SMOKED PORK BUTT
We love pulled BBQ pork sandwiches at our house, so we make this every few weeks. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. There's a basic brine recipe on this site titled 'Basic Brine for Smoking' if you want to brine the pork. I like to rub the pork before I smoke it with a very spicy dry rub that I usually make up each time, so that it's always different. Also, I use apple wood chips because we like the sweet, fruity flavor they yield. When it's done, shred it apart, heat up your favorite sauce, and slather some on a bun. Authentic pit barbecue right in your own house!
Provided by Smokin' Ron
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time P1DT12h20m
Yield 16
Number Of Ingredients 3
Steps:
- If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- In a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste. Apply this liberally to the meat and rub it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 6 to 18 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 321.2 calories, Carbohydrate 3.3 g, Cholesterol 98.6 mg, Fat 21.6 g, Protein 26.5 g, SaturatedFat 8 g, Sodium 77.7 mg, Sugar 3.3 g
SLOW-SMOKED PULLED PORK (BOSTON BUTT)
This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!
Provided by webbbilly
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h5m
Yield 6
Number Of Ingredients 16
Steps:
- Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
- Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
- Combine pickle juice and olive oil in a small bowl.
- Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
- Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
- Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
- Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.
Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g
SMOKED APPLE PORK BUTT
Family favorite. Leftovers can be used for sandwiches as-is or in BBQ. Excellent hot or cold.
Provided by CarolynUp
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 13h10m
Yield 14
Number Of Ingredients 23
Steps:
- Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.
- Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.
- Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.
- Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.
- Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
- Remove pork from marinade; rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack.
- Place the rack in the smoker; cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
- Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 42.5 g, Cholesterol 82.3 mg, Fat 15.1 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 4.9 g, Sodium 3460.2 mg, Sugar 35.2 g
SIMPLE SMOKED PORK BUTT
I have been using this method for years and always have perfect results for making pulled pork. This will give you tender, juicy, fall-apart meat. This method works equally as well on smaller or bigger pork butts. The final internal temperature of the meat is what's important. Smoking meat is an all-day affair, but well worth the time investment! I like to use a variety of wood chips, including maple, apple and bourbon barrel. Serve with your favorite sauce.
Provided by France C
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 19h10m
Yield 20
Number Of Ingredients 4
Steps:
- Cut a few slashes in a crosshatch pattern across the fat cap of the pork butt. Rub mustard on top. Massage BBQ rub into the meat, getting it into the cuts. Wrap with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
- Place pork butt on rack, with a drip pan underneath to minimize the mess. Smoke until internal temperature of meat reaches 200 to 203 degrees F (93 to 95 degrees C), 10 to 16 hours, depending on size of pork butt and outside temperature.
- Remove pork butt from smoker, wrap in foil, and let rest for 1 hour. Remove bone and shred pork.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 0.9 g, Cholesterol 71.5 mg, Fat 17.1 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 805.6 mg
SMOKED PORK BUTT ON THE GRILL
Steps:
- For the rub: In a small bowl, stir together the brown sugar, paprika, salt, garlic powder, cumin, oregano and black pepper. Rub into the pork butt and allow to sit at room temperature, 1 to 2 hours.
- For the wet mop: Meanwhile, in a medium bowl, whisk the apple juice, vinegar, mustard and pepper flakes together with 1 cup water. Cover and store in the refrigerator until ready to use.
- Prepare a grill for indirect low heat (if desired, add wood chips to the burner element on the direct side): For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly oil the grill grates. Cook the pork butt over indirect heat, keeping the temperature consistently at about 225 degrees F, 5 hours and 30 minutes. Continue to cook, basting the pork butt with the wet mop sauce every 20 minutes, until the meat reaches an internal temperature of 195 degrees F, 2 hours and 30 minutes to 4 hours and 30 minutes more. Transfer the pork butt to an aluminum pan, tent loosely with foil and allow the meat to rest 20 minutes. Use 2 forks to shred the meat and transfer to a bowl. Add drippings and any leftover mop sauce to the pulled meat to moisten further.
- Serve the pulled meat on the buns.
MOM'S NEW ENGLAND BOILED SMOKED PORK BUTT DINNER
My Mom use to make this wonderful dish. It was my favorite next to Crepes, Pork Ribs, and Lamb Riblet Stew, Pan Fried Steak, soups and her wonderful yellow cake with the dark chocolate frosting. I haven't been able to buy Rolled Smoke Butt in years here in California. I know that cultures change in areas or over decades. But,...
Provided by Bonnie Beck
Categories Pork
Time 2h20m
Number Of Ingredients 7
Steps:
- 1. Have a large soup pan of boiling water.
