Simple smoked pulled pork butt recipe updated 2024

 

Smoking a pork butt until it’s tender and flavorful is a time-honored technique that results in seductively tender and tasty pulled pork. This simple smoked pulled pork butt recipe updated 2024 will walk you through the process whether you’re throwing a backyard BBQ, commemorating a special occasion, or simply needing some wonderful comfort food. With the appropriate ingredients, time, and a smoker, you can produce a delectable dinner that will have your guests raving. Prepare to go on a culinary adventure that will fill the air with the tantalizing aroma of smoked pork and delight your taste buds with each succulent bite.

What exactly is a Pork Butt?

Contrary to popular belief, pork butt, often known as Boston Butt, is a piece of meat from the upper section of the pig’s front shoulder. It does not come from the pig’s backside, but rather from the thicker region of the shoulder, comprising sections of the neck, shoulder blade, and upper leg. Because pork butt is a tough and fatty cut, it is frequently used in dishes that require long, slow cooking methods such as roasting, stewing, and braising. Slow cooking helps to break down connective fibers and render fat, resulting in soft and juicy meat. Because of its high fat content, it’s a popular choice for producing pulled pork.

Smoked Pork Shoulder vs. Smoked Pork Butt

Feature	Smoked Pork Shoulder	Smoked Pork Butt
Cut Location	Lower on the foreleg, near the front leg	Upper part of the front shoulder
Includes	Parts of the shoulder closer to the leg	Parts of the neck, shoulder blade, and upper arm
Texture	Slightly less fatty than pork butt	Fattier, with more marbling
Cooking Suitability	Good for smoking, but may be less tender	Excellent for smoking, becomes very tender
Common Use	Smoked pulled pork, roasting, braising	Pulled pork, roasting, braising
Fat Content	Moderate	High
Connective Tissue	Significant amount, requires long cooking	More connective tissue, benefits from slow cooking
Price	Generally cheaper	Inexpensive, but may cost slightly more due to popularity
Popularity in Smoking	Popular	Very popular, especially for pulled pork

 

Where can I get nice pork butt?

• Butchers: often have access to higher quality meat than supermarkets, and they can also assist you in selecting the best cut for your needs. When selecting a pig butt, seek for one that has a decent color and is well-marbled with fat. The meat should also be solid to the touch and free of bruises or discolorations.
• Whole Foods Market: Organic boneless pork Boston butt roasts that are dairy-free, paleo-friendly, sugar-conscious, and keto-friendly are available.
• ALDI: sells fresh, never frozen, USDA-inspected boneless 1⁄2 pork butt roast. They emphasize their hand sealed and trimmed, leakproof, airtight packaging, as well as the option to find a store near you using their store locator.​2​.
• Vincent’s Meat Market: Vincent’s Meat Market is well-known for supplying high-quality meats and is an ideal choice if you’re looking for top-quality pig butt. If you want a broader range, they also provide various sorts of meat.​

How much pulled pork should I make for each person?

The amount of pulled pork you should cook per person is determined by various aspects, including the meal’s context (casual lunch, dinner, etc.), the number of side dishes, and your guests’ appetites. A general rule of thumb is to prepare around 1/3 to 1/2 pound (150 to 225 grams) of cooked pulled pork per person.

How Long Does It Take to Make This Easy BBQ Pulled Pork Recipe?

The time needed to make BBQ pulled pork varies greatly depending on the method used. Here’s a rough estimate for many cooking methods:

1. Making Use of a Slow Cooker: Pulling pork in a slow cooker can take 8 to 10 hours on low heat or 5 to 6 hours on high heat.
2. Oven: A 6 to 8-pound pig butt takes around 6 to 7 hours to cook in an oven at 250°F (120°C).
3. Smoker: At 225°F (107°C), smoking the pork butt takes around 1 to 1.5 hours per pound of meat, so a 6 to 8-pound pork butt may take 6 to 12 hours.

Equipment to Smoke Pulled Pork Butt: 

• A smoker
• Wood chips or pellets (hickory, oak, or apple are all good choices)
• A meat thermometer

Ingredients to Smoke Pulled Pork Butt: 

• A bone-in pork butt (about 5-7 pounds)
• A dry rub of your choice (see recipe below)

The Best Way to Smoke a Pork Butt

1. Get My Smoker Ready

I begin by preheating my smoker to 225 degrees F. For that perfect smoky flavor, I’ve discovered that hickory and apple woods are my go-to options. They’re light enough to complement the meat without being overpowering.

2. Spread Mustard Slather

I put on nitrile gloves and liberally cover the pork shoulder with mustard. This procedure not only offers a distinct flavor but also aids in the adhesion of the seasonings.

3. Season the pork with salt and pepper

I spread my special sweet BBQ rub all over the pork shoulder. This rub, made with brown sugar and seasoned with smoky paprika, onion, garlic, and a bit of cayenne pepper, offers a lovely depth of flavor.

4. Start Smoking

When the pork is all prepared, I place it straight on the grill grates of my smoker, fat side up. I close the lid and wait for the magic to happen. I smoke the pork for 15-20 hours, or until it achieves an internal temperature of 195-201 degrees Fahrenheit.

5. Set aside, shred, and serve

I carefully remove the pork from the smoker once it has achieved the correct temperature and wrap it tightly in aluminum foil. I let the roast rest for at least an hour.

How Long Should You Smoke a Pork Butt?

It might take anywhere from 6 to 12 hours to smoke a pork butt. The meat gently absorbs the rich, smokey aroma over time, and the tastes deepen with each passing instant. Finally, when the internal temperature of the pig reaches the ideal range of 195 to 204 degrees, it’s time to remove it from the grill, revealing a delicious masterpiece ready to be transformed into delectable pulled pork. This painstaking trip, in which time, temperature, and skill all come together, ensures that your smoked pulled pork is nothing short of flawless.

How to Keep Smoked Pulled Pork Butt Fresh: 

When your delightful smoked masterpiece is going to be served within a few hours of its tasty journey on the grill, there’s a clever technique to keep it warm and wonderfully soft. The dependable crockpot comes into action here, acting as the protector of your culinary masterpiece. Set the crockpot to the lowest setting possible to create a warm haven that keeps the meat soft without overcooking it. The flavors continue to mingle as the pork sits in the crockpot, ensuring that every bite is a luscious treat. A delicate spray of chicken broth or apple juice on the meat to enhance the experience is a great suggestion. 

Smoked Pulled Pork Freezing Instructions

To freeze that succulent smoked pulled pork, you’ll want to make sure it stays as tasty as the day it was smoked. Saffrongrillhb will follow this instruction: 

• Cool and Shred for Flavor:

Allow your freshly smoked pulled pork to cool completely so that it may settle into its full smoky taste. When the pork has cooled, Saffrongrillhb shred it into bite-sized pieces to prepare it for future culinary excursions.

• Protect and Seal:

Put the delicious pulled pork in a freezer-safe container or bag, making sure it’s well-protected. As you seal the container or bag, push out as much air as possible to protect the meat from freezer burn.

• Date and Identify:

I will label the container or bag with the date of freezing and the sort of meat it contains to keep track of its journey through time. You’ll always know what’s in the freezer this way.

• Frozen Delight Awaits:

For up to three months, your freezer pulled pork can be a gourmet delight, preserving its smokey appeal for when you’re ready to enjoy it again. When the time comes to defrost your pulled pork, simply place it in the refrigerator overnight to allow for a slow, meticulous thawing.

• Reheat and Relish:

When your pulled pork has thawed, it’s ready to reheat, and you have a few alternatives. Whether you use the oven, microwave, or stovetop, you can recreate the smoky flavor.

Reheating Smoked Pulled Pork

1. Thaw your frozen pulled pork: in the refrigerator for 24 hours to get crispy perfection. Heat avocado oil in a cast iron skillet over medium heat, turning the pork every few minutes until crispy. Excellent for tacos and burritos.
2. Simmer for Freshness: Gently simmer tightly sealed frozen pork in warm water for 25-30 minutes to preserve the original flavor. Enjoy the fresh, exquisite flavor of the pulled pork.
3. Enhance the Smoky Flavor: Smoke defrosted pork in a skillet with apple juice for 2 hours at 225°F. Stir every 30 minutes for a more pronounced, smokey flavor. Each process provides a distinct way to enjoy your pulled pork, guaranteeing that it tastes as delicious as the day it was smoked.

