How to Smoke Pork Butt / How to Make Pulled Pork Recipe

Ingredients

• 10 lb Bone‑In Pork Butt (8‑10 lb, well‑marbled, with bone for juiciness)
• 6 Tbsp Brown Sugar (Light or dark, for the rub)
• 3 Tbsp Black Pepper (Coarsely ground, 16‑mesh)
• 2 Tbsp Garlic Powder (Fine powder)
• 2 Tbsp Ancho Chili Powder (Provides raisin‑like flavor and color; paprika can substitute)
• 1 Tbsp Onion Powder (Fine powder)
• 2 Tbsp Kosher Salt (Coarse, for 50/50 salt‑pepper mix)
• 1 cup Apple Cider Vinegar (For spritzing; can use other mild vinegars)
• 2 roll Heavy‑Duty Aluminum Foil (Two layers per butt for wrapping)
• 8 pieces King’s Hawaiian Rolls (Split in half for sliders (optional serving))

Instructions

1. Select and Score the Pork Butt

   Choose a bone‑in pork butt (8‑10 lb). Using a sharp knife, lightly score the fat cap in a cross‑hatch pattern about ¼‑inch deep to help render fat and allow rub penetration.

   Time: PT5M

2. Prepare the Basic Rub

   In a mixing bowl combine brown sugar, black pepper, garlic powder, ancho chili powder, and onion powder. Mix until evenly blended.

   Time: PT5M

3. Season the Pork Butt

   Divide the pork butt into two halves (or keep whole). On one half, apply the brown‑sugar rub generously, patting it into the scored fat. On the other half, coat with a 50/50 mixture of kosher salt and coarse black pepper by volume, pressing it into the surface.

   Time: PT10M

4. Preheat the Smoker

   Light the smoker with pecan wood and bring the internal temperature to a steady 250°F. Aim for a clean, blue‑gray fire with minimal white smoke.

   Time: PT20M

   Temperature: 250°F

5. Place the Pork Butts on the Smoker

   Put the seasoned pork butt(s) directly on the smoker grates, fat side up. Close the lid and maintain 250°F.

   Time: PT3H

   Temperature: 250°F

6. Begin Spritzing

   After the initial 3‑hour period, start spritzing the meat (avoid the fat cap) with apple cider vinegar every 30‑45 minutes using a spray bottle.

   Time: PT3H

   Temperature: 250°F

7. Monitor Internal Temperature & Fat Render

   Insert the thermometer into the thickest part of the meat. When the internal temperature reaches 160‑165°F and the fat cap yields to gentle pressure (no bounce back), it’s time to wrap.

   Time: PT30M

   Temperature: 250°F

8. Wrap in Heavy‑Duty Foil

   Wrap each pork butt tightly in two layers of heavy‑duty aluminum foil, sealing all edges to trap steam.

   Time: PT5M

9. Continue Cooking Until Tender

   Return the wrapped butt to the smoker (or transfer to a 250°F oven). Cook until the internal temperature hits 203‑204°F and the meat feels like butter when probed (about 2 hours).

   Time: PT2H

   Temperature: 250°F

10. Rest the Meat

    Remove the foil‑wrapped pork and let it rest, still wrapped, for at least 1 hour on a cutting board. This allows juices to redistribute.

    Time: PT1H

11. Shred the Pulled Pork

    Using meat claws or two forks, pull the pork apart while it’s still warm. Shred in batches rather than all at once to keep moisture in.

    Time: PT10M

12. Serve

    Load shredded pork onto split King’s Hawaiian rolls, add coleslaw and a yellow mustard‑based Carolina sauce (optional). Enjoy as sliders!

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g