Fall Apart Smoked Pork Butt (Pulled Pork)
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?!
Servings 15 servings
Calories 228kcal
Cost $22
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.
Notes
- 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
Serving: 8ounces | Calories: 228kcal | Carbohydrates: 1g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 99mg | Sodium: 577mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg