and re-insert the temperature probe.
- Continue to smoke: After the pork butt is wrapped, return it to the smoker. Continue to smoke the wrapped pork butt until the internal temperature reaches 198-202°F in the thickest part of the meat. This will take approximately 6½ hours.
- Rest: Next, remove the pork butt from the smoker and place it in a cooler. Place a towel on the bottom of the cooler to insulate it better and place the pork butt on top. Close the lid of the cooler, and let the pork butt rest for 1 hour.
- Carve: Next, remove the pork butt from the cooler. Place the pork on a large baking sheet or aluminum pan. Remove the foil or butcher paper. Using meat shredders or forks, shred the pork butt. Remove any large fat chunks that you may encounter. Discard the bone if it is a bone-in pork shoulder.
- Serve: Serve the pulled pork immediately to your guests with your favorite BBQ sauce and your favorite sides.
- Enjoy!
Notes
- Clean out your grill and vacuum up any debris in your fire pot. This is a long cooking process, so you want to start without any ash in your fire pot.
- Ensure your hopper is full of wood pellets before smoking. You do not want to run out halfway through the smoking process. Check periodically to make sure they don't run out. This has a long cook time and can go through a whole hopper full of pellets.
- Look for a cut of pork that is evenly marbled with fat. The fat helps to keep the meat moist during the smoking process and also adds great flavor.
- While you want some fat on the pork butt, you don't want it to be too thick. So trim off any excess fat, and have it no thicker than ¼-inch.
- Let the pork butt come to room temperature 1 hour before smoking it.
- The key to a perfect smoked pork butt is to cook it low and slow. It will take about 15 hours to smoke it. Be patient! This is a recipe that can't be rushed!
- Once the pork butt is cooked, remove it from the smoker and let it rest for at least 30 minutes before slicing into it, but an hour is even better. This will allow the juices to redistribute, making for juicier, more flavorful meat.
- Don't let the smoker get too hot. The ideal temperature is around 250 degrees F.
- For best results, don't open the smoker to check on the meat; use a meat thermometer. Every time you open the lid of the smoker, the temperature will decrease and it will take extra time to come up again. You want to keep a constant temperature the best you can.
Nutrition
❓ FAQ
An 8-pound pork butt can take anywhere from 10-15 hours at 250 degrees F, depending on the size of the meat and how hot your smoker is. I like to calculate 1.75 hours for every pound of meat. If it is done earlier, I can keep it resting in the cooler longer.
Yes, you should! Wrapping the pork butt helps seal the juices during the final stage of the cooking process and ensures that the meat is moist.
When smoking a pork butt, the ideal temperature is between 225-250 degrees Fahrenheit. This will allow the pork to cook low and slow, resulting in tender and juicy meat.
Pork shoulder will stall at around 165 degrees Fahrenheit. At this point, the connective tissue in the pork shoulder begins to break down, and the pork will become more tender. At this temperature, I wrap the pork butt to help it retain moisture and get through the stall quicker.
📑 Food safety
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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