Smoked Pork Butt

This post may contain affiliate links. View my privacy policy and disclosure policy for more details.

This Smoked Pork Butt is going to turn into the best Pulled Pork you’ve ever had. It literally just falls off the bone! Low and slow is the name of the game when preparing a Pork Butt. And smoking is (in my humble opinion) the BEST cooking process for this. Using my method, you will get the best results of your life!

 

Table of Contents

What is Pulled Pork?

Pulled Pork is an American dish, originating from the South, which uses shredded pork butt (also called pork shoulder) as the main ingredient, with other regional-based sauces added on after cooking slowly over a smoker, wood fire, oven, or in a slow cooker.

Ingredient Notes

A quick look at the simple ingredients that bring this smoked pork butt its bold, juicy flavor.

• Pork Shoulder Butt – This is the star of the recipe, a well-marbled cut that becomes tender and pull-apart juicy after hours on the smoker.
• Classic Yellow Mustard – A thin layer helps the seasoning stick to the meat and adds a subtle tang that you won’t actually taste once it’s cooked.
• Dry Rub for Pork – This is where all the flavor comes from, coating the pork with a smoky, savory crust as it slowly cooks.

How To Smoke a Pork Butt

Since this post involves a lot of information (you should definitely read through in its entirety!), I wanted to give you a little shortcut chart right now, so you know what to expect when smoking a pork butt, especially if this is your first time. Just follow these for the BEST smoked pork butt ever.

1: Preheat smoker to 225° F. Place a disposable aluminum tray of water under the grate.

2: Pat your room temperature pork butt dry with paper towels and spread classic yellow mustard all over the meat. Then, generously apply any dry rub seasoning.

3: Place your fully seasoned pork butt directly on the smoker grate, fat side up and insert your smoker‘s thermometer probe. Smoke for several hours until the internal temperature of the meat reaches 160° F.

4: Once pork butt reaches 160° F, wrap it in non-coated butcher paper and place back on the smoker to continue smoking until the internal temperature reaches 203° F.

5: Remove from the smoker and let the meat rest for one hour.

6: Unwrap pork butt and place in a large serving dish. Pull out the shoulder blade bone and discard. “Pull” your pork using heat-resistant grilling gloves or meat claws.

7: Add sauce and/or seasoning of choice and serve.

How to Make a Smoked Pork Butt

I’ve smoked plenty of pork butts over the years and made just about every mistake you can think of, but you don’t have to go through all that. If you follow my instructions closely, you’ll end up with smoky, tender, fall-apart pulled pork that everyone will love. You’ll find the printable recipe card at the bottom of the post.

Step 1: Prepare Smoker

Preheat your smoker to 225° F. Since every smoker is different, you’ll want to follow the manufacturer’s instructions for startup. I use a pellet smoker – the Traeger Wood Fired Pellet Grill, which is the new love of my life. Place a disposable aluminum tray of water under the grate. This will help regulate the temperature of your smoker, but is completely optional. My favorite wood (or wood pellets) to use for pork is Apple Wood, as it just complements the pork so well.

Step 2: Season Pork Butt

Pat your room-temperature Pork Butt dry with paper towels, then spread classic yellow mustard all over the meat. You will never even taste the mustard. It just ensures the spice rub adheres to the meat and can help tenderize it, as it contains vinegar. Then, generously apply any dry rub seasoning of your choice to all sides of the pork butt. I used my homemade Pulled Pork Dry Rub recipe (which uses simple ingredients like brown sugar, black pepper, paprika, onion powder, garlic powder, and more that pairs well with any kind of pork or pork roast). I make this in huge batches, so I never run out.

Step 3: Place Pork Butt on Smoker and Smoke for Several Hours

Place your fully seasoned pork butt directly on the smoker grate, fat side up, and insert your smoker‘s thermometer probe. Smoke for several hours until the meat reaches an internal temperature of 160° F. Most smokers will have a built-in thermometer probe, or you can use a quick-read digital meat thermometer like this one.

Step 4: Wrap and Continue to Smoke

Once your pork butt reaches 160° F, wrap it in non-coated butcher paper and place back on the smoker to continue smoking until the internal temperature reaches 203° F. You can also use aluminum foil here, but for the best smoke flavor I prefer butcher paper because it allows smoke to penetrate, while still sealing in juices, thus giving you super juicy and tender meat. Butcher paper will also not ruin your bark (more on that later). This is my favorite butcher paper (mostly because it’s stinkin adorable!).

The Temperature Stall

You may notice that your meat steadily comes up in temperature, all the way up to 150° or so, and you think you’re home free and finishing way faster than you thought. But then, the dial stops moving. This is called “the stall” and is completely normal. It can last anywhere between 2-6 hours. Stay patient, and you will get over that hump eventually. This is where all of those tough connective tissues start to break down, and the bark starts to develop.

The Bark

At this point, you will start to notice the outside of your meat begin to look like it’s burning. It’s NOT! This is the oh-so-delicious BARK. It’s SCIENCE! It’s caramel-y, sweet, chewy, and downright AMAZING when mixed in with the rest of the meat during the pulling process, so this is a GOOD THING!

Step 5: Remove from Smoker and Rest

Once your Pork Butt reaches an internal temperature of 203° F (remember, this should have taken about 1 1/2 – 2 hours per pound of meat), remove from the smoker and let rest for one hour (still wrapped). You’ll be able to tell if it’s super tender because that shoulder blade bone will be literally pushing itself out of the meat.

