How To Make Smoked Pork Butt, BBQ Pulled Pork

We make this smoked pork butt recipe every few weeks because we love the BBQ pulled pork buns. The pork rips off after it’s done, and the smoky flavor is amazing. 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 favorite sauce. It’s an authentic barbecue in your own home! 

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 for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan.
2. Mix brown sugar and chili powder together in a small bowl. Rub mixture liberally all over pork roast with your fingers. Transfer 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

If desired, you can soak the roast pork before smoking it. Try My Basic Meat Brine and soak the pork in the brine in a sealed, non-reactive food grade container in the refrigerator, for at least 4 hours or overnight.  

I like to rub the pre-smoked pork with a very spicy dry rub. I usually make it every time so it’s always different. You can add additional seasoning to the dry cotton scrub if desired.  

For more flavor, add wood chips to your smoker. I use apple wood chips because we love the sweet fruity flavor they give the pork.