Easy Smoked Pulled Pork Butt

Name: Easy Smoked Pulled Pork Butt
Prep time: 15 min
Cook time: 11 h 30 min
Total time: 12 h 45 min
Ingredients: 7 lbs pork butt (skin and outer layer of fat removed); 2 tbsp kosher salt (more or less to taste); 1 tbsp garlic powder; 1 tbsp onion powder; 2 tsp cumin; 2 tsp paprika; 1 tsp black pepper; 2 tsp brown sugar (-optional)

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Prep Time: 15 minutes

Cook Time: 690 minutes

Total: 765 minutes

Servings: 10

pulled pork smoked pork butt

Ingredients

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Instructions

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Step 1

Preheat the smoker to 250 degrees F.

Step 2

Load the smoker tube with your favorite wood chunks or wood chips. I used applewood to smoke the pork butt. Hickory, pecan, maple, oak, and peach are also good choices.

Step 3

Place the pork butt on a secure cutting board and using a sharp boning knife of chefs knife, trim any excess fat and skin off of pork butt.

Step 4

Place the pork butt in a disposable aluminum pan and rub it down with extra virgin olive oil.

Step 5

Rub the pork seasoning blend on all sides of pork roast. Let the roast sit for 30 minutes to give the pork dry rub time to penetrate the meat and marinate the pork shoulder. This also gives the roast time to come to room temperature before placing it in the smoker.

Step 6

Place the seasoned pork butt on a smoker rack with a drip pan underneath.

Step 7

Check the smoker and add more wood chips to smoker tube as needed, you should repeat this step at least twice before the pork reaches an internal temperature of 165 degrees. The wood smoke is what helps to form a great bark.

Step 8

When the roast has reached an internal temperature of 165 degrees F. remove it from smoker.

Step 9

Increase the smoker temperature to 275 degrees F. Place the smoked pulled pork butt into a foil pan and wrap with aluminum foil and return it to the smoker.*An important thing to remember is you are cooking to internal temperature of the meat not a certain amount of time. A large piece of meat can stall at one temperature at times just trust the process and let it keep cooking.

Step 10

Place the pork butt into a foil pan and wrap with foil and return to smoker.

Step 11

When the pork shoulder reaches an internal temperature of 200-205 degrees remove it from smoker and let rest for 30 -45 minutes in the pan with the juices.

Step 12

Once cooled you can remove the bone and push the pork allowing it to separate into large pulled pork pieces which you can pull into small pieces and shreds with your hands or forks.

Step 13

Plate and serve with my semi-homemade bbq sauce and rolls of your choice.For a true Southern experience, add coleslaw and pickle chips to the. sandwich.