Smoked Pork Butt
Tender, smoky pulled pork with a deep bark and juicy finish. This smoked pork butt uses a two-stage temperature method and a cast iron skillet to capture every drop of flavor. Low effort, feeds a crowd, and the leftovers are just as good.
Servings: 12 servings
Calories: 328kcal
Equipment
- 12" Cast Iron Skillet
- Smoker
Ingredients
- 8-10 lb bone-in pork butt also labeled pork shoulder, Boston butt, or blade roast
- 4 tablespoon olive oil or yellow mustard as a binder
- ½ cup BBQ dry rub store-bought or homemade with paprika, brown sugar, garlic powder, onion powder, black pepper, cayenne
- BBQ sauce for serving, optional
- wood pellets or chips hickory, apple, cherry, or a blend
Instructions
- Coat the pork butt in olive oil (or yellow mustard) on all sides and ends.
- Apply the dry rub generously, pressing it into the meat. The bark should look thick and opaque on all surfaces.
- Preheat the smoker to 225°F using your choice of wood (hickory, apple, cherry, or a blend).
- Place the pork butt on the smoker grates fat side up. Insert a meat thermometer probe into the thickest part of the meat. Smoke at 225°F until the internal temperature reaches 160°F, approximately 6-7 hours.
- Transfer the pork butt to a cast iron skillet and cover tightly with aluminum foil. Return to the smoker and increase the temperature to 300°F.
- Continue cooking until the internal temperature reaches 200-210°F and a probe slides into the meat with almost no resistance. This typically takes 1-2 additional hours.
- Remove the skillet from the smoker and place it (still covered) in a cold oven. Rest for at least 45 minutes, up to 2 hours. Do not remove the foil during this time.
- Uncover and use two forks to shred the meat right in the cast iron skillet, letting it soak up all the collected juices.
- Toss with your favorite BBQ sauce if desired and serve on toasted buns, on a plate with sides, or however you like.
Notes
- Do not skip the rest. A 45-minute minimum lets collagen continue breaking down and juices redistribute. Longer is better, up to 2 hours.
- Use a meat thermometer, not a timer. The pork is done when it hits 200-210°F AND the probe slides in with almost no resistance.
- The stall is normal. Around 150-170°F the internal temp will plateau. The foil wrap solves it.
- Shred in the skillet. All those juices in the cast iron are concentrated flavor. Shredding in the pan means the meat reabsorbs them.
- Season heavier than you think. Underseasoning is the most common beginner mistake with pork butt.
- Plan for 1.5 hours per pound, plus rest. Start early. Pulled pork holds well in a cooler wrapped in towels for up to 4 hours.
Nutrition
Calories: 328kcal | Carbohydrates: 25g | Protein: 26g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 77mg | Sodium: 98mg | Potassium: 652mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1002IU | Vitamin C: 5mg | Calcium: 393mg | Iron: 15mg
