Smoked Pork Butt
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If you’re craving rich, smoky, fall-apart tender barbecue, this Smoked Pork Butt recipe is a game-changer. Slow-smoked to perfection, this pork shoulder develops a beautiful bark on the outside while staying juicy and flavorful on the inside. A simple rub of salt, black pepper, paprika, and brown sugar gives it that deep, smoky taste, while spritzes of apple juice keep it moist as it smokes. Once it reaches the perfect internal temperature, it shreds effortlessly with forks, making it perfect for pork sandwiches, serving with mac and cheese, or piling onto a plate with cornbread and beans. The best part? It’s packed with flavor but requires minimal effort—just let the smoker do the work while you sit back and enjoy the mouthwatering aroma. Whether you’re a barbecue pro or trying your first smoked pork butt recipe, this one is guaranteed to be a hit!
Why You’ll Love Smoked Pork Butt
- Unbelievably Tender Meat: Slow smoking breaks down the connective tissue, making the pork juicy and easy to shred with just a couple of forks.
- That Smoky, Caramelized Bark: The mix of brown sugar, paprika, and black pepper creates a flavorful crust that adds texture and deep, smoky taste.
- Perfect for Pork Sandwiches: Pile it high on a bun with BBQ sauce and pickles, or serve it alongside classic sides like mac and cheese and cornbread.
- Great for Feeding a Crowd: One pork butt makes plenty of smoked pulled pork, making it perfect for backyard barbecues or meal prepping.
- Set It and Forget It: With just a few spritzes of apple juice along the way, the smoker does most of the work while you relax and enjoy the aroma.
Ingredients Needed To Make Smoked Pork Butt
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pork butt (Boston butt)
- Barbecue seasoning
- Kosher salt
- Apple juice
- Apple cider vinegar
- Ketchup
- Red pepper
- Onion powder
- Garlic powder
- Brown sugar
How To Make Smoked Pork Butt
- Preheat the Smoker: Get your smoker heated to a low temperature to allow for slow cooking.
- Season the Pork: Mix the barbecue seasoning and salt, then rub it evenly over the pork butt.
- Start Smoking: Place the pork on the smoker grates and let it cook until it develops a deep, flavorful bark.
- Wrap and Continue Cooking: Place the pork in a pan, add apple juice, and cover tightly. Let it smoke until it reaches the perfect tenderness.
- Rest and Shred: Let the pork rest before shredding it with forks.
- Make the Sauce: Simmer the apple cider vinegar, ketchup, spices, and brown sugar to create a tangy vinegar sauce.
- Toss and Serve: Mix the pulled pork with the sauce and enjoy it in sandwiches, with sides, or however you like!
How to Serve Smoked Pork Butt
After you steal generous bites of this unctuous pork straight from the pan, it’s time to serve it up. Here are just a few ideas.
- Nachos
- Baked Potatoes
- Tacos
- Sandwiches
- On top of cornbread
- Fried Rice
- Empanadas
- Sliders
- Pizza
Commonly Asked Questions
How do I know when my smoked pork butt is done?
The best way to tell if your pork is ready is by checking the internal temperature with a meat thermometer. It should reach about 205°F and be probe-tender, meaning a fork or probe slides in with no resistance.
Should I wrap the pork butt while smoking?
Yes! Wrapping helps lock in moisture and speeds up the cooking process once it has developed a nice bark. Many people use butcher paper for a firmer bark or aluminum foil for extra tenderness.
What’s the best wood for smoking pork butt?
Apple wood and oak are great choices, as they add a balanced, smoky flavor without overpowering the pork. If you like a deeper, bolder taste, mesquite or hickory are also good options.
How do I store leftover smoked pork?
Let the pork cool completely, then store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days.
What’s the best way to reheat smoked pulled pork?
To keep it moist, reheat it in a pan over low heat with a splash of apple juice or broth. You can also wrap it in foil and warm it in the oven.
Can I freeze smoked pork butt?
Yes! Freeze shredded pork in airtight containers or freezer bags. When ready to eat, thaw in the fridge overnight and reheat gently to keep the texture tender.
What can I serve with smoked pulled pork?
It pairs perfectly with mac and cheese, cornbread, baked beans, or coleslaw. You can also use it in tacos, nachos, or stuffed into a baked potato!
Can I make this in a slow cooker instead?
Yes! While you won’t get the same smoky bark, you can cook the pork butt low and slow in a slow cooker with the same seasonings and apple juice for a tender, flavorful result.
Smoked Pork Butt
Equipment
- 1 pellet grill
- 1 instant read thermometer
- 1 aluminum pan
- foil
- saucepan
Ingredients
Smoked Pork Shoulder
- 1 Pork Butt
- ½ cup barbecue seasoning
- 1 tbsp kosher salt
- 8 oz apple juice
North Carolina Vinegar Sauce
- 1 cup apple cider vinegar
- 2 tbsp ketchup
- dash of red pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp brown sugar
Instructions
Smoked Pork Shoulder
- Preheat your pellet grill to 250 degrees.
- Add the barbecue seasoning and salt to a bowl and mix to combine.
- Evenly sprinkle the rub over all of the pork.
- Place the pork shoulder onto the heated grill.
- Allow it to smoke until it reaches an internal temperature of 160 degrees.
- Place the pork into a foil pan and add the apple juice. Cover it tightly with foil and place it back on the grill.
- Allow the pork to smoke until it reaches 205 degrees and is probe tender.
- Remove it from the grill and allow it to rest covered for 30 minutes.
- Shred your pork and discard the bone.
- Pour in the vinegar sauce and toss to combine.
- Enjoy!
North Carolina Vinegar Sauce
- Add all of the ingredients to saucepan on medium heat and stir to combine.
- Let cook for 10 minutes.
Video
Notes
Top Tips
- Want to be game day ready? You can season your pork shoulder the night before. This will allow the flavors of the barbecue rub to slightly permeate the thick hunk of pork.
- No need to let your meat sit out and come to room temperature. Adding your meat to the smoker still slightly chilled will help it have that beautiful smoke ring.
- An instant read digital thermometer is your best friend. Barbecue isn’t about how long, it’s about reaching target temperatures. You will also use your thermometer at the end to gauge how tender the pork is. If it easily slides into the pork without any resistance, this is referred to as probe tender and you know it is done.
- Always let your meat rest. Not only will it make it easier to handle when you shred it, but it allows all of the juices to redistribute into the meat giving you that tender and moist bite.
This Smoked Pork Butt is one of those recipes that’s totally worth the wait—fall-apart tender, packed with smoky flavor, and perfect for just about any meal. Whether you’re piling it onto sandwiches, serving it with mac and cheese, or eating it straight from the pan (no judgment here), it’s always a hit. Plus, the leftovers are just as good, if not better! Once you try it, you’ll be looking for excuses to fire up the smoker again.
