(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
If you're craving a mouthwatering, fall-apart tender pork butt, this smoked pork butt recipe is your ticket to flavor town. With a simple yet robust spice rub and the magic of apple juice spritzing, you'll achieve that perfect smoky crust and juicy interior. Let's get smoking!
Smoked Pork Butt Recipe
Ingredients:
- 5 lb pork butt
- 2 tbsp paprika
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cup apple juice for spritzing
Instructions:
- Preheat your smoker to 225°F (107°C).
- Mix paprika, salt, black pepper, garlic powder, and onion powder in a bowl.
- Rub the spice mixture all over the pork butt.
- Place the pork butt in the smoker.
- Smoke for about 8 hours, spritzing with apple juice every hour after the first 3 hours.
- Remove from smoker when internal temperature reaches 195°F (90°C).
- Let rest for at least 30 minutes before shredding.
What You Will Need
Read more: Slow Smoked Pulled Pork Recipe
What you will need to make smoked pork butt
Paprika: Adds a smoky, sweet flavor and vibrant color to the pork butt, enhancing the overall taste and appearance.
Garlic powder: Provides a deep, savory flavor that complements the pork, making it more aromatic and delicious.
Onion powder: Adds a subtle sweetness and depth of flavor, balancing the savory notes of the garlic powder.
Apple juice: Keeps the pork moist during smoking, adding a hint of sweetness and helping to form a flavorful bark.
Tools and Instruments Required
- Smoker: Essential for imparting that rich, smoky flavor to the pork butt over several hours.
- Meat thermometer: Ensures the pork reaches the perfect internal temperature for tenderness.
- Spray bottle: Used to spritz apple juice, keeping the meat moist during smoking.
- Mixing bowl: Handy for combining the spice rub ingredients evenly.
- Tongs: Necessary for handling the pork butt without piercing it, preserving juices.
Smoked Pork Butt Recipe
Equipment
- Smoker
- Meat Thermometer
Read more: Southern Grilled Barbecued Ribs Recipe
Ingredients:
Main Ingredients
- 5 lb Pork Butt
- 2 tbsp Paprika
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 cup Apple Juice for spritzing
Instructions:
- 1. Preheat your smoker to 225°F (107°C).
- 2. Mix paprika, salt, black pepper, garlic powder, and onion powder in a bowl.
- 3. Rub the spice mixture all over the pork butt.
- 4. Place the pork butt in the smoker.
- 5. Smoke for about 8 hours, spritzing with apple juice every hour after the first 3 hours.
- 6. Remove from smoker when internal temperature reaches 195°F (90°C).
- 7. Let rest for at least 30 minutes before shredding.
Notes:
Nutrition value:
Read more: Caribbean Pork Stew Recipe
Keywords:
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the pork butt with the spice rub the night before.
- Wrap it tightly in plastic wrap.
- Store in the fridge overnight.
- Take it out 30 minutes before smoking to come to room temperature.
Freezing Instructions
- After smoking, let the pork cool completely.
- Shred the pork.
- Portion into freezer-safe bags or containers.
- Label with date and contents.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight.
- Warm in a 300°F oven until heated through.
Using apple juice for spritzing not only keeps the pork butt moist but also adds a subtle sweetness that enhances the smoky flavor.
0 thoughts on “Smoked Pork Butt Recipe”