This beginner-friendly smoked pork butt delivers fall-apart tender meat with bold, smoky flavor, perfect for pulled pork!
If you’ve never smoked a pork butt roast before, don’t worry—it’s way easier than it looks. With just a few pantry staples, a little patience, and a good spritz every now and then, you’ll end up with juicy meat that practically shreds itself.
What You’ll Need
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A bone-in pork shoulder (8 to 10 pounds)
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Applewood chips or pellets
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Spicy brown mustard for binding the rub
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Your favorite BBQ rub or all-purpose meat seasoning
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A mix of apple cider and cider vinegar for spritzing
For equipment- a smoker, a spray bottle, disposable pan, foil, and a reliable meat thermometer.
How to Smoke Pork Butt
1. Prep the Pork
Let the pork shoulder rest at room temperature to help it cook evenly. Trim off any thick fat cap but leave a thin layer for moisture. Pat it dry, rub with mustard, then coat with seasoning.
2. Smoke and Spritz
Smoke at 275°F. Place the pork directly on the grates. Every hour, spritz it with a mix of apple cider and cider vinegar to keep the meat juicy and build flavor layers.
Smoke until the bark forms and the internal temperature reaches 165°F—this usually takes about 5 hours.
3. Wrap and Finish
Transfer the pork to a baking dish or cast iron skillet. Spritz again, cover tightly with foil, and return to the smoker.
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For sliced pork, cook until the meat hits 190°F to 195°F.
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For pulled pork, go longer—200°F to 205°F is your target.
4. Rest and Serve
Let the pork rest, covered, for at least 45 minutes before slicing or shredding. This helps redistribute the juices.
Shred the meat and toss with cooking juices, or slice across the grain for juicy slabs.
Helpful Tips
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Use a meat thermometer – Don’t guess! The internal temperature is the best way to know when it’s ready.
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Let it rest – It’s tempting to dig in right away, but giving the pork time to rest makes it juicier and easier to slice or shred.
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Spritz if needed – If your smoker runs hot or your weather’s dry, give the pork a little extra spritz here and there to keep it from drying out.
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Play with wood flavors – Applewood is a favorite, but hickory, pecan, or cherry can give a totally different vibe.
What to Serve with Smoked Pork Butt
FAQs
Can I use a boneless pork shoulder?
Yes, just monitor the internal temp carefully—it may cook a bit faster.
How long does it take to smoke pork shoulder?
Typically 8 to 10 hours total, depending on weight and smoker consistency.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently with a splash of reserved juices.
Whether you’re feeding a crowd or just want easy leftovers, this smoked pork butt is a recipe you’ll come back to all summer long. What would you make with yours- pulled pork sandwiches, sliders, nachos, or something totally creative? Let me know in the comments or tag me—I can’t wait to see what you come up with!
Smoked Pork Butt
Ingredients
- 1 bone-in pork shoulder roast (8 to 10 pounds)
- Applewood chips or pellets
- 3 tablespoons spicy brown mustard
- 1/4 cup of your favorite spice rub
- 1/3 cup apple cider or juice
- 3 tablespoons cider vinegar
Instructions
- Let roast stand at room temperature for 1 hour. Preheat smoker to 275°. Add wood chips or pellets to smoker according to manufacturer’s directions.
- Trim excess fat from pork, leaving some exterior fat. Pat roast dry; rub with mustard and sprinkle with spice rub. Place pork in smoker. In a spray bottle, combine apple cider and vinegar; lightly spritz pork. Smoke, spritzing pork every hour, until pork reaches 165° and is a dark brown color, about 5 hours.
- Transfer pork to a 13x9-in. baking pan or large cast iron skillet; liberally spritz with cider mixture. Cover tightly with foil and return to smoker. Cook until pork reaches desired degree of doneness.
- For sliced pork, cook until pork reaches 190° to 195°, 2-3 hours longer. For pulled pork, cook until 200° to 205°. Remove and let rest at room temperature, covered, 45-60 minutes before slicing or shredding.
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