This Smoked Boston Butt Recipe cooked long and slow in a hot smoker makes for juicy and tender meat.
This delicious pork recipe is cooked slowly in a pellet smoker for a result that is sweet and succulent. Rubbed with mustard, garlic powder and a simple pork dry rub, followed by pineapple juice and slathered with a sweet bbq sauce, this dish becomes so incredibly tender and is full of flavor! Smoked pork butt pulled pork is great for sliders and especially on homemade hamburger buns.
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Pork butt is the best cut of meat for a long and slow smoke in a Traeger or an electric smoker. It is rubbed down with a few simple spices, doused in pineapple juice, and then cooked with BBQ sauce. The sauce caramelizes between the pulled strands of the pork and makes for the best BBQ pulled pork. It goes great with sides like a black bean corn salad, coleslaw, or homemade mac and cheese.
Ingredients and Variations
PORK BUTT Pork butt is cut from the upper leg closer to the shoulder of the pig, and occasionally from the neck. It is also commonly sold as pork loin chop, or a smoked pork loin roast which is a juicier cut. The meat is also known as Boston Butt, or pork roast and sometimes it is sold with the bone-in. Generally, it is a tougher and fattier cut. However, when it is slow-roasted it breaks down into tender meat that makes for great pulled pork. Don’t use tenderloin, it is not fatty enough.
THE RUB The meat is sprinkled with garlic, mustard powder, or this tasty pork rub before it is placed in the smoker. Add chili powder for extra seasoning!.
THE SAUCE There are two steps and two ingredients to the sauce – pineapple and BBQ sauce. About halfway through the cooking time, pour pineapple juice over the meat. In the last hour add your favorite BBQ sauce or try a homemade version.
VARIATIONS Craving other smoker recipes with BBQ sauce and pork? Try spare ribs, pork steaks, pork belly, or this delicious smoked pork loin roast. The rub and sauce pairs well with these cuts also.
How to Smoke a Pork Butt
There are a couple of steps while cooking this smoked pork shoulder:
- Slather the butt with the spice rub (per the recipe below)
- Place the pork in the smoker
- Halfway through the cooking time, add the pineapple juice
- An hour near the end, add the BBQ sauce
- Shred the meat and eat!
PRO TIP: Remember to pay attention to the cooking time. Generally, the smoke time is 1 ½ hour per pound of meat or until it reaches an internal temperature of 190-203ºF.
Tips and Tricks
- It is important to let the meat come to room temperature before smoking. Rub the spices into the pork, then allow it to sit. And be sure to let it rest once done. All this waiting is hard, but it will be worth it!
- This cut of meat also does well in an Instant Pot, Crock-Pot, Slow Cooker, or oven.
- Two thermometers may be necessary. One, to check the temperature for the smoker itself and the other for the internal temperature of the pork.
- How to make pulled pork? Using two forks or shredding tongs, work with the grain and pull the meat apart in strings. Mix in pan juices as needed.
What to Do with Leftover Pulled Pork?
- Pulled pork will keep in the refrigerator for 4 days and in the freezer for 5 months. Reheating pulled pork is easy. The best method is in the oven. Add a bit of BBQ sauce, water, or broth to a pan and heat in a 250°F oven. Cover the pan with aluminum foil and heat for 30 minutes.
- Leftovers can also be thrown into pork carnitas or tacos. Pulled pork is so awesome for sliders or a sandwich. Try them with this pulled pork tater tot casserole.
Extras for the Smoker
- Smoked Tomatoes – ideal side!
- Easy Smoked Garlic – perfect condiment or addition to any recipe.
- Smoked Deviled Eggs – yummy appetizer!
- Smoked Tomato Guacamole – yummy condiment!
Smoked Boston Butt Recipe
Equipment
Ingredients
- 8-10 pounds pork shoulder roast bone-in, also known as Boston butt
- ½ cup yellow mustard
- ½ Tablespoon garlic powder
- ¼-½ cup pork rub or your favorite rub, to cover
- ½ cup pineapple juice
- ¾-1 cup barbecue sauce to cover
Instructions
- Remove the pork butt from the refrigerator and bring to room temperature
- Prepare the smoker and bring the temperature to 225°F. Make sure there is enough charcoal and wood chunks (I prefer apple) to cook the pork butt.
- Slather the butt with yellow mustard and sprinkle lightly with garlic powder on all sides.
- Cover the pork with a heavy dusting of pork rub and allow to rest for 30 minutes.
- Using a remote wireless BBQ thermometer, insert one to monitor the temperature inside the smoker temperature and the second into the middle of the pork roast to monitor the internal temperature of the meat. Set thermometer for the pork to reach an internal temperature of 190-203°F. The higher the temperature, the softer the meat will be.Smoke the pork shoulder for approximately 1½ hours per pound of meat.
- At about halfway through cooking, spray the pork butt with pineapple juice on both sides.
- When there is about one hour to go, generously coat the pork butt with barbecue sauce. Wrap in heavy duty foil and place back in the smoker.
- Once the internal temperature reaches 190-203°F, remove from smoker. Rest for 30 minutes.
- Unwrap and place in a large bowl. Using use shredding tongs, shred the meat, mixing in the juices as desired. Serve on a bun with coleslaw and drizzle with more barbecue sauce.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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