Smoked Sangria Pork Butt

Shredded smoked pork on a white plate with buns in the background.
This recipe is provided by Gary's BBQ Supplies

Injected, smoked, and then finished in sangria wine, this smoked sangria pork butt is perfect for sandwiches or eating as-is. The sangria is made with apples, oranges, and red wine. Make sure to set a little aside for sipping as you cook. 

You can either prepare your own favorite barbecue rub and sauce or use store-bought to speed up the process. The sangria, a fruity wine cocktail, can also be homemade or purchased to save time.

After cooking shred the meat and pile it on large rolls and top with your favorite coleslaw recipe. Make sure to serve it alongside some extra napkins!

Swipe to see all photos
A smoked pork butt in a half pan on the grill.
Smoke the pork but until almost cooked through before adding the sangria.
A smoked pork butt in a half pan with chunks of the sangria fruit.
You can leave the sangria chunky or strain it before adding to the smoked pork.
Shredded pull pork in a half pan.
Once the pork is cooked all the way through, shred it, mixing it with the sangria juices.
A smoked pork butt surrounded by the sangria fruit, in a half pan on the grill.
The sangria, with fruit and wine, adds both flavor and moisture to the smoked pork butt.
Shredded smoked pork on a white plate with buns in the background.
You can serve the shredded smoked pork butt on rolls with your favorite barbecue sauce.

Smoked Sangria Pork Butt Recipe

This recipe is provided by Gary’s BBQ Supplies.
Shredded smoked pork on a white plate with buns in the background.
Injected, smoked, and then finished in sangria wine, this Smoked Sangria Pork Butt is perfect for sandwiches or eating as-is.
Preparation 12 hours 30 minutes
Cook 6 hours
Ready in 18 hours 30 minutes
Servings 8 Servings
CourseDinner
DifficultySeasoned
MethodSmoke

Ingredients

  • 5 pound pork shoulder or butt

Injection

  • 3 tablespoons favorite barbecue rub
  • 2 cups apple juice

Sangria

  • 1/2 apple diced
  • 1/2 orange diced
  • 3 tablespoons brown sugar
  • 1/2 cup orange juice
  • 1/4 cup brandy
  • 3 cups red wine

To Serve

  • 2 tablespoons favorite barbecue sauce

Equipment

  • disposable half pan
  • smoker

Directions

  • Trim all visible fat from the outside of the pork.

Injection

  • Mix the rub with the apple juice and bring to a simmer in a small pot. Remove from the heat, cool, and then strain.
  • Inject the juice mixture into the pork, pat dry, and cover with additional rub to coat evenly. Place in a large plastic bag and refrigerate overnight.

Sangria

  • Add the apples, oranges, and brown sugar to a large pitcher then muddle.
  • Add the orange juice and brandy, then muddle again. Finally, add the red wine and stir.

To Cook

  • Prepare a smoker for 250 degrees F (121 degrees C).
  • Lightly rub the pork with your favorite pork rub and place in a half pan to cook with the fat side down.
  • Smoke the pork until it reaches an internal temperature of 165 degrees F (74 degrees C), about 3 hours.
  • Turn the pork over so it is fat side up. Pour the sangria into the half pan until it is about 1 inch (2cm) deep (you may add the chunky fruit or strain it from the sangria). Cover tightly with foil and place back in the smoker. Continue to smoke until the pork is tender, about 2 hours. 
  • Remove from the smoker and let sit for 30 minutes. 
  • Carefully remove the pork from the half pan and pull it apart, discarding any fat. Strain the juices from the half pan then add the juice for moisture in the pulled pork. Serve with your favorite barbecue sauce on the side.

Nutritional Information

Sodium: 186mgCalcium: 102mgVitamin C: 15mgVitamin A: 224IUSugar: 16gFiber: 1gPotassium: 879mgCholesterol: 116mgCalories: 437kcalMonounsaturated Fat: 6gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 13gProtein: 35gCarbohydrates: 23gIron: 5mg

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Gary

About Gary Vander Giessen

Gary learned to cook at a young age. As a child of five years old he was fascinated with all things food: from tortillas to Prime rib.

Learn more about Gary Vander Giessen
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