Get your smoker warmed up because we are making the BEST pulled pork with this Smoked Pork Butt recipe. It is tender, juicy, flavorful and did I mention simple? Let's make it!
2tablespoonsPit Boss Memphis BBQ Rubbuy it here, or use your favorite BBQ rub
½tablespoonsalt
1tablespoonblack pepper
½cupapple cider vinegar;or apple juice
Instructions
Remove the pork butt from the refrigerator and allow to sit at room temperature for an hour or so.
Preheat smoker to 225° F. I used a mixture of Apple and Competition Blend pellets by Pit Boss.
Place pork butt in the disposable aluminum pan and rub evenly with mustard.
Sprinkle with the BBQ rub, salt, and black pepper. Be sure the pork butt ends FAT SIDE UP. This allows the juices from the fat to run down the meat as it smokes.
Place the digital meat thermometer probe into the thickest part of the pork butt.
Place pork butt in the smoker on the middle rack (avoiding direct heat). Make sure the thermometer probe wire is outside the smoker and plugged into the smoker or unit so internal temperatures can be monitored.
Smoke pork butt until it reaches 145° F.
Pour the apple cider vinegar into the disposable aluminum pan and continue to smoke until the pork butt reaches 165° F.
Remove the pork butt from the smoker and wrap it tightly in two layers of aluminum foil so the juice says contained with the pork butt.
Place the pork butt back in the disposable aluminum pan and smoker until the meat reaches 195°F to 205° F. The higher the internal temperature, the softer the pork will be.
Remove from the smoker and allow the Smoked Pork Butt to rest for 30 minutes to 2 hours prior to shredding.
Shred the pork butt with two forks. Discard the bone, any chunks of fat or gristle.
Sprinkle the pulled pork with an additional tablespoon of BBQ rub and serve.
Video
Notes
How Long to Smoke A Pork Butt:
This will vary on the temperature of your meat before it goes in the smoker, the outside temperatures, and how large your pork butt is. A great rule is for every pound of pork, it takes about 2 hours to cook (at 225° F). This recipe takes about 16 hours to smoke (8 pounds multiplied by 2 hours equals 16 hours).
Storing Information:
In the refrigerator for up to 7 days. Store it in a gallon bag with as much of the air squeezed from it.
In the freezer for 2-3 months. Freeze the shredded pulled pork in gallon bags or vacuum sealed bags with the air removed.
How to Reheat Leftovers:
In the smoker: Place the shredded pulled pork in a disposable aluminum pan with a little beef broth or water. Cover it with aluminum foil and place it in the smoker at 225° F for 2 hours (or until 165° F).
In the slow cooker: Place the shredded pulled pork in the slow cooker with a little beef broth or water. Set it at "keep warm" and let it heat up.
In the oven: Place the shredded pulled pork in a pan with a little beef broth or water. Cover it with aluminum foil and place it in the oven at 325° F for about 30 minutes (or until 165° F).
In the microwave: Place the shredded pulled pork in a heat safe bowl with a little beef broth or water. Reheat for 1 to 2 minutes or until it has warmed through.