Smoked Pork Butt

What Is A Pork Butt?

Despite its name, Pork Butt comes from the upper part of a pig's shoulder. It’s a versatile and flavorful cut, most commonly used for smoking, braising, and slow cooking, and when it's cooked right, the meat shreds easily apart. Our Bone-In Pork Butt is cut from Duroc-Bred hogs raised on an all-vegetarian diet with no added hormones, antibiotics, or anything artificial. 

How to Prepare a Smoked Pork Butt

Preparing Pork for a BBQ? Slow and Low is the name of the game to get perfectly shredded pork butt. Once thawed, apply a binder such as hot sauce or yellow mustard, and season your pork butt all over. Once prepped, preheat your grill or smoker to around 250° F.  Place the pork butt with the fat side up to allow the fat to render down to the meat while cooking, and allow 8 - 10 hours for your pork to cook slowly.

How Long to Smoke a Pork Butt?

If you are smoking your pork butt in your oven, preheat your oven to 450° F. Give your meat an initial 30 minutes to cook at 450°F, then reduce the temperature to 250° F for 7-8 hours until the internal temperature reaches 200°. Let the pork rest in foil for 15 minutes, and then use forks to shred the meat. 

The true way to smoke the pork butt is by using a smoker. Prepare your smoker by adding woodchips or pellets, preheat it to 225°F, and cook it for 8 - 10 hours until the internal temperature reaches 200°F.  Let the pork rest in foil or butcher paper for 15-30 minutes, and then use forks to shred the meat. 

Smoked Pork Butt Recipe

Ingredients

*makes 1 cup of seasoning

1/4 Smoke Paprika

3 Tablespoons Brown Sugar

2 Tablespoons of Salt

2 Tablespoons of Garlic Powder

1 tablespoon black pepper

1 tablespoon chili powder

1 tablespoon onion powder

1 tablespoon chipotle chili pepper

1/2 tablespoon cayenne pepper

1/2 tablespoon cumin

1/2 cup of dry mustard

1 Bone-In Pork Butt

Instructions

1. Prepare the Rub – Mix all of the seasoning ingredients in a bowl and store in an airtight container. 

2. Preheat the Grill – Preheat your grill or smoker to 250°F.

3. Prep the Pork Butt – Apply a binder such as hot sauce or yellow mustard and then season it generously with the rub.

4. To the Grill – Cook the roast (uncovered and fat side up) until it reaches an internal temperature of  150°F - 170°F. Cook time could range from 8-10 hours. 

5. Wrap in Butcher Paper – Once the roast reaches the internal temperature, take out the roast from the smoker and wrap it in butcher paper or foil. Let it rest until the internal temperature is 200°F - 205°F. 

6. Time to Shred– Once the meat is cooked, use forks to shred the meat.

7. Enjoy – Your hard work has paid off! Serve your pulled pork and enjoy!