- 2. Take the pork butt out of the plastic wrap and carefully remove the paper casing. Carefully place the pork butt in the boiling water and boil on low heat for about an hour.
- 3. Place the potatoes, turnips (or Rutabaga) and carrots in. When they are almost done cooking, place cabbage in. When the potatoes, turnips or rutabaga, carrots and cabbage are finished cooking take them all out of the pan. Take the pork butt out and slice it in not too thick slices. But about 1/3". Place on serving plater, place the vegetables around the pork and pour a little melted butter and chopped parsely or chopped dill on top of the vegetables. Serve hot!
- 4. Save the water to make a bean soup or chowder with.
- 5. Rose Packing Co. in Illinios sells both kinds of Smoked Pork Butt, rolled or square. I call them and spoke to Rick who is here in California. It is the exact recipe they used for making the Dainty brand my Grandmother, Mom and I used. They can have a case of it sent to their supplier here and I will pick it up next Friday. I am one happy camper!
MAPLE-BRINED AND APPLE-SMOKED PORK BUTT
This is a great and delicious recipe for the family. Yum!
Provided by BBQmaster
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 14h55m
Yield 12
Number Of Ingredients 7
Steps:
- Combine water, 2 cups maple syrup, and salt in a large pot; stir until brine is evenly combined, about 2 minutes. Add pork butt to brine; refrigerate for 2 hours 45 minutes.
- Soak wood chips in a bowl of warm water while pork is brining.
- Drain wood chips and place in the smoker. Place grill rack on top. Remove pork from brine and place on grill rack in smoker, discarding brine.
- Turn smoker temperature to 280 degrees F (138 degrees C). Combine apple cider vinegar and 1/4 cup maple syrup in a clean spray bottle.
- Cook pork in the smoker, spraying every 45 minutes with vinegar spray, until internal temperature of pork reaches 195 degrees F (90 degrees C) to 200 degrees F (93 degrees C), about 12 hours. Transfer pork to a cutting board and slice or shred.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 39.8 g, Cholesterol 34.3 mg, Fat 5.8 g, Protein 10.8 g, SaturatedFat 2 g, Sodium 7629.1 mg, Sugar 35.2 g
SMOKED PORK BUTT DINNER WITH VEGGIES
This is a family favorite meal that my mother in Law use to make all the time. Today I made it for my husband & I with vivid thoughts of her, and a reminder of what a great cook she was. This is one of those comforting meals, and since it wasn't too hot outside, it was a perfect day to make this one dish wonder. Both my husband...
Provided by Rose Mary Mogan
Categories Other Main Dishes
Time 3h5m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 325 degrees F. Then stud ham with whole clove studs(optional) I like it for the flavor it gives to the smoked butt. Place in a shallow pan, add about 2 inches of water to pan, and put in oven. Cook for 40 minutes per pound, about 2 hours. I made 2 but it still bakes in the same amount of time.
- 2. In the mean time wash & prep the remaining vegetables. To a large pot add potatoes & carrots, and enough water to cover them. Bring to a boil, and cook about 10 minutes, Then add butter, the cabbage, peppers, onions, & garlic and continue to cook about 20 minutes until all of the veggies are tender. Season with steak seasoning and stir to mix.
- 3. When Smoked butt is fully cooked, remove from oven, let rest at least 10 minutes, then slice with a sharp knife, I like to use an electric knife, then place meat on top of veggies, cover with lid to keep warm. Serve while still hot.
- 4. NOTE: This cut of meat can also be cooked in a Dutch oven or large stock pot. Cover with water & bring to a boil, then reduce heat and simmer for the same amount of time specified above, about 40 minutes per pound. Please follow directions on package. I prefer to bake it in the oven to minimize shrinkage during cooking.
SMOKED PORK BUTT
Steps:
- Sprinkle the Lotta Bull BBQ Red Dirt Championship BBQ Seasoning for Pork Butt all over the meat, making sure to evenly coat the entire pork butt, and gently rub into the meat. Cover with aluminum foil and let sit out on the counter for 1 hour to allow the seasoning to penetrate.
- Preheat a grill or smoker to 300 degrees F.
- Place the pork butt on the grill or in the smoker, and cook over indirect heat until tender, 4 to 5 hours. Cover and let rest for 15 minutes before slicing and serving.
- Combine the granulated sugar, salt, garlic salt, smoked paprika, brown sugar, black pepper and cumin in a bowl and mix until well blended.
