Smoked Pork Butt
This Smoked Pork Butt shreds like a dream into the most flavorful and juicy pulled pork. It incorporates methods from legendary BBQ master Aaron Franklin, and is truly delicious enough to eat on its own, or in sandwiches.
This is a recipe that I’ve wanted to share with you for ages, and one that I started working on after watching Aaron Franklin’s Masterclass last summer. Yes, I’m talking Aaron Franklin of the legendary Franklin BBQ restaurant in Austin, Texas. I’ve tasted the greatness of his BBQ and I’m grateful to him for sharing all his secrets.
Why This Recipe Is So Great
The meat is the star – While I can appreciate that there’s a time and place for fancy meat rubs and BBQ sauce, a lot of times people use those to cover up an inferior smoked meat. This recipe is all about a dang good piece of pork that is smoked perfectly. No sauce is used (though you can add it at the table, if you like), and the seasoning is simply salt, pepper, and paprika.
Great smoke flavor – The pork butt spends hours in the smoker unwrapped to get a hearty dose of smoke penetrating the outside.
Juicy, tender meat – There are several tricks here that will ensure you don’t end up with dry pork. The meat is so juicy and shreds beautifully.
Minimal fuss – I smoke various cuts of meat all the time, like ribs and brisket, and this is arguably the easiest cut to make. It’s great for beginners!
So while smoking is always a low and slow cooking endeavor, the reward today for you is the most incredible shreddable and juicy meat with a hint of smokiness.
How to Make It Step by Step:
This is a simple, sauceless preparation of pork, though you could certainly serve it with some BBQ Sauce if you prefer. The pork is rubbed with mustard, covered with a salt, pepper, and paprika mix, then cooked low and slow for hours until tender.
While Aaron uses a different kind of smoker than I do, I was able to adapt most of the principles and cook this in my Traeger. So long as you follow the temperatures given, I’m sure you could make this in any smoker setup that you have.
Coat the Pork
To get started, rub yellow mustard all over an 8lb bone-in pork shoulder butt roast:
The mustard probably sounds weird, but this is one of the fantastic tips Aaron gives in his class. You don’t really taste it at the end, and it helps the seasoning stick to the meat.
Sprinkle On the Seasoning
Next, mix together salt, pepper, and paprika in a shaker and shake it all over the pork:
Aaron emphasizes that you really want to coat it generously, because the meat in the center isn’t going to have any seasoning.
So you almost have to overseason the outside.
Get the Pork On The Smoker
Place the pork butt on the smoker, and make sure to add a pan full of water to the grate.
This was one of Aaron’s tips from the class and WOW does it make a difference.
I’ve smoked a lot of meats now, and there was one time when I forgot to put the water in and the meat was a lot drier.
Smoke the pork for 3 hours, undisturbed, at which point it should look like this:
Spritz the Meat
Spritz the meat with water or apple cider vinegar, and keep cooking for 3 more hours, spritzing the pork at every 1 hour interval:
Why Do You Spritz The Meat?
Before I started smoking meats regularly, I had heard the idea of spritzing meat with water, but didn’t understand what it was for. Spritzing cools the outside of the meat down so that it doesn’t overcook and dry out.
It’s another technique that makes a huge difference in the end.
After the second three hour period, check the temperature of the pork using a thermometer (affiliate). It should ideally be around 165 and you may notice the fat cap on top has split.
Time to Wrap
Now it’s time to pull the pork off and wrap it in foil.
Aaron recommends spritzing the foil thoroughly and spritzing the pork before wrapping it up. Make sure to use a generous amount of foil and really wrap it tightly:
Cook Even More
Keep cooking the pork for another hour, increasing the temperature slightly, at which point it should get to the final target temperature of above 200F. If you pick it up with mitts, the pork should feel like it’s tender, but I like to check with a thermometer too. I usually prefer to take it closer to 204F.
Let the Pork Rest
Unfortunately, it’s not time to eat yet.
It’s important to let the pork rest, for about one hour, in the foil.
Once the pork has rested, shred it up with a fork, and it is ready to eat!
Slow Cooker Pulled Pork is another great recipe if it’s too cold to get the smoker out.
These names are used somewhat interchangeably, probably because they both come from the shoulder. However, pork butt is cut from higher up. The Smoked Pork Butt is not actually the rear of the pig.
This is at its absolute peak when eaten fresh, but I almost always have leftovers because it’s a big piece of meat. I recommend shredding the meat while it’s warm because it’s much easier than trying to shred cold meat later. Store in an airtight container for up to 5 days.
The pork will freeze beautifully in an airtight container for up to 2 months. Before reheating, thaw by moving it to the refrigerator the night before.
Aaron recommends bone-in and I agree. I tend to almost always prefer bone-in meat, and boneless pork butt can have an uneven shape that will affect cooking.
Spritzing cools the outside of the meat down so that it doesn’t overcook and dry out.
Smoked Pork Butt
- 8 lb bone-in pork shoulder butt roast
- 2 tbsp yellow mustard (approximately)
- 1/3 cup salt, pepper, paprika mix*
- water or apple cider vinegar** in a spray bottle
- Rub the pork all over with the mustard, spreading it as evenly as you can. The amount doesn't matter so much as making sure that the entire outside is coated in a thin layer.
- Season the pork all over with the salt, pepper, and paprika mix. Try to use an even back and forth motion to make the coating as even as possible. Now let the pork sit at room temperature for 30 minutes while you heat up the smoker.
- Prepare the smoker and preheat to 275F. Place a container full of water in the smoker, then add the pork butt so that the fat cap is facing up. Cook for 3 hours, undisturbed.
- Spritz the pork all over, then continue cooking for 3 more hours, spritzing at one hour intervals. As you spritz, try to sweep across using your wrist to disperse the spray, instead of hitting any one spot too hard.
- Check the pork with a thermometer, and ideally it should be around 165F. If it's not at least 160F, check to see if the fat cap on top is split. If it is, proceed to the wrap. If it's not, keep cooking in 15 minute intervals, until the temperature reaches 160F.
- Get a really large piece of aluminum foil that's four times as long as the pork, spritz the inside, then place the pork on the spritzed area, and spritz the pork as well. Wrap the pork up tightly with the foil. There should be a generous amount of foil encasing it, so the juices don't spill out.
- Put the pork back on the smoker, and increase the temperature to 300F. Cook for one final hour.
- Using oven mitts, pick up the pork and check for tenderness by shifting it around in your hands. If it feels tender, insert a thermometer through the foil and check that it's over 200F.
- Let the pork rest in the foil wrap for one hour.
- Carefully unwrap the pork over some sort of surface that can catch the juices, then shred the pork with a couple forks, making sure to toss it in any juices from the foil. Serve immediately and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.