11 Comments Smoked Pork Butt
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This is the easiest Smoked Pork Butt recipe that you will find! It starts with a simple homemade rub and then the pork shoulder is smoked overnight. The result is tender, juicy pulled pork that melts in your mouth. The best part about this pulled pork recipe is that you don’t have to babysit your smoker! A great beginner smoker recipe for everyone.
Contents
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Strap on your taste buds for this tasty meal! I wanted to find a go to easy smoked pulled pork recipe that I could make without being scared of my smoker and here it is!
This is perfect if you are looking a beginner recipe for your smoker or something that you don’t have to babysit all day long! Seriously, SO EASY!
And you know what the bonus is? It cooks overnight! Yup, think slow cooker meets smoker, what can be easier than that?!!
You’re going to love this super tender amazing pulled pork that melts in your mouth. A delicious meal that is perfect for sandwiches and will make your next cookout even easier! We love serving this as parties because it feeds a crowd and everyone raves about it.
This is definitely the time to invest in a good meat thermometer. If you’re serious about maintaining a consistent temperature in your smoker, take the time to buy a good Bluetooth meat thermometer. This will allow you to insert the probe into the meat to monitor where you’re at in the cooking process without lifting the lid of your smoker.
Another great tool to have is these Bear Claws to shred the meat easily.
Ingredients for Smoked Pulled Pork
- 7-10 pound bone-in or boneless pork shoulder or pork butt, fat trimmed
- Yellow mustard
- Homemade Sweet & Smokey Rub
How to Make Smoked Pork Shoulder
- Prep the Smoker – Preheat your pellet grill to 225 degrees F.
- Prep the Pork – Wipe the pork shoulder roast with a paper towel. Blot it well and remove any small bone fragments.
- Rub Pork – Cover the pork shoulder with yellow mustard then season with the Sweet & Smoky Rub. Cover all sides of the roast completely.
- Smoke – Place the pork shoulder roast on pellet grill in the middle of the grate. Close the lid and smoke the pork until it reaches an internal temperature of 195 degrees F. This will take between 15-20 hours depending on the size of your pork shoulder and the ability of your smoker to achieve a consistent temperature.
- Wrap Pork and Rest – Remove the pork shoulder roast from the smoker when it reaches desired temperature and wrap in tinfoil. Let rest for 1 hour. After 1 hour pull apart pork shoulder roast. Sprinkle the pulled pork with reserved Sweet & Smoky Rub and toss to mix.
My temperature stalled is that normal?
Yes this happens. At one point your temperature won’t rise or will very slowly. This is normal and happens as the collagen in the meat breaks down. Just let it smoke and the temperature will rise again.
I don’t like mustard do I need to use it?
I promise you won’t taste it! If you do want to substitute something you could rub it with oil before rubbing the seasoning on.
What type of wood should I use in the smoker?
Pork and fruit pair very well together so a cherry or apple wood chip is delicious. Another go to is the competition blend, pecan or oak chip. Try them all and see which one you like!
What temperature is smoked pulled pork done?
You’ll want to smoke the pork until the internal temperature range is 195 to 201 degrees. You want to cook by temperature not time!
It got done early, what should I do now?
Many people will put the pulled pork in a large cooler in the foil and then put towels in the cooler. This helps keep it warm. Another option is to pull the pork apart and put it in the slow cooker on warm with the juices until ready to serve.
What’s the difference between a butt and pork shoulder?
Both of the cuts come from the same part of the pig, but there are a few differences. A butt is usually meatier and has more marbling than the shoulder. The pork butt sits higher and towards the back area where the pork shoulder is further down and towards the top of the leg. The shoulder is usually easier to find than a pork butt in a grocery store.
Storage Tips
Leftovers should be placed in an airtight containers and store in the refrigerator for up to four days. You can also freeze it for up to three months.
Got Leftover Pulled Pork?
- A slice of homemade BBQ Pulled Pork Pizza especially on the grill is amazing!
