If you want fall-apart, outrageously flavorful meat that leaves everyone fighting for seconds, I swear my Easy Smoked Pork Shoulder is the only pulled pork I bother making.

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I’m obsessed with Savory Pulled Pork because it hits the slow-smoke spot every time. I love how a bone-in pork butt turns crusty bark into salty, fatty magic and how dark brown sugar sneaks in a caramel note that keeps pulling me back.

Pulled Pork On Pellet Grill? Yes please, that steady smoke makes the meat act right.

I crave the sticky edges, the moist strands, the little black flecks of smoke. But mostly I just want a pile of tender pork I can rip with my hands.

Pure, messy, delicious meat. No fuss.

Just flavor every single time.

Ingredients

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Big, fatty protein that shreds insanely well.
Salt backbone; brings out pork’s true taste.
Coarse pepper gives crunchy, spicy pops.
Plus brown sugar adds caramel sweetness, bark.
Smoked paprika brings a mellow smoky warmth.
Garlic powder gives steady, cozy garlic notes.
Onion powder adds savory depth and roundness.
Chili or cayenne brings warmth or heat.
Basically mustard powder gives tangy punch, balancing.
Yellow mustard helps rub stick, adds tang.
Neutral oil helps rub adhere and brown.
Apple juice keeps meat moist and fruity.
Plus apple cider vinegar adds bright tang.
Wood chips give that campfire smoke aroma.
Barbecue sauce optional for sticky, saucy finishing.

Ingredient Quantities

6 to 8 lb bone in pork butt or Boston butt, about 3 to 4 kg

2 tbsp kosher salt, packed

2 tbsp coarse black pepper, freshly ground if you can

1/4 cup packed dark brown sugar

2 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tsp chili powder or 1/2 tsp cayenne if you like heat

1 tsp mustard powder

2 tbsp yellow mustard for a rub binder, you can skip if you want

1 tbsp neutral oil like canola or vegetable oil

1 cup apple juice for spritzing

1/2 cup apple cider vinegar for mopping or mixing with spritz

2 to 4 wood chunks or handfuls of chips, hickory or apple wood recommended

1 cup your favorite barbecue sauce, optional for serving

How to Make this

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1. Trim any excessively thick fat cap from the 6 to 8 lb bone in pork butt so there is still a thin layer for flavor but not a slab of fat, pat the meat dry with paper towels.

2. Make the rub: mix 2 tbsp kosher salt, 2 tbsp coarse black pepper, 1/4 cup packed dark brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp chili powder (or 1/2 tsp cayenne if you like heat), and 1 tsp mustard powder in a bowl.

3. If using, smear 2 tbsp yellow mustard over the entire roast as a binder, then drizzle 1 tbsp neutral oil and rub so it lightly coats the surface. Sprinkle the dry rub all over the pork and press it in so it adheres. You can let it sit in the fridge for 1 hour up to overnight for better flavor.

4. Preheat your smoker to 225 to 250 F and add 2 to 4 wood chunks or a handful of chips (hickory or apple wood recommended). If using chips, soak them briefly or use a smoker box so they last a bit longer.

5. Place the pork on the smoker fat side up, insert a leave in probe if you have one into the thickest part but not touching bone, close the lid and smoke steady. Keep temps between 225 and 250 F.

6. Make a spritz/mop: combine 1 cup apple juice with 1/2 cup apple cider vinegar. Starting after the first 2 hours, spritz the pork every 45 to 60 minutes to keep the surface moist and encourage bark formation. You can mop with the same mix if you prefer.

7. When the internal temp hits about 160 to 170 F you will likely hit the stall. At this point you can wrap the pork tightly in foil or butcher paper to speed through the stall and retain moisture, then return to the smoker.

8. Continue cooking until the probe slides in like butter and the internal temp is about 195 to 205 F. For a 6 to 8 lb butt expect
1.25 to
1.75 hours per pound total, but probe feel matters more than time.

9. Remove the wrapped pork and rest it for 30 to 60 minutes still wrapped. This helps juices redistribute so the meat stays moist when you pull it.

10. Unwrap, shred the pork with forks or meat claws pulling away from the bone, discard the bone, mix in any reserved juices and add up to 1 cup of your favorite barbecue sauce if you want saucy pulled pork. Taste and adjust with a little extra vinegar or sugar if needed, then serve.

