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What is there not to love about smoked pork butt? Fall apart tender, smoky crisped skin, and the AMAZING flavor. Did I mention that it is super easy as well?! Make this smoked pork shoulder / butt and people will think you are a culinary genius!
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Video - Step by Step
Is this pork THAT good?!
Yes! It is SO good that we serve it every year during the Christmas holiday when family comes to visit. Like I said, the crispy skin and tender meat is what wins me over. Combine that with a nice smoky flavor from a hickory or apple wood and it can't be beat.
When it comes to smoked pork butt, the secret is to let the meat do the talking. Don't go overboard with seasonings and injections. There is no need, a simple salt and pepper rub is all you need.
Buying the pork
One thing I love about making smoked pork butt is the cost. It's VERY inexpensive in relation to the great meal you get from it. I buy my pork butt from Sam's Club, but it can be found at most local grocery stores and butchers. Expect to pay around $2.50 a pound (2021).
Pork butt may also be called pork shoulder or Boston butt. Make sure to ask the butcher if you can't find it. You will see I call it either butt or shoulder, both are pretty much the same however.
The pork butt comes from a little higher up the foreleg of the animal than the shoulder. The pork shoulder will also have more of a triangle shape.
If you are looking to try out Sam's Club, you can get a free membership here. You pay $45 for a membership and receive a $45 gift card when you pick up your membership card at the store. Can't beat that!
How much to buy?
Estimate that 1lb of uncooked smoked pork shoulder will serve 1-2 people. So an 8lb bone-in pork butt will serve about 12-16 people. Don't be afraid to make too much though, this pork is great for making left over meals!
Prepping the pork
There isn't much to getting the pork ready for the smoker. Most pork butts will come pre-trimmed, meaning you won't have to do anything to it other than season and smoke.
When it comes to a pork butt recipe, the less the better. A simple 50/50 mixture of coarse sea salt and black pepper is all you need.
Place the roast in an aluminum roasting pan before seasoning. You can rub the shoulder roast down with a little olive oil or yellow mustard before applying the salt and pepper, but most of the time I don't even do that.
Make sure to get all sides of the meat evenly coated like the picture here. Once finished seasoning, place FAT SIDE UP. This allows the fat to run down the meat when cooking and give it great flavor.
Don't go overboard, you are NOT looking for the same peppered bark you would have on a brisket. Start your smoker and get it to a consistent 250°F. I like using a hickory or apple wood when smoking pork butt. I used a pellet smoker when making this smoked pork shoulder / butt.
The smoker
I'm smoking this boston butt on my pellet smoker, just like the Camp Chef 36 smoker or Traeger 780. Pellet smokers are an easy and great way to impart fantastic smoke flavor on the pork, and other meats for that matter, without having to babysit a firebox all day.
A traditional offset smoker, like this Oklahoma Joe's Smoker can also be used when smoking boston butt. Grab your favorite wood and get your smoker fired up.
As I mentioned above, my favorite wood to use when smoking pork butt is a oak, pecan, hickory, and apple wood chips. Mesquite is a little to strong for pork in my opinion.
When making pork on a pellet grill, competition or trophy blend pellets are also a great choice in addition to the woods mentioned above because they use several different types of wood.
No smoker? No worries.
Using a smoker is not the only way to make this great tasting pork butt. Let's take a look at some other options.
Charcoal / Gas grill
I wouldn't recommend using a charcoal grill when making pork butt. The reason being you need to keep a consistent low temperature all day long. Charcoal grills are just not that great at this.
You could use a gas grill on low, just make sure to get the temperature dialed in and make sure you have LOTS of propane!
Oven
Using an oven however is a great way to make oven roasted pork butt. You won't get that amazing smoky flavor, but it will still come out tasting great.
Smoking the roast
Place the aluminum pan with the pork butt inside on the smoker away from direct heat. Remember to double check and make sure the pork butt is fat side up. You want that fat running down the meat while it's smoking.
Smoke the pork butt for 6 hours at 250°F, then turn the temperature up to 275°F to crisp the skin and smoke until probe tender. This should be around an Internal Temperature of 202°F, about another 4 hours.
So make sure you start smoking early because this should take about 10 hours to turn out perfection.