These methods provide a range of options for reviving your smoked pulled pork, each catering to your chosen texture and flavor. Whether you want crispy perfection, unrivaled freshness, or an amplified smoky flavor, these techniques will ensure your pulled pork tastes as good as the day it came out of the smoker.

How to Serve Smoked Pulled Pork

Serving your expertly smoked pulled pork is a gourmet experience in and of itself. In saffrongrillhb, we will make sure your pulled pork looks great on the plate:

Sandwich Sensation

One of the most traditional ways to enjoy smoked pulled pork is in a soft, fresh bun. Pile the supple, smokey strands on top of your favorite coleslaw for the perfect balance of flavors and textures.

Platter It Up

Serve your pulled pork on a platter for a more professional presentation. Serve with coleslaw and a serving of baked beans or cornbread. Drizzle some barbecue sauce or your favorite sauce on top for an extra layer of flavor.

Taco Time

Get inventive and fill tacos with your smoked pulled pork. Fill a tortilla with pulled pork, then top with fresh salsa, sour cream, and cheese. It has a Tex-Mex flair that will please everyone.

Pulled pork nachos

are a festive and enjoyable appetizer or main course. On a baking sheet, stack tortilla chips, pulled pork, barbecue sauce, cheese, and your choice toppings and bake until the cheese is melted and bubbly.

Pulled pork quesadillas

Are a fantastic and cheesy way to savor this meat. Simply spread a tortilla with pulled pork and top with cheese. Cook the tortilla in a pan until the cheese is melted and the tortilla is golden brown.

 

How Can I Prepare More Than One Pork Butt?

How Can I Prepare More Than One Pork Butt? Get a quick read thermometer to examine each component. Second, remove them from the oven at 185-190 degrees and cover in heavy duty foil to allow for carryover cooking to 200 degrees and redistribution of the liquids throughout the meat. 

Another option is to divide the pork butts between two smokers as follows: If you have two smokes, this is an excellent alternative. Simply lay half of the pork butts in one smoker and the other half in the other. Smoke the pork butts for the same length of time and at the same temperature. 

Last but not least, if you don’t have a smoker, you may smoke the pig butts in a convection oven. Simply lay the pig butts in a roasting pan and smoke them in a convection oven at 250°F until they reach an internal temperature of 195-205°F. This should take 8-10 hours per pig butt.

How Do I Make More Crust, and What Can I Do in a Hurry?

To Increase Crust

Use a substantial amount of dry rub on the pork butt before smoking. Brown sugar, paprika, garlic powder, onion powder, salt, pepper, and other seasonings may be included in the rub. During smoking, the sugars in the rub can caramelize and make a wonderful crust.

Mustard or oil: Before applying the dry rub, some pitmasters put a thin layer of mustard or oil to the pork butt. This improves the adhesion of the rub to the meat and may contribute to crust formation.

Higher Heat: For a portion of the cooking period, consider smoking the pig butt at a slightly higher temperature (about 250°F to 275°F). This can aid in the formation of a stronger crust while yet allowing the meat to become soft.

In a Hurry

If you need to prepare smoked pulled pork quickly, try the following methods:

• Smoke the pig butt at a higher temperature (about 300°F to 325°F) to expedite the cooking process. However, compared to low and slow smoking, this may result in a somewhat different texture.
• Pre-Cooking: Before smoking, partially roast the pig butt in the oven or sous vide. This cuts down on smoking time while still allowing you to add smoky flavor at the end.
• Sear at the End: After smoking, sear the pulled pork for a few minutes on a hot grill or in a hot oven to form a crust. Take care not to overcook the meat and cause it to dry out.
• Use Smaller Portions: Consider cutting the pork butt into smaller pieces, which will cook faster than a whole butt.

