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 vinegaror apple juice
Instructions
Remove the pork butt from the refrigerator and allow to sit at room temperature for an hour or so (to take the chill off). NOTE: It is important for the pork butt to warm up a bit so it smokes quicker and more evenly.
Preheat smoker to 225 °F and fill the hopper with wood pellets.
Place pork butt in a disposable aluminum pan and rub evenly with mustard. Sprinkle the BBQ rub, salt, and black pepper evenly over the entire pork butt.
Place the pork butt FAT SIDE UP in the pan and place the digital thermometer probe into the thickest part of the pork butt.NOTE: Placing the pork butt fat side up allows the juices from the fat to run down and in the meat as it smokes.
Place pork butt in the pre-heated smoker on the middle rack or in the middle of the smoker (avoiding direct heat). Move the thermometer probe wire to the outside of the smoker and plug it 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.NOTE: During this time the internal temperature will slow and even stall, don't worry this is normal.
Remove the pork butt from the smoker and wrap it tightly with two layers of aluminum foil so the juice says contained with the pork butt.
Immediately place the pork butt back in the disposable aluminum pan and smoker. Continue to smoke until it reaches an internal temperature of 195 °F to 205 °F. NOTE: The higher the internal temperature, the softer, tender, and juicier pulled pork will be.
Once it has reached 195 °F to 205 °F, remove the smoked pork butt from the smoker and allow it to rest for 30 minutes to 2 hours.
Carefully unwrap the smoked pork butt and shred it with two forks. Discard the bone, and any chunks of fat or gristle.
Sprinkle the smoked 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.