Pork shoulder butt is seasoned with a homemade rub, then smoked for many hours. The resulting meat is flavorful and tender.
This cut of pork comes from the upper part of the shoulder of the front leg. It may or may not contain the blade bone, depending on your butcher. However it is purchased the cooking method is the same, some times and temperatures may change slightly.
Try shredding/pulling the meat and tossing it with your favorite barbecue sauce. Pile it high on dinner rolls and serve it with coleslaw. Serve with your favorite BBQ sides to make a complete meal.
Smoked Pork Shoulder Butt Recipe
- 1 1/2 cups brown sugar
- 1/2 cup coarse sea salt
- 1/4 cup paprika
- 1/4 cup chili powder
- 1/4 cup black pepper
- 2 tablespoons ground mustard
- 2 teaspoons cayenne powder
- 1 teaspoon celery salt
- 8 pound pork butt
- Combine the brown sugar, salt, paprika, chili powder, black pepper, mustard, cayenne, and celery salt in a bowl.
- Season the pork with the rub for 45 minutes before placing it on the smoker.
- Prepare a smoker to 250 degrees F (121 degrees C).
- Place the shoulder on the pit and smoke to an internal temperature of 170 degrees F (77 degrees C),. This takes about 4 hours.
- Remove the shoulder and dust with rub once more. Wrap tightly in foil and put back on the pit. Cook until an internal temperature of 200 degrees F (94 degrees C). This takes about 5 hours.
- Let rest in a preheated dry cooler for a couple of hours before serving.
BBQ Grilled Meat