Equipment Needed

1. Smoker or charcoal/propane grill set up for low and slow cooking
2. Instant read probe thermometer plus a leave-in probe if you have one
3. Large rimmed baking sheet or pan for trimming and transporting the roast
4. Mixing bowl and measuring spoons/cups for the rub
5. Paper towels for patting the meat dry
6. Spray bottle or silicone basting brush for the apple juice vinegar spritz/mop
7. Heavy duty aluminum foil or butcher paper for wrapping during the stall
8. Sharp chef’s knife and a sturdy cutting board for trimming and later slicing
9. Two forks or meat claws for shredding the pulled pork
10. Tongs or heatproof gloves for moving the hot roast on and off the smoker

FAQ

Q: How long and at what temp should I smoke a 6 to 8 lb pork butt?

A: Smoke it low and slow at 225 to 250°F. Plan on about 1.25 to 1.5 hours per pound, so roughly 8 to 12 hours for a 6 to 8 lb butt. Temps vary by meat and smoker, so use time as a guideline, not a rule.

Q: How do I know when the pork is done and ready to pull?

A: Internal temp is only part of it. Target 195 to 205°F in the thickest part, then check tenderness with a probe or fork. It should slide in like warm butter and the meat should pull apart easily. If it still feels tight, give it more time even if temp is high.

Q: Do I really need to spritz or mop the pork while smoking?

A: Spritzing with apple juice keeps the surface moist and helps sugar in the rub caramelize, but don’t overdo it. Light spritz every 45 to 60 minutes after the bark forms is enough. You can add a little apple cider vinegar for tang if you like. It’s optional but helpful.

Q: Should I remove the bone before pulling the meat?

A: Let it rest first. After resting, the bone usually slips out cleanly. If it’s stubborn, pull the main chunks away and then lift the bone out. You can pull meat with or without the bone in place, whichever is easier for you.

Q: How long should I rest the pork and why?

A: Rest at least 30 to 60 minutes wrapped in foil and a towel. Resting lets juices redistribute so the meat stays moist when you pull it. If you need to hold it longer, keep it in a warm cooler wrapped up for a few hours.

Q: How do I store and reheat leftovers so they stay juicy?

A: Cool quickly and store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently in a covered pan with a splash of apple juice or broth over low heat, or warm in the oven at 275°F wrapped in foil. Microwaving works for small portions but can dry it out fast, so add moisture.

Savory Smoked Pulled Pork Butt Recipe Substitutions and Variations

Kosher salt
- Table salt, use about 3/4 the amount since it’s finer (so 1.5 tbsp instead of 2)
- Sea salt, flaky or coarse, 1:1 swap for flavor but maybe a touch pricier
- Diamond Crystal or other coarse grilling salt, same volume as kosher works fine
Dark brown sugar
- Light brown sugar plus 1 tsp molasses to mimic the deeper taste
- White granulated sugar with 1 tbsp molasses if you only got white sugar
- Maple syrup or honey, use less and dry the rub a little first so it sticks (start with 2 tbsp)
Smoked paprika
- Regular sweet paprika plus a few drops liquid smoke if you want that smoke note
- Ancho or chipotle powder for more chili flavor, reduce amount if chipotle it’s stronger
- Paprika blended with a tiny pinch of cumin for extra depth
Wood chunks or chips (hickory / apple)
- Pecan or cherry wood for a milder, slightly sweet smoke
- Mesa or oak as a more neutral, longer burning option for big butts
- Applewood chips soaked 30 min if you only have chips and want slower smoke

Pro Tips

– Let the rub sit on the pork overnight if you can. It really soaks in and gives deeper flavor, plus the salt helps break down some proteins so the meat gets more tender. If youre short on time, even an hour is better than nothing.

– Don’t panic at the stall. Wrap in foil or butcher paper when it hits about 160 to 170 F to speed things up, but use butcher paper if you want a nicer bark and foil if you want max moisture. You can also add a small pad of butter or a splash of the spritz inside the wrap for extra juiciness.