SMOKED BOSTON PORK BUTT
Provided by Food Network
Categories main-dish
Time 18h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
TIM'S SMOKED PORK BUTT
Smoked pork butt for pulled pork.
Provided by Irene
Categories Main Dish Recipes Pork Pulled Pork
Time P3DT9h15m
Yield 32
Number Of Ingredients 10
Steps:
- Combine brown sugar substitute, applewood rub, onion powder, smoked paprika, garlic powder, salt, and pepper in a bowl for seasoning.
- Trim pork butt, but leave a layer of fat on one side. Rub entire pork butt with 1/2 cup of seasoning blend. Cover with plastic wrap and let sit in the refrigerator for 3 days. Set aside remaining seasoning blend for another use.
- Preheat smoker to 230 degrees F (110 degrees C). Place your favorite wood chips or pellets into the smoker.
- Place pork butt onto the middle rack, with the fat side facing up. Pour 12 ounces of stout and 12 ounces of cider into a drip pan.
- Smoke pork for 4 hours. Add remaining stout and cider to the drip pan and add more wood chips or pellets. Continue to smoke for 3 hours more. Remove the drip pan, pour drippings into a bowl, and reserve.
- Continue to smoke the pork until a meat thermometer reaches 196 degrees F (91 degrees C), 1 to 3 hours more. Let rest for 1 hour.
- Pull the pork with 2 forks. Pour as much of the reserved drippings over the pulled pork as you prefer. Serve.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 7.4 g, Cholesterol 44.6 mg, Fat 6.8 g, Fiber 0.2 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 288.8 mg, Sugar 1.6 g
SMOKED PORK BUTT "KYLE STYLE"
Provided by Food Network
Categories main-dish
Time 12h45m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Marinade:
- Place all ingredients in a non-reactive bowl and whisk together.
- Rub: Place all ingredients in a container with a lid and shake well.
- Glue: Whisk ingredients together and place in a squeeze bottle.
- Pork: Reserve 1 cup of marinade and set aside. (The reserved marinade will be used to base the pork during the cooking process.) Inject a little marinade into the pork butt in numerous places. Place pork in a resealable plastic bag and cover with remaining marinade. Marinate in the refrigerator for 6 to 8 hours.
- Remove the pork from the marinade and pat dry with paper towels.
- Cover pork with a light coat of the "glue" mixture to help the rub stick. Sprinkle generously with rub, making sure to work it into the meat.
- Prepare a smoker to 225 to 250 degrees F and add the apple and hickory wood chips to the lit charcoal.
- Place pork on smoker. Be careful not to over-smoke. After 2 hours, baste pork with reserved marinade and return it to the smoker for 1 hour. Baste again and return to smoker for 1 more hour. Repeat 1 more time, with the basting and smoking for 1 more hour. Remove pork from smoker, wrap in aluminum foil and return to smoker until the pork has an internal temperature of 200 degrees F. (Alternatively, you can finish cooking the pork in a low oven preheated to 250 degrees F). When the pork has reached 200 degrees F, remove it from the heat and let stand for approximately 15 to 20 minutes before slicing or pulling.
PULLED PORK SHEPHERD'S PIE RECIPE USING LEFTOVER SMOKED PORK BUTT
Use leftover pulled pork in this classic comfort food recipe. Mashed potatoes, corn, peas, cheese. Whether the pork is smoked or made in a slow cooker, this recipe works great.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Peel potatoes and, if they are large, cut in half. Place in a pot and fill with water. Boil until tender. Drain the water. Add the butter and milk to the potatoes. Mash until the potatoes are creamy.
- Toss pulled pork with bbq sauce until evenly coated. Spread on the bottom of a 13x9 baking dish (lasagna pan).
- Sprinkle frozen peas and corn on top of the pork.
- Spread the mashed potatoes on top of the frozen veggies.
- Top with the grated cheese.
- Bake in the oven for 45-60 minutes. The cheese should be starting to brown and some bbq sauce should be bubbling up the sides.
SMOKED PORK BUTT
Make and share this Smoked Pork Butt recipe from Food.com.
Provided by julong
Time 12h15m
Yield 1/3 pound, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Rinse pork shoulder in cool water.
- Preheat grill to 225.
- Mix ingredients in to a small bowl.
- Rub ingredients onto the pork shoulder.
- Tie the shoulder up with string (optional).
- Cook the shoulder at 225 for 12-16 hours.
Nutrition Facts : Calories 669.1, Fat 41.5, SaturatedFat 14.3, Cholesterol 161, Sodium 2515.5, Carbohydrate 33, Fiber 2.5, Sugar 26.5, Protein 40.5
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