Smoked Pork Butt / Smoked Pork Shoulder {Traeger Pulled Pork}
Smoked pork butt is as easy as it is delicious. This overnight cook will have you sleeping like a baby tonight and eating like a king tomorrow night! Turn your smoked pork shoulder into sliced smoked pork or smoked pulled pork.
Ingredients
Pork Butt Rub:
- ¼ cup dark brown sugar packed
- 3 tablespoons coarse ground pepper
- 2 tablespoons coarse kosher salt
- 2 tablespoons paprika mild or sweet
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dry mustard
- 1 tablespoon cayenne powder
Rub binder:
- 2 tablespoons maple syrup
pork butt:
- 10 lb pork butt
Spritz:
- 1 can root beer
Instructions
- Preheat your smoker to 185f according to manufacturer's directions.
- While the smoker is preheating, combine the brown sugar, coarse black pepper, coarse kosher salt, paprika, garlic powder, onion powder, dry mustard, and cayenne powder in a medium bowl.
- Remove the pork shoulder from the fridge, and carefully trim away the fat cap to approximately 1/8th inch thick. Trim any fat globs from the sides or the back side of the pork shoulder. Place the pork shoulder on a rimmed baking sheet.
- Drizzle maple syrup over the pork butt and rub it completely to coat. Orient the pork butt so that the fat cap is down while you're applying the pork shoulder rub.
- Generously sprinkle the rub all over the pork butt, including all the edges and sides.
- Flip the pork shoulder so that the fat cap is upwards and generously apply rub to the top. Allow the pork to rest until the smoker comes to temperature. Prepare a baking sheet by lining with tin foil.
- Once the smoker reaches 185 degrees Fahrenheit, place the pork butt on the second, or middle rack, of your smoker, fat cap upwards. Place the tin foil lined baking sheet underneath the pork.
- Smoke the pork butt at 185f for 10-12 hours, or until it reaches an internal temperature between 150f and 160f.
- Increase the smoker's temperature to 225f. Begin spritzing the pork with root beer or your desired spritz every 45-60 minutes until it reaches 175f for sliced pork or 198 - 203f for pulled pork.
- Once the pork shoulder reaches desired temperature, remove it from the smoker and wrap in a layer of peach butcher paper or tin foil, then wrap in a towel before placing it in a cooler to rest for at least 1 hour.
- After the rest time, the pork can be pulled or sliced as desired and served.
Notes
Batch:
One 10 lb pork butt will give enough pulled pork to serve around 15 people. This recipe can easily be scaled up or down as required, simply multiply the rub by the number of pork shoulders being cooked. Generally, a pork shoulder will lose half it's weight during cooking. On average, 1 pound of cooked pulled pork will feed 3 people. Aim for 2 pounds of raw pork per every 3 people. For example: 15 guests / 3 = 5 pounds cooked pork required. 2 x 5 pounds cooked pork = 10 lbs raw pork required.Storage:
Cooked pulled or sliced smoked pork can be stored in an airtight container in the fridge for up to 3 days. If you have extra, the leftovers can be cooled then vacuum sealed into family sized portions and frozen for up to 12 months.reheat pulled pork
- Pan Fry: Start with fridge temperature pulled pork, and add a few tablespoons of lard or cooking oil to a preheated cast iron skillet, then fry the pulled pork, stirring regularly over medium-low heat until crisp and delicious. This method works great for taco nights!
- Sous Vide: No need to thaw for this method. Drop your frozen bag of pulled pork into a 175f degree water bath and allow to reheat for up to an hour. This method is my favorite because it keeps all the flavor integrity of the pulled pork and while the bark isn't as crunchy as it is right off the smoker, it's still got bite and is totally delicious!
- Bake It: Add some pulled pork to an oven friendly baking dish with 1/2 cup of apple juice, cover the pan with tinfoil or a lid, and pop it into a 300 degree oven for about 30 minutes or until heated through.
