Why This Recipe Stands Out
- It’s quick and easy to throw together with only a simple, flavor-packed dry rub needed. The smoker is what really does the work.
- The dry rub can be mixed up to a week in advance for even easier prep (just store it in an airtight container in a cool, dry space until ready to use).
- The brown sugar and salt in the rub work together to create a crust on the outside of the pork butt while retaining a juicy, tender center making a restaurant-quality dish in the comfort of your own backyard.
- The pork butt and pork shoulder generally are interchangeable, so you can use either cut with fantastic results.
Key Ingredients
- Brown sugar – Brown sugar helps create a crust on the meat and adds a touch of sweetness that balances out the smoked flavor of the pork.
- Paprika – This vibrant spice is absolutely delicious on smoked dishes. For an even smokier essence, try Smoked Paprika.
- Salt – We like to use Kosher Salt. It works alongside the sugar to tenderize the meat giving it that coveted fall-off-the-bone status.
- Cayenne Pepper – Just a 1/2 tsp of this feisty spice gives the pork butt just enough of a kick without being overwhelming.
- Freshly Ground Pepper – We like using freshly ground pepper because of its sharp, earthy flavor that complements the sweetness from the sugar so well.
Tips For Success
- Choose dark brown sugar to get the most tender meat and a more robust flavor from the molasses.
- Use freshly ground black pepper for a bolder taste that brings out the smoky flavor of the pork.
- Use hickory or maple wood for the smoker, or a blend of medium-flavored woods. Hickory is best for a stronger smoky flavor, while maple instills a more subtle, sweet taste. Choose whichever option you prefer.
- Stick with a meat thermometer with a stainless steel probe and a long, metal wire that is heat safe.
- Stay away from instant-read thermometers that require you to keep inserting and removing the probe into the meat. This will cause the juices to escape and make your pork too dry.
What To Serve With Smoked Pulled Pork
Barbeques are the perfect occasion to try out all the side recipes! This smoked pork butt goes wonderfully with a number of different sides.- For a a vibrant appetizer to serve with crunchy corn chips, we love the Avocado Salsa and Mango Salsa.
- For a starchy side, we think the Hawaiian Macaroni Salad and the Potato Salad with Honey Mustard Vinaigrette would be perfect for this dish. We also love the Caprese Pasta Salad with Basil Pesto as a fresh summer pasta side.
- Fresh summer salads are always a hit. Try putting together our Watermelon Salad or our Strawberry Avocado Caprese Salad for a flavorful side to this dish.
- Looking for a dessert to serve? We’ve got you covered with this delicious Fresh Peach Crisp and these mouthwatering Peach ‘n Blueberry Crumb Bars.
More To Make And Eat
- Hawaiian Grilled Pork Chops – These tender pork chops are full of flavor. A marinade with soy sauce, pineapple juice, brown sugar, and spices gives your taste buds something sweet to remember.
- Mexican Cheeseburgers – This fun twist on a classic cheeseburger is the perfect summer dinner.
- Grilled Pork Tenderloin – Combines grilled pork tenderloin with fresh summer peaches for a mouthwatering flavor that will have you making this dish on repeat.
- Marinated Ribeye Steaks – Marinated with balsamic vinegar, soy sauce, garlic, and other mouthwatering ingredients, these steaks are an absolute showstopper.
Smoked Pork Butt
Prep Time: 20 minutes Cook Time: 16 hours Servings: 12 servings Author: Amy Dong- 8-10 lbs Pork Butt or Pork Shoulder, bone-in
- ¼ cups Brown Sugar
- 1 ½ TB Paprika
- 1 TB Kosher Salt
- 1 ½ TB Black Pepper, freshly ground
- ½ tsp Cayenne Powder
- 1 TB Garlic Powder
- 1 TB Onion Powder
Prepare Ahead: Combine all Dry Rub ingredients together in a container and stir to combine well. This can be done up to a week ahead of time. Keep in an airtight container in a cool, dry space until ready to use.
Preheat the smoker to 225F. Use hickory or maple wood for the smoker, or a mixture of medium-flavored woods.
Use clean paper towels to pat dry all sides of pork, removing as much excess moisture as possible.
Press dry rub onto all sides of pork roast; wear disposable gloves if you like. Depending on the size of your pork roast, you may or may not use up all the dry rub.
Place seasoned pork butt on the smoker, fattier side up. Insert heat-safe meat thermometer, metal probe portion only*
Close lid and smoke until internal temperature reaches 201F – note that the time it takes for meat to reach this temperature can take 10-20 hours, depending on the actual temperature inside the smoker, as well as the size of the roast.
Place finished pork on a cutting board and loosely tent with foil. Let it rest, without cutting into it, for 30-60 minutes before shredding. This rest time is important, as it allows juices to redistribute evenly throughout the roast, preventing it from drying out.
Using large forks or clean hands (disposable gloves are great) pull the pork butt, removing larger pieces of fat. Serve pulled pork in a large serving bowl or on buns.
- 1 Smoker
- 1 Meat Thermometer
- Hickory wood pellets
It’s worth repeating that actual cook time always varies by quite a bit. Even when you use the same size cut of meat, your cook time will likely be different each time. It can vary anywhere from 10-20 hours. Be sure to use a meat thermometer with stainless steel probe and a long metal wire that is heat-safe. Do not use instant-read thermometers that require you to keep inserting/removing the probe into the meat, as that causes juices to escape.
Serving: 1g | Calories: 421kcal | Carbohydrates: 6g | Protein: 57g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 780mg | Potassium: 1051mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 4mg
