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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 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 the same however.
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 pork butt, 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 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.
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 butt.
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.
Don't just go off of temperature though, it might be probe tender a little before or after 202°. Make sure to probe it with your meat thermometer in the thickest part of the smoked pork shoulder.
This roast should just fall apart. You do NOT need a carving knife, it will pull apart with two forks. 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 many different ways to serve pork butt, but I always serve with mashed potatoes and corn, more of a proper meal. Making a pork or brown gravy as well to top the pork and potatoes.
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, it will stay moist and does not need to be spritzed. If you really like spritzing, every hour with apple juice 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
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!
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.
Every time we make this for company it’s a hit!
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! 😀
These were absolutely delicious, thank you for posting! Even my kids enjoyed it which is huge!