Juicy, smoky, and fall-apart tender, this smoked pork butt recipe turns a humble cut of meat into an unforgettable main dish that’s perfect for BBQs, gatherings, or meal prep. With a simple dry rub and plenty of patience, this pork practically shreds itself.

Why You’ll Love This Smoked Pork Butt

Beginner-friendly. No fancy injections, no overnight brining. Just rub, smoke, and let time do the work.

Perfect for a crowd. One pork butt feeds 12–16 people and makes incredible leftovers.

Bold, smoky flavor. The dry rub caramelizes into a crispy bark, and the low heat melts every shred of meat.

Versatile. Use it for pulled pork sandwiches, tacos, pizza, or eat it straight with your favorite BBQ sauce.

Almost hands-off. This is a true “set it and forget it” meal that makes you look like a BBQ pro.

Tools You’ll Need

Here’s what I use (and recommend) to make smoked pork shoulder effortless:

• 🔥 Pellet Smoker (like this one) - for consistent low & slow heat.
• 🌡️ Digital Meat Thermometer
• 📜 Butcher Paper or Heavy-Duty Foil - for wrapping during the stall
• 🧤 Heatproof Gloves or Shredder Claws - makes pulling pork safer + easier
• 🥄 Dry Rub Spice Kit - if you want to skip DIY
• 🍯 Yellow Mustard - the perfect binder

What is Pork Butt?

Despite the name, pork butt (or Boston butt) comes from the upper shoulder of the pig, not the rear. It's a marbled, well-worked cut packed with flavor and connective tissue — ideal for low and slow smoking.

Bone-in pork butt is best for smoked pulled pork. You can use boneless, but you’ll sacrifice a little moisture and richness.

What is Pulled Pork?

Pulled pork is pork shoulder (often pork butt) smoked low and slow until tender enough to shred with a fork. It’s typically served with barbecue sauce and used in everything from sandwiches and sliders to tacos, nachos, and loaded baked potatoes.

Smoked Pork Butt Ingredients

• Bone-in pork butt (6–9 lbs)
• Yellow mustard - helps the rub stick and build bark
• Dry rub - brown sugar, salt, white pepper, paprika, garlic powder, onion powder (see recipe card below for full measurements)

How to Smoke a Pork Butt (Step-by-Step)

1. Prep the Meat

Remove pork from the fridge and trim the fat cap to about ¼" thickness. Rub a thin layer of mustard all over the surface.

2. Apply the Dry Rub

Combine the rub ingredients in a bowl and coat the pork on all sides. Let it sit for 30–60 minutes at room temperature while your smoker preheats.

3. Preheat Smoker

Set your smoker to 225°F. You can go up to 250°F for a slightly faster cook, but don’t go higher.

4. Smoke Low + Slow

Place the pork butt directly on the grates. Insert a probe thermometer into the thickest part. Close the lid and let the smoker work its magic. Be prepared: it will take 8–16 hours depending on size.

5. The Stall

At around 150–165°F, the meat may stall or sit at one temp for hours. This is normal. Be patient. When it hits 160°F, wrap the pork in butcher paper or foil to push through the stall and protect the bark.

6. Finish the Cook

Continue smoking until the pork reaches 195°F to 205°F internal temp.

7. Rest the Meat

Wrap the pork in towels and place in a cooler or warm oven for 30–60 minutes. This redistributes moisture and makes it easier to shred.

8. Shred + Serve

Shred with forks or heat-proof gloves. Don’t sauce it yet. Let guests add their own. Leftovers stay versatile for tacos, pizza, carnitas, etc.

Pro Tips for the Best Pulled Pork

Use fresh meat. Avoid previously frozen for best texture.

Trim but don’t over-trim. Leave some fat for flavor

Don’t rush the cook. Low and slow wins every time

Resting is non-negotiable. At least 30 minutes before shredding.

Don’t drown it in sauce. Serve dry with sauce on the side.

Best Wood for Smoking Pork Shoulder

Stick with milder woods that complement pork:

Apple or cherry are sweet and balanced.

Pecan is nutty and subtle.

Oak is a stronger, but still smooth option.

Avoid mesquite or hickory unless you love bold.

How to Store & Reheat

Fridge: Store in airtight container up to 4 days.
Freezer: Freeze portions up to 6 months.
Reheat in:

• Oven or smoker with broth and foil cover.
• Slow cooker on low.
• Microwave (last resort, but works with moisture added).

How to Use Leftover Pulled Pork

• Sliders or sandwiches
• BBQ pizza
• Tacos or carnitas
• Loaded fries or baked potatoes
• Breakfast hash
• Stir into chili or soup

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