This smoked pork butt recipe delivers tender, flavorful, and succulent meat perfect for sandwiches or as a main dish. The process involves a well-seasoned rub, slow smoking, and resting to achieve the best results.
Preparation time
30min
Cooking time
8h
Ingredients
8 Servings
- 1 cup apple cider vinegar
- 2 tbsp black pepper
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 2 tbsp kosher salt
- 1 tbsp onion powder
- 2 tbsp paprika
- 4.5 kg pork butt
- 1 cup water
Directions
Step 1
Preheat your smoker to 107°C (225°F).
Step 2
In a bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar.
Step 3
Rub the spice mixture all over the pork butt, ensuring it is evenly coated.
Step 4
Place the pork butt in the smoker and smoke for approximately 6 hours or until the internal temperature reaches 74°C (165°F).
Step 5
In a spray bottle, combine apple cider vinegar and water. Spray the pork butt every hour to keep it moist.
Step 6
Once the pork butt reaches the desired temperature, wrap it in aluminum foil and continue to smoke until the internal temperature reaches 93°C (200°F).
Step 7
Remove the pork butt from the smoker and let it rest for at least 30 minutes before shredding and serving.