Smoked Pork Butt
A pork shoulder or butt that is smothered in yellow mustard then rubbed with a delicious homemade seasoning then smoked low and slow. Tender, fall apart pulled pork!
Servings: 16
Calories: 229kcal
Ingredients
- 8-10 pounds pork butt or shoulder, can be bone-in or boneless
- 3 Tablespoons prepared yellow mustard
- 1/2 cup Homemade Sweet & Smoky Rub
Instructions
- Preheat your pellet grill to 225 degrees Fahrenheit.
- Reserve 1 Tablespoon Sweet & Smoky Rub for later.
- Wipe down pork roast with paper towel. Make sure to clean off any small bone fragments and dry off any extra liquid.
- Cover pork shoulder roast with yellow mustard and season 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 Fahrenheit. Smoke it until it reaches 201 degrees Fahrenheit 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!
- 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
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: For convenience, freeze leftovers in portions in freezer bags or an airtight container. Thaw in the fridge overnight before reheating.
Reheat with a splash of water for moisture in the microwave or covered on the stovetop.
Nutrition
Calories: 229kcal | Carbohydrates: 4g | Protein: 27g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 139mg | Potassium: 526mg | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 4.3mg