Don't just go off of temperature though, it might be probe tender a little before or after an internal temp of 202°. Make sure to probe it with your meat thermometer in the thickest part of the smoked pork shoulder.
Do I need to spritz?
There is no need to spritz the pork when smoking, but you can if you want to. Spritzing the pork with apple juice or apple cider vinegar every 45 minutes to an hour will make sure it stays moist and allow a little more smoke to adhere to the meat.
Simply add the juice or vinegar to a clean spray bottle and spray the meat every 45 minutes.
Fall apart
This smoked pork shoulder should just pull apart, giving it's name, pulled pork. You do NOT need a carving knife, it will pull apart with two forks or a meat claws. The bone should pull out clean as well. I like to rest the roast in the pan on the counter or in the oven (turned off) for about 15 minutes.
If you are going to serve later in the day, wrap with butcher paper and store in the oven or a cooler.
Serving the smoked pork butt
There are several different ways to serve pork butt, both a proper meal or pulled pork sandwiches are the most popular.
Proper Sunday roast
My favorite and the most common way I serve this smoked pork shoulder is with mashed potatoes and corn, more of a proper meal. Making a pork or brown gravy as well to top the pulled pork and potatoes is just the best!
Pulled Pork Sandwiches
More of a BBQ sauce type person? You can totally serve this on rolls with barbecue sauce, pickles, and onions to make a fantastic tasting smoked pulled pork sandwich! I like to use my Traeger 780 and make what I call my famous Traeger pulled pork sandwiches.
Other recipe ideas
After the first meal, I use the left overs to make ALL types of stuff. Pork egg foo young and pulled pork tacos are my go to left over meals. These of course could be made with the roast straight out of the smoker, I just love it served as a Sunday roast too much.
FAQ
Pork butt doesn't actually come from it's butt. It's from the shoulder of the animal. It's referred to as boston butt, pork butt, & pork shoulder, my buddy Ben explains in more detail how pork butt got it's name.
No. Since it is in the aluminum pan with the juices underneath, it will stay moist and does not need to be spritzed. If you really like spritzing, every hour with apple juice or apple cider vinegar is fine.
I recommend it. You can smoke straight on the grate for the entire time, but I believe it's the most moist in the pan. The juices can also be used after cooking for gravy.
Old pro tips
- Use the juices in the pan from the smoked pork butt when making gravy. I still use a gravy packet, but substituting the water for juice adds much more flavor.
- NOT wrapping in aluminum foil or butcher paper lets the skin get really crispy, which in my opinion is one of the prized parts of the roast.
- Shred the finished smoked pork shoulder with your hands wearing these nitrile and cotton gloves, it really shows your guests how tender it is.
Ingredients
- 8 pound pork shoulder (bone-in)
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 1 tablespoon black pepper
Instructions
- Pre-heat smoker to 250°F using hickory or apple wood
- Rub pork shoulder with olive oil (optional) and sprinkle the salt and pepper evenly on all sides of the roast.
- Place the pork shoulder in an aluminum pan fat side up and place in smoker away from direct heat.
- Smoke for 6 hours at 250°F, then increase the smoker temperature to 275°F. Continue smoking until the pork shoulder is probe tender, about an internal temperature of 202°F.
- Allow to rest for 15 minutes before shredding with two forks, no knife needed. Serve with mashed potatoes and corn.
Pro Tips
- Use the juices in the pan from the smoked pork butt when making gravy. I still use a gravy packet, but substituting the water for juice adds much more flavor.
- NOT wrapping in aluminum foil or butcher paper lets the skin get really crispy, which in my opinion is one of the prized parts of the roast.
- Shred the finished roast with your hands wearing these nitrile and cotton gloves, it really shows your guests how tender it is.
Nutrition
Leslie says
Gathering recipes for when we finally get a smoker! There's just no better way to enjoy meat than with a smoker. This recipe has me drooling!
Jere Cassidy says
Just in time for a father's day cookout and to try our smoker (still trying to get the hang of this.) I am a big fan of pork and your recipe looks amazing. My hubby will be thanking you for this recipe.
Linda says
Every time we make this for company it’s a hit!
Nora says
My husband is a grill fan! Have already forwarded him your recipe! He will love it! And then the rest of the family will too when he makes it! 😀
Tammy r seed says
These were absolutely delicious, thank you for posting! Even my kids enjoyed it which is huge!