– Keep a dry piece of wood or a soaked chunk nearby to add when smoke fades. Chips burn fast; chunks last longer and give steadier smoke. Apple or hickory are great but mix a little of both if you want complexity. Avoid heavy, acrid smoke by keeping your fire thin and steady.

– Rest fully and shred with confidence. Let the pulled pork rest wrapped for 30 to 60 minutes, then use two forks or meat claws and pull gently away from the bone. Save the juices from the resting pouch and fold them back into the meat before saucing. If it seems a touch dry, add a splash of the apple cider vinegar for brightness.

Savory Smoked Pulled Pork Butt Recipe

Recipe by Dan Coroni

0.0 from 0 votes

If you want fall-apart, outrageously flavorful meat that leaves everyone fighting for seconds, I swear my Easy Smoked Pork Shoulder is the only pulled pork I bother making.

Servings

servings

Calories

300

kcal

Equipment: 1. Smoker or charcoal/propane grill set up for low and slow cooking
2. Instant read probe thermometer plus a leave-in probe if you have one
3. Large rimmed baking sheet or pan for trimming and transporting the roast
4. Mixing bowl and measuring spoons/cups for the rub
5. Paper towels for patting the meat dry
6. Spray bottle or silicone basting brush for the apple juice vinegar spritz/mop
7. Heavy duty aluminum foil or butcher paper for wrapping during the stall
8. Sharp chef’s knife and a sturdy cutting board for trimming and later slicing
9. Two forks or meat claws for shredding the pulled pork
10. Tongs or heatproof gloves for moving the hot roast on and off the smoker

Ingredients

6 to 8 lb bone in pork butt or Boston butt, about 3 to 4 kg
2 tbsp kosher salt, packed
2 tbsp coarse black pepper, freshly ground if you can
1/4 cup packed dark brown sugar
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp chili powder or 1/2 tsp cayenne if you like heat
1 tsp mustard powder
2 tbsp yellow mustard for a rub binder, you can skip if you want
1 tbsp neutral oil like canola or vegetable oil
1 cup apple juice for spritzing
1/2 cup apple cider vinegar for mopping or mixing with spritz
2 to 4 wood chunks or handfuls of chips, hickory or apple wood recommended
1 cup your favorite barbecue sauce, optional for serving

Directions

Trim any excessively thick fat cap from the 6 to 8 lb bone in pork butt so there is still a thin layer for flavor but not a slab of fat, pat the meat dry with paper towels.
Make the rub: mix 2 tbsp kosher salt, 2 tbsp coarse black pepper, 1/4 cup packed dark brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp chili powder (or 1/2 tsp cayenne if you like heat), and 1 tsp mustard powder in a bowl.
If using, smear 2 tbsp yellow mustard over the entire roast as a binder, then drizzle 1 tbsp neutral oil and rub so it lightly coats the surface. Sprinkle the dry rub all over the pork and press it in so it adheres. You can let it sit in the fridge for 1 hour up to overnight for better flavor.
Preheat your smoker to 225 to 250 F and add 2 to 4 wood chunks or a handful of chips (hickory or apple wood recommended). If using chips, soak them briefly or use a smoker box so they last a bit longer.
Place the pork on the smoker fat side up, insert a leave in probe if you have one into the thickest part but not touching bone, close the lid and smoke steady. Keep temps between 225 and 250 F.
Make a spritz/mop: combine 1 cup apple juice with 1/2 cup apple cider vinegar. Starting after the first 2 hours, spritz the pork every 45 to 60 minutes to keep the surface moist and encourage bark formation. You can mop with the same mix if you prefer.
When the internal temp hits about 160 to 170 F you will likely hit the stall. At this point you can wrap the pork tightly in foil or butcher paper to speed through the stall and retain moisture, then return to the smoker.
Continue cooking until the probe slides in like butter and the internal temp is about 195 to 205 F. For a 6 to 8 lb butt expect
25 to
75 hours per pound total, but probe feel matters more than time.
Remove the wrapped pork and rest it for 30 to 60 minutes still wrapped. This helps juices redistribute so the meat stays moist when you pull it.
Unwrap, shred the pork with forks or meat claws pulling away from the bone, discard the bone, mix in any reserved juices and add up to 1 cup of your favorite barbecue sauce if you want saucy pulled pork. Taste and adjust with a little extra vinegar or sugar if needed, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.