Step 6: Pull the Pork

Unwrap your Pork Butt and place it in a large serving dish. I just use a disposable aluminum pan since we’re outside and don’t need to be fancy. Pull out the shoulder blade bone and discard.

The easiest way I’ve found to shred (or “pull”) your pork is to use heat-resistant grilling gloves and just get in there with both hands. You could also use meat claws or even just a couple of forks.

Step 7: Add Sauce, Serve and Enjoy!

There are many different sauces you can add to the pork at this point, or you can serve it on the side. I feel like everyone has a favorite BBQ sauce, and for this application, I made pulled pork sandwiches with my Homemade BBQ Sauce and Coleslaw on buns, but we’ve been known to just eat it straight out of the roasting pan, no additions necessary!

Tools You’ll Need

Here are the basic tools you’ll need to smoke pork butt and get it tender, juicy, and easy to pull apart. Having these ready will make the whole process smoother from start to finish.

• Smoker – This is what gives the pork butt that deep smoky flavor and helps it cook low and slow until it turns tender and juicy.
• Butcher paper – I like using this to wrap the pork halfway through the cook to help it hold moisture while still letting the bark set up nicely.
• Meat thermometer – Super important for checking doneness so you know exactly when the pork reaches that perfect pull-apart tenderness without guessing.
• Aluminum pan – Handy for catching drippings or placing the pork in during the final stretch of cooking for easier handling and cleanup.

Tips for Success

These simple tips will help you get the best flavor, texture, and results when smoking pork butt. Keep them in mind before you start for a smoother cook and more tender pulled pork.

• Start with a bone-in pork butt. The bone helps add flavor and can be a good indicator of doneness. When the bone pulls out easily, the pork is usually ready.
• Give yourself plenty of time. Pork butt is very forgiving, but it can’t be rushed. Start early so you aren’t tempted to increase the heat too much.
• Use a meat thermometer. The best way to know when your pork is done is by checking the internal temperature. Cook until it reaches 203°F for tender, easy-to-shred meat.
• Don’t skip the wrap. Wrapping the pork in butcher paper once it reaches about 160°F helps push it through the stall while keeping it moist.
• Keep the smoker temperature steady. Aim for a consistent 225°F throughout the cook. Frequent temperature swings can increase cooking time and affect the final texture.
• Let it rest before pulling. Resting allows the juices to redistribute throughout the meat. Give it at least 1 hour before shredding.
• Shred while warm. Pulled pork is much easier to pull apart when it’s still warm from resting.
• Save the juices. Any juices collected in the butcher paper or pan can be mixed back into the shredded pork for extra flavor and moisture.
• Season generously. Pork butt is a large cut of meat, so don’t be afraid to apply a generous layer of seasoning on all sides.
• Plan for leftovers. Pulled pork stores and reheats beautifully, making it perfect for sandwiches, tacos, nachos, and baked potatoes throughout the week.

What to Serve with Pulled Pork

Pulled pork goes great with classic picnic-style sides that balance out the rich, smoky flavor. These are some easy favorites to round out your meal:

• Homemade Rolls – Perfect for making pulled pork sandwiches
• Funeral Potatoes – Creamy, cheesy, and comforting
• Tangy Baked Beans – A sweet and savory side that pairs really well with smoked meat
• Homemade Cornbread – Soft, slightly sweet, and great for soaking up sauce
• Seafood Pasta Salad – A cool, refreshing side to balance the richness

Storing and Reheating Leftover Pulled Pork

Any leftover Pulled Pork Butt can be saved by refrigerating in an airtight container or covered in plastic wrap for up to 4 days.

To reheat, simply place in a baking dish in a 250° F oven until heated through. To retain the moisture, cover the dish in aluminum foil. You can also add apple juice, apple cider vinegar, or barbecue sauce to the baking dish before covering and reheating. Alternatively, you can reheat in the microwave or even a slow cooker.

To freeze, place in an airtight freezer-safe bag or container. If using a ziploc bag, be sure to remove as much of the air as possible. Pulled pork will stay fresh in the freezer for 3 months.

To make ahead, leave the pork wrapped in the butcher paper after it finishes cooking, then wrap it again in a clean towel. Place it in an empty cooler, where it will stay hot and ready to serve for up to 3 hours.

This is a helpful trick when the pork finishes earlier than expected, or your guests haven’t arrived yet. When you’re ready to serve, simply shred the pork and enjoy.

FAQs

Variations

Pulled pork is easy to customize depending on your taste or what you have on hand. Here are a few simple ways to change it up:

• Spicy pulled pork – Add cayenne pepper or a spicy rub for extra heat.
• Sweet and smoky – Mix brown sugar or honey into your rub for a sweeter flavor.
• Different wood chips – Try hickory, apple, or cherry wood to change the smoke flavor.
• BBQ sauce styles – Serve with vinegar-based, sweet, or mustard-style BBQ sauce.
• Garlic herb flavor – Add garlic powder, onion powder, and dried herbs for a more savory profile.
• Pulled pork tacos or sliders – Use leftovers in tacos, sliders, or nachos for an easy second meal.

More Smoked Meat Recipes to Try

• Smoked Chicken Wings
• Smoked Ribs
• Smoked Prime Rib Roast
• Smoked Beef Tenderloin
• Smoked Turkey
• Smoked Corned Beef
• Double Smoked Ham

That’s it! I hope this smoked pork butt turns out tender, juicy, and packed with flavor. Enjoy every bite and don’t forget the extra napkins! Below is the printable recipe card. Save it and enjoy, friends!

If you make this recipe, I would really appreciate it if you would give it a star rating! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.