- Warm up with a big bowl of easy and delicious Pulled Pork Chili
- An easy night week meal are these Pulled Pork Taquitos!
More Great Smoked Pork Recipes!
- Another great beginning recipe on the smoker is Easy Smoked Pork Loin with Dry Rub for Pork. It might be easy but it’s not lacking on flavor!
- Scared to make ribs on the smoker? No fear! Try these Smoked Ribs that are fail proof with step by step instructions!
Now don’t forget when you make this be sure to tag me on Instagram so I can ooh and ahhh over your delicious creation!
Or leave a comment with a five star rating below, because I want to hear from you!
moked Pork Butt
A pork shoulder or butt that is smoothered in yellow mustard then rubbed with a delicious homemade seasoning then smoked low and slow. Tender, fall about pork for pulled pork!
Ingredients
- 8-10 lb pork butt or shoulder, can be bone-in or boneless
- 3 Tbsp prepared yellow mustard
- 1/2 c. Homemade Sweet & Smoky Rub
Instructions
- Preheat your pellet grill to 225 degrees F.
- Remove 1 Tbsp Sweet & Smoky Rub for later.
- Take your pork shoulder roast and wipe it down with a paper towel. Make sure to clean off any small bone fragments and extra liquid.
- Take your yellow mustard and cover pork shoulder roast with it. Then season your pork shoulder roast with the Sweet & Smoky Rub. Make sure the entire pork shoulder roast is completely covered with seasoning.
- Place the pork shoulder roast on pellet grill in the middle of the grate.
- Close the lid and smoke the pork until it reaches an internal temperature of 195 degrees F. You can smoke it until it reaches 201 degrees F if you like a softer pork. This will take between 15-20 hours depending on the size of your pork shoulder and the ability of your smoker to achieve a consistent temperature. Yes, it will take this long! I doubted it but it will!
- Remove the pork shoulder roast from the smoker when it reaches desired temperature and wrap in tinfoil. Let rest for 1 hour. After 1 hour pull apart pork shoulder roast. Sprinkle the pulled pork with reserved Sweet & Smoky Rub and toss to mix.
Notes
I love using these to help pull the pork apart!
My temperature stalled is that normal?
Yes this happens. At one point your temperature won’t rise or will very slowly. This is normal and happens as the collagen in the meat breaks down. Just let it smoke and the temperature will rise again.
I don’t like mustard do I need to use it?
I promise you won’t taste it! If you do want to substitute something you could rub it with oil before rubbing the seasoning on.
What type of wood should I use in the smoker?
Pork and fruit pair very well together so a cherry or apple wood chip is delicious. Another go to is the competition blend, pecan or oak chip. Try them all and see which one you like!
What temperature is smoked pulled pork done?
You’ll want to smoke the pork until the internal temperature range is 195 to 201 degrees. You want to cook by temperature not time!
It got done early, what should I do now?
Many people will put the pulled pork in a large cooler in the foil and then put towels in the cooler. This helps keep it warm. Another option is to pull the pork apart and put it in the slow cooker on warm with the juices until ready to serve.
What’s the difference between a butt and pork shoulder?
Both of the cuts come from the same part of the pig, but there are a few differences. A butt is usually meatier and has more marbling than the shoulder. The pork butt sits higher and towards the back area where the pork shoulder is further down and towards the top of the leg. The shoulder is usually easier to find than a pork butt in a grocery store.
Storage Tips
Leftovers should be placed in an airtight containers and store in the refrigerator for up to four days. You can also freeze it for up to three months.
Nutrition
Calories: 229kcalCarbohydrates: 4gProtein: 27gFat: 10gSaturated Fat: 3gCholesterol: 92mgSodium: 139mgPotassium: 526mgVitamin A: 205IUVitamin C: 2mgCalcium: 95mgIron: 4.3mg
Tried this recipe?Let us know how it was!
Cooking Method from Hey Grill Hey
