Smoked Pork Butt or Shoulder

Alright, listen up! We're diving into the low and slow world of smoked pork butt, also known as pork shoulder. This recipe is for melt-in-your-mouth, pull-apart pork perfection that'll have everyone begging for more. We're aiming for a juicy, smoky, and downright delicious end product. Forget dry, tough pork – we're going for fall-apart tender!

Recipe: Chef's Guide to Epic Smoked Pork Butt (aka Pork Shoulder)

Yields: 12-16 servings (depending on appetite!) Prep Time: 30 minutes Cook Time: 12-16 hours (yes, you read that right!) Smoker Temperature: 225-250°F (107-121°C)

Ingredients:

• Pork Butt/Shoulder: 8-10 lb bone-in pork butt (shoulder) - look for good marbling (fat within the meat)
• Dry Rub: (Adjust to your liking - this is a good starting point)
  • 1/2 cup coarse kosher salt
  • 1/2 cup brown sugar (packed)
  • 1/4 cup paprika (smoked if you have it!)
  • 2 tablespoons black pepper (coarsely ground)
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper (optional, for a little kick)
• Binder (Optional): Yellow mustard or olive oil
• Wood: Your choice of smoking wood. I recommend a combination of:
  • Hickory: For a classic smoky flavor.
  • Apple or Cherry: For a sweeter, fruitier note that complements the pork beautifully.
• Spritzing Liquid (Optional):
  • 1 cup apple cider vinegar
  • 1/2 cup apple juice
  • 2 tablespoons Worcestershire sauce

Equipment:

• Smoker (pellet, charcoal, electric, etc.)
• Meat thermometer (a must!)
• Aluminum foil or butcher paper
• Spray bottle (if using spritzing liquid)
• Large aluminum pan (optional, for wrapping)
• Oven (in case you need to finish indoors)
• Sharp knife
• Cutting board
• Heat resistant gloves

Instructions:

1. Prep the Pork (1-2 days before smoking is ideal):

• Trim (Minimal): Don't over-trim! Leave a good layer of fat on the top of the pork butt. Just remove any hard, thick pieces of fat that won't render. The fat is flavor!
• Binder (Optional): Lightly coat the entire pork butt with a thin layer of yellow mustard or olive oil. This helps the rub adhere and also adds a subtle tang. You won't taste the mustard in the end product.
• Dry Rub: Generously apply the dry rub all over the pork butt, pressing it in firmly. Make sure every nook and cranny is covered.
• Rest: Wrap the pork butt tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This allows the rub to penetrate the meat and work its magic.

2. Prepare the Smoker:

• Clean: Make sure your smoker is clean and ready to go. Remove any old ash or debris.
• Temperature: Preheat your smoker to 225-250°F (107-121°C). This is the sweet spot for low and slow smoking. Consistency is key.
• Water Pan (If applicable): Fill your water pan with water. This helps maintain humidity in the smoker and prevents the pork from drying out.
• Wood: Add your chosen wood to the smoker, following the manufacturer's instructions for your specific smoker type.

3. Smoke the Pork:

• Placement: Place the pork butt directly on the smoker grate, fat-side up (this helps baste the meat as it cooks). Position it away from direct heat if possible.
• Monitor Temperature: Use a meat thermometer to constantly monitor the internal temperature of the pork.
• Spritz (Optional): Every 1-2 hours, spritz the pork butt with your apple cider vinegar mixture. This helps keep the surface moist and promotes smoke absorption. Skip this if you prefer a drier bark.
• The Stall: You'll likely encounter "the stall," where the internal temperature of the pork plateaus around 150-170°F (65-77°C) for several hours. Don't panic! This is normal. It's caused by evaporative cooling.

4. Wrap (The Texas Crutch - Highly Recommended):

• When to Wrap: Once the pork butt reaches an internal temperature of around 165-170°F (74-77°C) and has developed a nice bark (the outer crust), it's time to wrap.
• How to Wrap: Remove the pork butt from the smoker. Wrap it tightly in a double layer of heavy-duty aluminum foil or butcher paper. If using foil, you can add a tablespoon of butter or some of the spritzing liquid inside the wrap for extra moisture. Butcher paper will provide a slightly better bark but less moisture retention.
• Return to Smoker: Place the wrapped pork butt back in the smoker.

5. Finish the Smoke:

• Temperature Target: Continue smoking the wrapped pork butt until the internal temperature reaches 203-205°F (95-96°C). This is the magic number for tender, pull-apart pork.
• Probe Test: The most accurate way to determine doneness is by feel. The meat should probe easily with a thermometer or skewer with little to no resistance. Think "butter."
• Troubleshooting: If the pork isn't probing tender at 203°F, continue cooking and check every 30 minutes until it is.

6. Rest (Absolutely Crucial):

• The Rest is Key: Remove the wrapped pork butt from the smoker and place it in a cooler (without ice) or in a preheated oven at the lowest possible temperature (170°F/77°C) for at least 1 hour, and preferably 2-4 hours. This resting period is essential for allowing the juices to redistribute throughout the meat, resulting in a much more tender and flavorful final product. If resting in a cooler, wrap it in a towel for insulation.

7. Shred and Serve:

• Shredding: Unwrap the pork butt (be careful, it will be very hot!). Use two forks or meat claws to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
• Mixing: Mix the shredded pork with some of the rendered fat and juices from the foil or butcher paper. This adds extra flavor and moisture.
• Serving: Serve the pulled pork on buns with your favorite barbecue sauce, or enjoy it on its own. It's also fantastic in tacos, salads, and sandwiches.

Chef's Notes and Tips:

• Temperature Control is King: Maintaining a consistent smoker temperature is crucial for success. Invest in a good quality thermometer.
• Don't Open the Smoker Too Much: Every time you open the smoker, you lose heat and prolong the cooking time. Resist the urge to peek!
• Wood Selection Matters: Experiment with different wood combinations to find your favorite flavor profile.
• The Stall is Your Friend: Don't try to rush through the stall. Embrace the process!
• Adjust the Rub to Your Taste: Feel free to customize the dry rub with your favorite spices and herbs.
• Get Creative with Serving: Pulled pork is incredibly versatile. Use it in a variety of dishes to impress your friends and family.
• Practice Makes Perfect: Don't be discouraged if your first attempt isn't perfect. Smoking pork butt is a skill that improves with practice.
• Sauce On The Side: Let the delicious smoky pork flavor shine. Serve your favorite barbecue sauce on the side so people can add it if they want. Don't drown your masterpiece!

This is a guide, so adjust as needed based on your smoker and personal preferences. Most importantly, have fun with it and enjoy the process. Good luck, and happy smoking! You've got this! Now go make some amazing pulled pork!