Smoked Pork Butt (pork shoulder)
One of the first things I ever learned to make in the smoker was a pork butt to make the best Smoked Pulled Pork (pork butt) I've ever had. My family and friends say it rivals any local barbecue restaurant, and after learning a couple of basic skills, it's so simple to do too.
Ingredients
- 6-10 lb Pork Butt
- 3 tablespoon Yellow Mustard
- BBQ Rub I used PS Seasoning Pig Rub
- ⅓ Cup Mirin
- 1 ½ Cups White Vinegar
- 3 tablespoon Balsamic Vinegar
- 1 ½ tablespoon Sesame Oil or Chili Sesame Oil
- 2 tablespoon Hot Sauce
- ¾ Cup Honey
- ¾ Cup Brown Sugar
- 1 Cup Apple Juice or fruit punch
Instructions
- 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. 6-10 lb Pork Butt
- 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. BBQ Rub 3 tablespoon Yellow Mustard
- 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 the mixture and allow it to cool completely. Transfer it to a jar or an airtight container and refrigerate until ready to use. ⅓ Cup Mirin 1 ½ Cups White Vinegar 3 tablespoon Balsamic Vinegar 1 ½ tablespoon Sesame Oil 2 tablespoon Hot Sauce ¾ Cup Honey ¾ Cup Brown Sugar 1 Cup Apple Juice
- 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, with a dark, flavorful bark having developed. This can take several hours.
- Step 6: Wrap and Finish Cooking: Once the pork reaches an internal temperature of 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 and enjoy!
Notes
- 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.Nutrition
Calories: 552kcalCarbohydrates: 44gProtein: 51gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 163mgSodium: 340mgPotassium: 1002mgFiber: 0.1gSugar: 42gVitamin A: 0.2IUVitamin C: 1mgCalcium: 59mgIron: 4mg
Tried this recipe?Rate it and let me know how it was!
