Description
The best pulled pork recipe is the kind you don't have to worry about. That's why this smoked pork butt recipe is perfect. With just three ingredients, you'll have an incredible smoked pork butt that will shred easily while remaining juicy.
Ingredients
Units
Scale
- 8 lbs pork shoulder roast (bone-in)
- 3 tbsp yellow mustard
- 1/4 cup dry rub
Sweet Dry Rub
- 1/4 cup dark brown sugar
- 1 tbsp coarse sea salt
- 2 tsp cracked black pepper
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground mustard
- 1/2 tsp cayenne pepper
Instructions
- Preheat your pellet smoker to 225°F and ready the wood pellets: the best wood options for pork butt are hickory, mesquite, or apple.
- Coat the outside of your pork shoulder with mustard (or olive oil if you prefer).
- Mix the sweet rub ingredients together in a mixing bowl.
- Apply the sweet rub all over the meat.
- Place your pork butt in the smoker with the fatty side facing the heat source.
- Let the pork butt smoke until it reaches an internal temperature of 195°F.
- After reaching that temperature, take the piece of meat off the grill.
- Resting is a big part of the smoking process, so make sure to let your pork shoulder rest for about 30 minutes – and up to 2 hours at room temperature.
- Shred the smoked meat – pull apart all the pieces with a fork or meat claws.
- Add more of the remaining seasoning if you wish or toss with your favorite bbq sauce!
Notes
If you want a crusty exterior: smoke the pork butt for about 6 hours at 225°F, then increase the smoker temperature to 275°F. Your pork butt will be done once it reaches 195-202°F internal temperature.
Optional: you can spritz your pork butt every hour with broth, apple juice, or apple cider vinegar for extra moisture.
The best way to reheat the pork butt is by placing it in an oven (or electric smoker) covered at 220°F for 30 minutes to an hour.
- Prep Time: 15 minutes
- Cook Time: 18 hours
- Cuisine: American
Nutrition
- Calories: 267