Smoked Pulled Pork Butt (Smoked Pork Shoulder)

Save hours of time in the kitchen with this smoked pulled pork butt recipe from the champion pitmaster at Girls Can Grill.

What makes this pulled pork recipe different

Pork butt is such a forgiving piece of meat that I like to smoke it at 275F degrees. This greatly reduces cooking time and still results in a great smoked flavor.

I also use Texas Crutch, which not only speeds up cooking times, but also helps infuse even more sweetness into the pulled pork.

This method will cook in about 6-7 hours compared to cooking at lower temperatures like 225F.

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Which cut of pork to use

The best meat for pulled pork is pork butt, which may also be called Boston butt or bone-in pork shoulder. It sounds confusing, but pork butt doesn’t actually come from the rear end of the pig. It comes from the upper shoulder.

You can find it with or without bone. For this recipe, it doesn’t matter which one you choose. Bone-in butt will improve flavor, but will take longer to cook than boneless butt.

When harvesting meat, read the label carefully. Pork butt is often stuffed alongside picnic pork roast, which may also be called picnic shoulder. It is cut from the bottom of the pork shoulder, closest to the leg. You can also cook a picnic low and slow, but it won’t turn out exactly like the pulled pork you’re used to.

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Ingredients

• Pork shoulder: This can also be labeled as pig butt. You can purchase boneless or bone-in pork shoulder.
• Pork rub: I recommend using my award-winning Pork Rub with this recipe. Includes kosher salt, black pepper, sugars and five types of chili powder.
• Barbecue sauce: Choose your favorite sweet barbecue sauce. I’m a fan of Jessie Rae’s God BBQ Sauce. They are based in Las Vegas.
• Brown sugar: I prefer dark brown sugar because it has a richer flavor.
• Butter: I usually use salted butter. You will need a stick, cut into four vertical pieces.
• Honey: If you like heat, try using hot honey.
• Spritz: I add apple cider vinegar or apple juice to a spray bottle. You can also use water, soda or even beer.

See the full recipe card below for serving sizes and full ingredient list.

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Set up your grill with indirect heat

You can cook this recipe on a gas grill, charcoal grill, or pellet grill. The key is to cook it over indirect heat. Set the grill to a temperature of 275F degrees with an indirect heat zone.

Gas grill: If you use a gas barbecue, leave one burner off and turn on at least one burner. Adjust burner temperature until grill temperature gauge registers between 275F degrees. You will cook the pork on the grill with the heat off.

If you want to add smoke flavor, fill a smoker box or foil bag with wood chips and add it to the hottest side of the grill.

Charcoal grill: If using a kettle-style charcoal grill, move the hot coals to one side. Place the grill over the coals and cook the pork on the side where there are no coals. If you use a drum smoker or ceramic stove, use the diffuser to block direct heat.

Pellet grill: Pellet grills are automatically set up with an indirect heat zone because they have a metal diffusing plate that rests above the brazier. Simply turn the grill to 275 degrees F and let it heat up. Then you can place the pork anywhere on the grill.

Wood aromas: When smoking pork, I prefer to use hickory, pecan or applewood chunks, chips or pellets. Occasionally I add a piece of cherry wood for sweetness and color.

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How to smoke pork shoulder

1. STEP ONE: Remove the pork shoulder from the packaging and dry it with absorbent paper. It is not necessary to cut it. Cover it generously with the pork rub.

PRO TIP: You are welcome to slather the pork shoulder with mustard first to create a binder, but I find the rub sticks just fine without it. 

2. STEP TWO: Place the pork butt on the smoker over indirect heat with the fat cap facing down. Smoke it until the internal temperature reaches about 150°F. While it smokes, spray it every 30 minutes or so with apple cider vinegar or apple juice.

PRO TIP: You can also cook it fat side up, but I like cooking it with the fat down so the fat layer protects the meat from charring. 

3. STEP THREE: Place two large sheets of aluminum foil on the counter in a plus shape. Add half a stick of butter, 1/4 cup brown sugar and a large drizzle of honey.

PRO TIP: I don't recommend using butcher paper with this recipe because the sugar and butter create a lot of liquid, which may leak out of the paper. If you do want to use paper, place the wrapped pork in an aluminum pan. 

4. STEP FOUR: Arrange the partially smoked pork butt on top of the honey. Sprinkle the top with more honey. Sprinkle with a little more spice rub. Add another 1/4 cup sugar and the remaining half stick of butter. Wrap it tightly in cling film.

5. STEP FIVE: Place it back on the smoker and continue cooking until the internal temperature reaches 350-450°F, depending on how tender you like it.

PRO TIP: I use a Thermoworks Smoke or RFX meat thermometer to monitor the meat temperature. I set the alarm for 195F degrees. Then, I double check the temperature with my Thermapen ONE and cook it to 200F. 

6. STEP SIX: Remove the meat from the smoker and let it rest for at least 30 minutes. If you need to let it sit longer, wrap it in a towel and let it sit in an ice-free refrigerator for up to 4 hours.

7. STEP SEVEN: Unwrap pork from foil. Place it in a large pot or pan. Remove the bone and then mince the meat, removing any obvious fatty parts.

PRO TIP: When pulling pork, I wear cotton glove liners underneath nitrile gloves. This allows me to feel around the pork to pick out the fat. The liners will protect your hands from the heat. You can also use two large forks. 

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How to serve smoked pulled pork

Season the shredded pork with more Pork Rub and drizzle with your favorite barbecue sauce. Toss with your hands to coat.

You can serve this smoked pulled pork recipe piled high on a plate or as a pork sandwich on a bun.

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Warehousing

Store leftover smoked pulled pork in an airtight container in the refrigerator for up to a week. You can also freeze it for up to six months.

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