Get tender, smoky perfection with our easy Smoked Pork Butt recipe, featuring a flavorful dry rub and homemade BBQ sauce.
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Main Dish
Cuisine: American
Keyword: Smoked Pork Butt
Servings: 10servings
Author: Caytlin McCleery
Ingredients
3 to 5poundsboneless pork butt roast
1/4cupyellow mustard
2tablespoonskosher salt
2tablespoonsgarlic powder
2tablespoonsbrown sugar
1tablespoonblack pepper
Homemade Barbecue Sauce:
1cupketchup
1/4cupbrown sugar
1/4cupWorcestershire sauce
2teaspoonssalt
2teaspoonsblack pepper
2teaspoonsgarlic powder
1/2teaspooncrushed red pepper flakes
1/2teaspoonground mustard
Instructions
Preheat your smoker or pellet grill to 225°F (107°C).
Place your pork butt onto a large cutting board or baking sheet. Coat the pork butt evenly with 1/4 cup yellow mustard. This helps the dry rub adhere better.
In a small bowl, combine the 2 tablespoons kosher salt, 2 tablespoons garlic powder, 2 tablespoons brown sugar, and 1 tablespoon black pepper. Generously sprinkle the dry rub mixture over the entire roast.
Place the pork butt directly on the grill grate. Smoke for approximately 5-6 hours, or until the internal temperature of the pork reaches 165°F (74°C).
Once the pork reaches 165°F (74°C), remove it from the smoker. Wrap the pork tightly in aluminum foil or butcher paper and return it to the smoker.
Continue smoking the pork until the internal temperature reaches 203°F (95°C), or until it is probe tender and easy to shred. This may take an additional 4-6 hours.
Let the pork rest for at least 30 minutes before shredding. Serve as is, or mix with 1 cup of the homemade barbecue sauce.
Barbecue Sauce
While the pork is cooking, prepare the barbecue sauce. In a medium bowl, combine 1 cup ketchup, 1/4 cup brown sugar, 1/4 cup Worcestershire sauce, 2 teaspoons salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon ground mustard. Stir until well combined.