Do you love smoked pork?
If so, you're in for a treat! In this blog post, we will teach you the best way to smoke a pork butt or shoulder. We'll walk you through the entire process, from prep to finish. So whether you're a beginner or an experienced smoker, you'll be able to follow our instructions and create the perfect smoked pork dish!
I don't know about you but I love the smell of an all day smoked meat session. There is just something about it that makes my mouth water. I have to say that pork shoulder or butt smoked low and slow is one of my favorites.
If you have never smoked a pork shoulder or butt, don't worry! We will walk you through the entire process, step-by-step. Trust us, it is super easy and great way to entertain family and friends.
Buying the pork
One of great things about a Pork butt is that it is relatively inexpensive. You can find them for around $20.00 give or take a few dollars. When you are at the store, ask the butcher what the weight is on each pork butt. You want one that is between six and eight pounds
Prepping the Pork Butt
The first thing you need to do is prep your pork. Most pork butts will come pre trimmed so the only thing you will need to do is get ready to season.
You will need:
- onion powder
- garlic powder
- black pepper
- mustard powder
These are the key ingredients, but you can also add in other things to taste. Remember, you can always add more, but try not to take away from these staples.
Once you have your spices, mix them all together in a bowl.
Now, take a look at your pork. If there is any thick skin still on it, you can score it with a knife to help the flavors penetrate better.
You will to start by rubbing some mustard all over the meat to help the rub stick.
After that, rub the spice mixture all over the pork butt, making sure to really work it into the meat.
Time to Cook!!!
Now, you're ready to cook! Make sure to get all sides of the meat evenly coated like the picture here. Once finished seasoning, place FAT SIDE UP. This allows the fat to run down the meat when cooking and give it great flavor. Place the pork in your smoker and cook at 250 degrees Fahrenheit until it reaches an internal temperature of 190 degrees.
This will usually take about eight hours, but cooking time can vary based on the size of your pork butt and how hot your smoker is running.
Is it necessary to spritz the meat? You don't have to spritz the pork while smoking it, but you can if you like. Every 45 minutes to an hour, spritz the pork with apple juice or apple cider vinegar to keep it juicy and allow for a little more smoke to stick.
This smoked pork shoulder should just tear apart, as it is called "pulled pork." It does NOT require a carving knife; instead, it will come apart with two forks or meat claws. The bone should also come out clean. Meat Claws are inexpensive and a great addition to anyone's grilling arsenal.
There are a variety of ways to consume pork butt, both as a substantial dinner and pulled pork sandwiches being the most popular. My favorite way to eat this smoked shoulder is with mashed potatoes and corn, which is more of a meal. Making a pork or brown gravy to drizzle over the pulled pork and potatoes is simply perfect!
Sandwiches with pulled pork are more like to be a BBQ sauce type of person? You may also make a fantastic tasting smoked pulled pork sandwich by using this on rolls with barbecue sauce, pickles, and onions!
Best Pork butt recipe:
6-8 lb Pork Butt
▢1/4 cup light brown sugar packed
▢2 Tbsp black pepper coarsely ground
▢2 Tbsp kosher salt
▢1 Tbsp paprika
▢1 Tbsp garlic powder
▢1 Tbsp dried minced onions
▢1 tsp cayenne pepper
▢1/4 cup apple juice
▢1/4 cup apple cider vinegar
Pre-heat smoker to 250°F using hickory or apple wood
Rub pork shoulder with mustard and seasoning evenly on all sides of the roast.
Place the pork butt in smoker away from direct heat.
Smoke for 6 hours at 250°F, then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is probe tender, about an internal temperature of 190°F.
Allow to rest for 30 minutes before shredding with two forks or meat claws, no knife needed.