Smoked Pork Butt Recipe (Pulled Pork Shoulder)
Smoked Pork Butt is so tender and full of flavor! Learn all the tips for smoking pork shoulder to achieve melt-in-your-mouth meat every time!
Ingredients
- 8 pounds pork shoulder bone-in or pork butt
- 3 cups pineapple juice
Rub Recipe
- 1/2 cup packed light brown sugar
- 1/4 cup kosher salt (really important, do not use the fine salt)
- 1 tablespoon smoked paprika
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon onion flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper to taste
Instructions
To make the rub
- In a mason jar, combine all spices together. Put the lid on and shake the living tar our of it.
- Keep leftovers in an airtight container. If you live in a humid climate: put a small cracker in the mix. It prevents from caking (forming clumps).
Night before the cook
- The night before unpack your pork.
- With a paper towel, tap dry
- Sprinkle the rub on all surfaces. *NOTE* Make sure to rub so the seasoning stick to it.
- Transfer to a clean large plate or a baking sheet that will fit in your fridge. Wrap with plastic. Put in the fridge overnight.
- Because we are smoking tomorrow with MESQUITE, I soak some of the mesquite wood chips into water overnight. We are using a Large Green Egg for this recipe; it is an 18 inch grill and we soak about 3 to 4 pieces 3x2 inches.
Morning of cook
- Prepare the barbecue (indirect heat method) with charcoal and 2 large dry pieces of mesquite (or whatever smoking wood you want, 4 x 3 inches). I placed them at 10 and 2 o’clock (12 o’clock being the back side of the Egg). The soaked wood hunks will go on once the fire is established, 15 to 20 minutes. For the Big Green Egg we have the ConvEGGtor with feet up. If you want to save some time in the morning, you can prep your charcoal the night before, just wait until the morning to put the soaked wood hunks.
- Time to light the BBQ and heat up to 200-degree F.
- Cook at this temp for 2 hours (this is when we get the best smoke but not too much so doesn’t over power the taste of the meat)
- Once you reach the temperature put your pork shoulder in the middle of the grille (fat side up) and close for 4 hours. (NO PEEKING). This first 4 hours are crucial for the smoking process. This is when we get the best smoke but not too much so it doesn’t overpower the taste of the meat.
- Your patience has paid off, it’s time to moisten with pineapple juice. If you have a spray bottle just spray the juice on it. If you don’t pour some juice in a bowl and gently mop it on.You will repeat this step every hour until the cook is complete.*NOTE* If you are brushing the pineapple juice on, some of the rub may fall off, no worries, just add more.
- At the 5-hour mark, increase your temperature to 250°F, which is also a great time to check the temperature of the meat. Ours was 160°F, this will vary with different BBQ and size of the meat.
- At the 9-hour mark, you will see a crack forming on the fat cap. This is a sign you are getting close.
- At the 10-hour mark, we had that dark chocolate, red color and the temperature was 185°F.
- Once it reaches a nice amber, deep color, you are getting very close.
- At the 12-hour mark, we took it off the grill. It was 195°F and felt like jello.
- Place the pork on a large plate or jelly roll pan, cover with aluminum foil and let it rest for at least 45 minutes.
- Before shredding, remove the bone.
- With 2 forks or the barbecue claws, have fun shredding and don’t forget to taste the fruit of your labor!
- Serve with your favorite barbecue sauce.
Notes
We smoked with mesquite wood chips because we wanted more of a campfire type smoke. You could smoke with any of your favorite smoking chips as the pork is very forgiving for smoking flavors.
Cayenne pepper can be adjusted to taste or eliminated completely.
Nutrition
Serving: 1 | Calories: 686cal | Carbohydrates: 35g | Protein: 73g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 247mg | Sodium: 5005mg | Sugar: 30g | Fiber: 1g | Calcium: 91mg | Iron: 5mg