Smoked Pulled Pork Butt

Why you'll love this recipe

• Make real pulled pork right at home. All you need is enough time for smoking and a handful of ingredients.
• Easy to make ahead of time. If you're hosting a crowd, you can easily smoke the pork butt a day ahead of time.
• Serve by itself or on top of a sandwich. We've even added this to macaroni and cheese or on top of nachos.

What is Pork Butt?

Pork butt and pork shoulder are both cuts that come from the shoulder of the pig, even though the term suggests something else. Each is economical to purchase and is best cooked over a lower temperature using a smoker, braising, stewing, or cooking in a crockpot. You can interchange them, but a few things to keep in mind when to use which one.

Pork butt vs. pork shoulder

Pork butt is a cut of meat that comes from the thick part of a pig's shoulder. It has parts of the neck, shoulder blade, and upper leg. Maybe that's too much information, but it can be useful if you want to know details about the cut of meat you're working with.

It's a little tough to work with and contains lots of connective tissue and fat marbling through the meat. Most of the time, when you purchase it, it comes with the fat cap on top and the bone in. I recommend keeping both while smoking this cut of meat for maximum flavor. It's also referred to as the "Boston Butt" because of the New England old technique of storing the meat in barrels called "butts".

Pork shoulder comes from the thinner, more triangle-shaped end of the shoulder of the pig, which is just above the front legs. It has marbling, but just not as much as the Pork butt, and a little less fat. Usually, it comes with the skin on and a bit of fat on top.

Now that we know more about the meat you are going to cook, let me share with you all the ingredients you will need.

Ingredients:

• Pork butt: It really doesn't matter what size you get, but they average around 6-10 pounds. 
• BBQ Rub of your choice: Or you can make up your own rub (I used PS Seasoning Pig Rub)
• Mirin: Japanese rice wine, you can easily sub out rice wine vinegar if you can't find it.
• White Vinegar: Tangy and acidic to balance the richness of the meat.
• Balsamic Vinegar: A second vinegar that has a rich and warm flavor to give the pork a nice tang and golden brown glaze.
• Sesame oil or Chili Sesame Oil: Rich in a nutty, almost smoky flavor that pairs well with the pork.
• Hot Sauce: Adds a kick of heat to the rub.
• Honey: Gives sweetness to the sauce.
• Brown Sugar: A second sweetener that adds a hint of molasses, too.
• Apple Juice or Fruit Punch: Used for keeping the pork moist while smoking and to infuse with a sweet flavor.

Equipment for smoking

• Aluminum Pans
• Heavy Duty Foil
• Meat Injector
• Catering Insulated Box
• Catering Pan
• Cutlery that I use DAILY - Flint and Flame - Use code ChefTim40 to get 40% off
• Stock Pot <-- 10% off
• Meater Plus Temperature Probe
• Meat Shredder 

How to make this smoked pork butt recipe:

Step 1:  Score and Season the Pork: Using a sharp knife, score the fat cap of the pork butt about 1 inch deep in a crosshatch pattern. This will help the seasoning penetrate deeper into the meat and create more flavor.

Step 2: Coat the Pork Butt: Coat the entire butt with a thin layer of mustard, which acts as a binder to help the seasoning stick. Generously apply your favorite BBQ rub on all sides. I used PS Seasoing Pig Rub, but any pork-friendly BBQ rub will work. Cover the pork butt and refrigerate for at least 24 hours, or up to 48 hours for maximum flavor.

Step 3: Prepare the Injection Marinade: In a medium stockpot, combine the mirin, white vinegar, balsamic vinegar, sesame oil, hot sauce, honey, brown sugar, and apple juice. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 20 minutes. Stir occasionally to ensure the sugar dissolves completely. Remove from the heat and allow the mixture to cool completely. Transfer it to a jar or an airtight container and refrigerate until ready to use.

Step 4: Inject the Pork: Remove the seasoned pork butt from the refrigerator. Using a meat injector, inject approximately 6 ounces of the cooled marinade into several areas throughout the pork. Don't worry if a little liquid leaks out; that is completely normal. Return the pork butt to the refrigerator for about 2 hours to allow the injection mixture to distribute throughout the meat.

Step 5: Start Smoking: Preheat your smoker or pellet grill to 275°F. Insert the meat probe into the thickest part of the pork butt, avoiding any large pockets of fat. Place the pork directly on the smoker grates and cook until the internal temperature reaches 165-170°F and a dark, flavorful bark has developed. This can take several hours.

Step 6: Wrap and Finish Cooking: Once the pork reaches 165-170°F, remove it from the smoker and wrap it tightly in butcher paper or heavy-duty aluminum foil. Return the wrapped pork to the smoker and continue cooking until it reaches an internal temperature of 201-203°F. At this point, the meat should feel probe tender, meaning the thermometer slides in with very little resistance.

Step 7: Rest the Pork: Remove the pork butt from the smoker and place it in a hot holding box or cooler lined with towels. Allow the pork to rest for at least 1 hour. This important step helps the juices redistribute throughout the meat, resulting in more tender and flavorful pulled pork.

Step 8: Shred and Serve: After resting, unwrap the pork butt and transfer it to a large pan or cutting board. Shred the pork into bite-sized pieces and enjoy.

Expert tips:

• Score the meat to help infuse flavor, but don't score the meat too deeply. About 1 inch deep is perfect.
• Allow the pork to marinate in the fridge for 24 to 48 hours for the best flavor. This will help the rub to form a "crust" on the pork to give you that perfect, deep golden finish after smoking.
• You'll know the pork is finished cooking when it reaches 201-203ºF on a meat thermometer. This will take several hours, but it's so worth it to make the most tender and juicy pulled pork.
• Serve with your favorite sauces and condiments. You can add a BBQ sauce, ranch, or any other sauce you like on pulled pork to serve as a sandwich or just alongside some delicious classic sides.

Storage:

Store any leftover pulled pork in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through.

You can also freeze the pork for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.

FAQs

More delicious BBQ recipes:

• Smoked Hamburgers
• Smoked BBQ Pork Ribs
• Beer Can Chicken
• Smoked BBQ Party Ribs