Best 2 Smoked Pulled Pork Butt Recipes
**Smoked Pulled Pork Butt: A Succulent and Savory Barbecue Delight**
Indulge in the smoky, tender, and juicy goodness of smoked pulled pork butt, a barbecue classic that is sure to tantalize your taste buds. This versatile dish can be enjoyed on its own, as a sandwich filling, or as a topping for tacos, nachos, and more. The secrets to a perfect pulled pork butt lie in choosing the right cut of meat, using a flavorful rub, and cooking it low and slow. In this comprehensive guide, we'll walk you through three mouthwatering recipes that will take your smoked pulled pork butt to the next level. From a classic Southern-style pulled pork to a zesty Caribbean-inspired version, these recipes cater to a range of preferences. Get ready to impress your friends and family with this delicious and unforgettable dish.
SLOW-SMOKED PULLED PORK (BOSTON BUTT)
This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!
Provided by webbbilly
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h5m
Yield 6
Number Of Ingredients 16
Steps:
- Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
- Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
- Combine pickle juice and olive oil in a small bowl.
- Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
- Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
- Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
- Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.
Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g
SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
Tips:
- Choose the right pork shoulder: Look for a pork shoulder that is well-marbled and weighs between 7 and 10 pounds.
- Prepare the rub: Combine your favorite spices and seasonings to create a flavorful rub for the pork shoulder. Popular options include paprika, garlic powder, onion powder, cumin, and chili powder.
- Smoke the pork shoulder slowly: Cook the pork shoulder at a low temperature (225-250°F) for several hours, or until it reaches an internal temperature of 200°F.
- Let the pork shoulder rest before shredding: Once the pork shoulder is cooked, let it rest for at least 30 minutes before shredding. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Smoked pulled pork butt is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you're serving it on a bun, in a taco, or on top of a salad, this classic barbecue dish is sure to be a hit. With a little time and effort, you can easily create a mouthwatering smoked pulled pork butt that will impress your family and friends.
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