Packed with robust flavors only achievable through hours in the smoker, this dish stays true to the saying that the best things take time. A simple but delicious brown sugar rub is all that’s needed to create the most juicy, tender pork dish perfect for any summer barbeque.
Make this dish for a cookout with friends or for a dinner with family. This Smoked Pork Butt is perfect on its own or shredded into a pulled pork sandwich. Looking for a side dish to serve? We love these side dishes alongside this mouthwatering entrée.
This flavorful brown sugar rub gives the pork a tasty crust and tender center. (Courtesy of Amy Dong)
Press plenty of the bold, flavorful dry rub all over the pork. (Courtesy of Amy Dong)
Place pork on smoker with the fatty side up. (Courtesy of Amy Dong)
Insert only metal probe portion of meat thermometer. (Courtesy of Amy Dong)
Make sure not to use instant-read thermometer. (Courtesy of Amy Dong)
There are so many sides to choose from to serve with this dish. (Courtesy of Amy Dong)
Serve smoked pork in pulled pork sandwiches, or with your favorite sides. (Courtesy of Amy Dong)Barbeques are the perfect occasion to try out all the side recipes! This smoked pork butt goes wonderfully with a number of different sides.
Prep Time: 20 minutes
Cook Time: 16 hours
Servings: 12 servings
Author: Amy Dong
Ingredients
For the Dry Rub
Instructions
Prepare Ahead: Combine all Dry Rub ingredients together in a container and stir to combine well. This can be done up to a week ahead of time. Keep in an airtight container in a cool, dry space until ready to use.
Preheat the smoker to 225F. Use hickory or maple wood for the smoker, or a mixture of medium-flavored woods.
Use clean paper towels to pat dry all sides of pork, removing as much excess moisture as possible.
Press dry rub onto all sides of pork roast; wear disposable gloves if you like. Depending on the size of your pork roast, you may or may not use up all the dry rub.
Place seasoned pork butt on the smoker, fattier side up. Insert heat-safe meat thermometer, metal probe portion only*
Close lid and smoke until internal temperature reaches 201F – note that the time it takes for meat to reach this temperature can take 10-20 hours, depending on the actual temperature inside the smoker, as well as the size of the roast.
Place finished pork on a cutting board and loosely tent with foil. Let it rest, without cutting into it, for 30-60 minutes before shredding. This rest time is important, as it allows juices to redistribute evenly throughout the roast, preventing it from drying out.
Using large forks or clean hands (disposable gloves are great) pull the pork butt, removing larger pieces of fat. Serve pulled pork in a large serving bowl or on buns.
Equipment
Notes
It’s worth repeating that actual cook time always varies by quite a bit. Even when you use the same size cut of meat, your cook time will likely be different each time. It can vary anywhere from 10-20 hours.
Be sure to use a meat thermometer with stainless steel probe and a long metal wire that is heat-safe. Do not use instant-read thermometers that require you to keep inserting/removing the probe into the meat, as that causes juices to escape.
Nutrition
Serving: 1g | Calories: 421kcal | Carbohydrates: 6g | Protein: 57g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 181mg | Sodium: 780mg | Potassium: 1051mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 4mg
This article was originally published on chewoutloud.com. Follow on Instagram
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