Smoked Pork Butt

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Serves about 4 1/2 pounds | Prep Time 40 min | Cook Time 6 to 8 hours

Why I Love This Recipe

I've been tinkering with this recipe for awhile,for the rub and sauce i use are the same ones i used for my ribs(big matt's baby backs)so ill just give the marinade and technique here to save some time typing,i use 5 pound butts they are easy to get and never over ten bucks,so if you do more than one try to keep them all the same also need a smoker,meat injector,thermometer and soaked wood chips,also you can use your favorite rub and sauce what ever your favorite is(this is how the bone should look an this meat was pulled by hand please click on the pic)

Ingredients You'll Need

1 5 lb pork butt(some call it shoulder or boston)
2 cups apple cider vinegar
1 can pineapple juice concentrate(frozen section)
1 cup vegetable oil
1 tbls white pepper
1 tbls lemon pepper
2 tbls paprika
2 tbls worcestershire sauce
10 dashes tabasco
wood chips (i use hickory and applewood)soaked at least an hour in water


put all ingredients except oil in a blender or processor,blend and slowly add oil until emulsified,reserve about 3/4 cup marinade for mopping,inject meat all over until meat is plumped up,put meat in bag and marinate overnight,the next day start charcoal,pull meat from marinade and pat dry,coat meat with rub and work it really into meat,when coals are ready add soaked wood chips,let get smoking good,place butt on smoker and expose to heavy smoke for 1 1/2 hours,you can expose it longer but i have ruined it with to much smoke before so just don't over do it,the most crucial point i can make is to keep your temp between 220 and 250 never higher,after about two hours mop meat,wait a couple more and mop again,cook meat until temp is 190 this seems high but it makes it a lot easier to pull from bone,when temp is met pull from grill and rest 20 min,with gloves on pull from bone and shred,put on sandwiches and top with sauce or just by itself,this meat is great anyway

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