How To Make Smoked Pork Butt, BBQ Pulled Pork

How To Make Smoked Pork Butt, BBQ Pulled Pork
How To Make Smoked Pork Butt, BBQ Pulled Pork

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Smoked Pork Butt, BBQ Pulled Pork

How To Make Smoked Pork Butt, BBQ Pulled Pork
How To Make Smoked Pork Butt, BBQ Pulled Pork

It is best to soak the meat overnight to help it retain moisture during the smoking process, but this is not necessary. Serve pulled pork on buns with your favourite sauce. This is a real barbecue in your own home. We make this smoked pork butt recipe every few weeks because we love the BBQ pulled pork buns. The pork rips off after it is done, and the smoky flavour is amazing!

ingredients

  • 4 tablespoons packed brown sugar
  • 2 tablespoons ground New Mexico chili powder
  • 7 pounds fresh pork butt roast

Directions

  1. Preheat an outdoor smoker to 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan.
  2. Mix brown sugar and chilli powder in a small bowl. Rub the mixture liberally all over the pork roast with your fingers. Transfer the roast to the rack.
  3. Smoke in the preheated smoker, maintaining a temperature of 200 to 225 degrees F (95 to 110 degrees C), until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 6 to 18 hours.
  4. Let pork roast rest for 30 to 45 minutes before shredding.

Tips

Try My Basic Meat Brine and soak the roast pork for at least 4 hours or overnight in a sealed, non-reactive food-grade container in the refrigerator, if you would want to do so before smoking it.

Add extra seasoning to the dry cotton scrub if preferred. I like to massage the pre-smoked pork with a spicy dry rub, which I normally prepare every time so it is always different.

Add wood chips (I use apple wood chips since we adore the sweet, fruity flavour they provide to the pork) to your smoker for more flavour.


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