Smoked Pork Shoulder Butt

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.

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This smoked pork shoulder butt is great when shredded and piled on a hamburger bun.

Generously season the pork butt with the homemade rub and let rest before smoking.

The homemade rub is the key to flavor for this smoked pork shoulder butt.

Season all sides of the pork shoulder butt and let rest before smoking.

Wrap the pork shoulder butt in foil so that it does not dry out at the end of smoking.

Smoked Pork Shoulder Butt Recipe

Moe Cason

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reviews

Pork Shoulder Butt is seasoned with a homemade rub, then smoked for many hours. The resulting meat is flavorful and tender.

PrintReview

Preparation 25 minutes minutes

Cook 9 hours hours

Resting 45 minutes minutes

Ready in 10 hours hours 10 minutes minutes

Servings 20 Servings

CourseDinner

InfluenceNorth American

DifficultyExperienced

MethodSmoke

PrintReview

Ingredients

Rub

• 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

Pork

• 8 pound pork butt

Equipment

• smoker

Directions

Rub

• Combine the brown sugar, salt, paprika, chili powder, black pepper, mustard, cayenne, and celery salt in a bowl.

Pork

• 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.

Nutritional Information

Calories: 323kcalCarbohydrates: 20gProtein: 35gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 109mgSodium: 3117mgPotassium: 748mgFiber: 2gSugar: 16gVitamin A: 1035IUVitamin C: 3mgCalcium: 66mgIron: 3mg

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