Conclusion: simple smoked pulled pork butt recipe

Finally, this easy smoked pulled pork butt recipe reveals the key to attaining barbecue perfection in your own backyard. With the magic of slow smoking, a skillfully designed dry rub, and a little of patience, you’ll convert a basic pig butt into a gourmet masterpiece. The end product is juicy, supple, and overflowing with smokey flavor, making it a crowd-pleaser at gatherings and festivities. This smoked pulled pork is a real barbecue classic that is guaranteed to create a lasting impression, whether heaped high on a bun with coleslaw or presented as the centerpiece of a hefty platter with classic sides. So light the smoker, inhale the scents, and enjoy the ultimate comfort food experience with this simple yet remarkable dish.

RECIPE: SIMPLE SMOKED PULLED PORK BUTT

PREP TIME : 15 mins	COOK TIME : 1 hr 15 mins	RESTING TIME : 15 mins
TOTAL TIME : 1 hr 45 mins	SERVINGS : 4 people	CALORIES : 102kcal

Ingredients: 

• A bone-in pork butt (about 5-7 pounds)
• A dry rub of your choice (see recipe below)

Intrstructions: 

1. Get My Smoker Ready

I begin by preheating my smoker to 225 degrees F. For that perfect smoky flavor, I’ve discovered that hickory and apple woods are my go-to options. They’re light enough to complement the meat without being overpowering.

2. Spread Mustard Slather

I put on nitrile gloves and liberally cover the pork shoulder with mustard. This procedure not only offers a distinct flavor but also aids in the adhesion of the seasonings.

3. Season the pork with salt and pepper

I spread my special sweet BBQ rub all over the pork shoulder. This rub, made with brown sugar and seasoned with smoky paprika, onion, garlic, and a bit of cayenne pepper, offers a lovely depth of flavor

4. Start Smoking

When the pork is all prepared, I place it straight on the grill grates of my smoker, fat side up. I close the lid and wait for the magic to happen. I smoke the pork for 15-20 hours, or until it achieves an internal temperature of 195-201 degrees Fahrenheit.

5. Set aside, shred, and serve

I carefully remove the pork from the smoker once it has achieved the correct temperature and wrap it tightly in aluminum foil. I let the roast rest for at least an hour.

Nutritions: 

Calories: 102kcal	Carbohydrates: 0.01g	Protein: 0.3g	Fat: 11g	Saturated Fat: 7g
Polyunsaturated Fat: 0.4g	Monounsaturated Fat: 3g	Trans Fat: 0.5g	Cholesterol: 31mg	Sodium: 3579mg
Potassium: 7mg	Sugar: 0.01g	Calcium: 6mg	Vitamin A: 350IU	Iron: 0.1mg

FAQs

1. What beef cut should I use? A Boston butt, also known as a pig shoulder, is the greatest piece of meat to utilize for smoked pulled pork. This cut of beef has a lot of connective tissue that breaks down during the smoking process, resulting in soft and juicy flesh.
2. Which type of wood chips should I use? For smoking pulled pork, hickory, oak, and applewood are all excellent alternatives. Each type of wood will lend its own distinct taste to the meat, so select the one you want.
3. How long should I smoke the pork butt? The smoking time will vary depending on the size of the pork butt and the temperature of the smoker. However, as a general rule of thumb, you can expect to smoke a pork butt for 6-8 hours at a temperature of 225 degrees Fahrenheit.
4. How do I know when the pork butt is done? The pork butt is done when it reaches an internal temperature of 195-205 degrees Fahrenheit. You can check the temperature by inserting a meat thermometer into the thickest part of the meat.
5. Should the fat cap on the pig butt be removed before smoking? It’s common practice to leave the fat cap on the pig butt. It bastes the meat as it melts throughout the smoking process, keeping it moist and tasty. Excess fat may be removed, but retaining some is good.
6. What should the internal temperature of smoked pulled pork be? Internal temperature for smoked pulled pork should be between 195 and 203°F. When the meat reaches this temperature, it is soft enough to shred.
7. Can I use an electric smoker to smoke pig butt? Yes, a pork butt can be smoked in an electric smoker. It maintains a stable and regulated temperature, making it ideal for slow-cooking huge portions of meat like hog butt.