I always make my Simple Smoked Pulled Pork Butt (also called Smoked Pork Shoulder) when I need to feed a lot of people quickly. With only 3 ingredients, you’re looking at some good, classic BBQ with plenty of flavor.
This process for smoked pulled pork is a delicious way to cook pork butt. It’s a relatively easy process that requires a bit of time, some simple ingredients, and a trusty smoker.
This post is the perfect guide for your first pulled pork. It has a lot of useful information, so make sure you read it all the way through and then scroll down to the printable recipe card to learn even more about pork. Then you’ll be ready to face this tasty beast.
The reason I call this smoked pulled pork butt “simple” is because of how little effort it takes. For this recipe to always turn out perfectly, you don’t need any fancy injections, tools, spritzing mixtures, or wrapping. single. time. You only need a good pork shoulder, my famous sweet BBQ rub, some smoke, and a lot of time for this recipe to work.
Pulled pork is a classic BBQ dish that’s loved for its super tender, fall-apart texture and amazing flavor. While you can use other cuts of pork, pork butt (also called Boston butt) is the best choice for pulled pork. This tough cut transforms into fork-tender deliciousness with the right cooking method.
Pork butt has wonderful marbling that keeps the meat incredibly moist and flavorful. The connective tissue breaks down into gelatin when cooked low and slow, leaving you with meat so tender it shreds easily. When seasoned just right and cooked properly, pork butt makes the most insanely delicious pulled pork.
Below I’ll explain everything you need to know to cook pork butt perfectly every time. You’ll learn how long to cook pork butt, what temperature it needs to reach and how to get the most flavorful pulled pork. Let’s get started!
What You Need to Make Pulled Pork from Pork Butt
Making amazing pulled pork at home is simple You just need a few basic ingredients
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Pork butt (Boston butt) – Look for a bone-in or boneless roast around 4-8 lbs
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Dry rub – A flavorful blend of spices and herbs to season the meat.
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Barbecue sauce (optional) – For serving or mixing in after shredding.
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Smoker, slow cooker or oven – Low, slow cooking is key for tender pork.
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Wood chips or charcoal (for smoker)
That’s really all you need for the most delicious pulled pork you’ve ever tasted. Now let’s get into the easy process.
Step 1 – Prepare the Pork Butt
Start by trimming any large excess fat from the pork butt. Make sure to leave some of the fat cap intact, as this helps keep the meat moist and adds flavor.
Pat the pork dry with paper towels. Then rub your favorite spice mix all over the meat. Get the rub into every crevice and fully coating the pork butt. Cover and refrigerate at least 2 hours, or up to overnight.
Letting it marinate helps the spice flavor really penetrate into the meat.
Step 2 – Choose Your Cooking Method
There are a few options for cooking pork butt low and slow to perfection:
Oven – Roast at 225-250°F for about 1-1.5 hours per pound.
Slow Cooker – Cook on LOW for 1-1.5 hours per pound.
Smoker – Smoke at 225-275°F for 1-1.5 hours per pound plus 30 minutes.
Instant Pot – Cook at high pressure for 90 minutes per pound.
No matter which cooking method you use, the keys are low temperature and slow cooking. This gently breaks down the connective tissue over time, leading to insanely tender and juicy pulled pork.
Step 3 – Cook the Pork Butt
Once you’ve chosen your cooking method, it’s time to start cooking. If smoking or oven roasting, bring the pork up to temperature slowly. Sudden high heat can cause the meat to get tough.
For the oven or slow cooker, place the pork butt directly in the cooking vessel. Add about 1 cup of water or broth to help keep it moist.
For smoker cooking, use your favorite wood chips or chunks to infuse delicious smoky flavor. Fruit woods like apple and cherry work well with pork.
Maintain as steady a temperature as possible in the 225-275°F range. Cook until the pork is extremely tender and an instant read thermometer inserted into the thickest part reads 200-205°F.
Step 4 – Rest and Shred the Pork
Once the pork butt reaches the perfect internal temp, remove it from the heat. Let it rest for about 20-30 minutes before shredding.
This resting time allows the juices to reabsorb back into the meat. Then use two forks to shred and pull the pork into bite-sized pieces.
Mix in your favorite barbecue sauce if desired. Otherwise the pork is perfect on its own!
Step 5 – Serve the Tender Pulled Pork
That’s it – you now have the most insanely tender, juicy and flavorful pulled pork!
Pile the shredded meat onto buns for tasty sandwiches. Or serve it over baked potatoes, nachos, rice, quesadillas…endless options!
Here are some of my favorite ways to serve pulled pork:
- Pulled pork sandwiches with slaw
- Nachos or tacos topped with pulled pork
- Baked potatoes loaded with pulled pork
- Pulled pork omelets or breakfast burritos
- Pulled pork pizza with BBQ sauce
- Pulled pork stuffed sweet potatoes
Get creative and have fun with it! The possibilities are endless.
Tips for the Best Pulled Pork
Follow these tips and tricks for pork butt that turns out perfect every time:
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Leave the fat cap on for moisture and flavor
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Use a dry rub – Wet marinades make the exterior mushy when cooking low and slow
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Maintain an even, low temperature – Avoid temperature spikes for tender meat
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Use a meat thermometer for accuracy
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Let meat rest before shredding – This allows juices to reabsorb
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Mix in BBQ sauce after shredding if using – Adding earlier makes the exterior mushy
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Store leftovers in broth or sauce to prevent drying out
With the right cut, seasonings, and cooking method, you’ll have amazing pulled pork from pork butt anytime. Now let’s get into more tasty ways to flavor this traditional BBQ meat.
Inspiring Pulled Pork Rub and Sauce Recipes
While plain pork butt is delicious, the right combination of seasonings and sauces takes it to the next level.
Here are some of my favorite spice rubs and sauces for flavorful pulled pork:
Tennessee Whiskey Pulled Pork
- Rub: Brown sugar, chili powder, cumin, paprika, salt, pepper
- Sauce: Whiskey, ketchup, brown sugar, cider vinegar
Carolina Vinegar Pulled Pork
- Rub: Paprika, brown sugar, salt, pepper
- Sauce: Apple cider vinegar, red pepper flakes, black pepper
Memphis Dry Rub Pulled Pork
- Rub: Chili powder, paprika, garlic powder, onion powder, cumin, brown sugar, salt, pepper
- Sauce: None needed!
KC Sweet & Smoky Pulled Pork
- Rub: Smoky paprika, garlic, salt, pepper
- Sauce: Ketchup, molasses, Worcestershire, maple syrup
As you can see, regional barbecue styles provide so much inspiration for great pulled pork flavor. Try your own rub and sauce combos!
Common Questions about Pulled Pork from Pork Butt
Here are answers to some frequently asked questions about cooking pork butt and making pulled pork:
What’s the difference between pork shoulder and pork butt?
Pork shoulder and Boston butt refer to the exact same cut – the upper part of the front leg. They can be used interchangeably.
Is bone-in or boneless better?
Bone-in pork butt retains more moisture during slow cooking. Boneless is more convenient. Both work great!
Should you marinate pork butt?
Dry rubs are best since the meat cooks so long. Wet marinades make the exterior mushy.
How much pulled pork will one pork butt make?
Plan for about half the raw weight. A 5 lb pork butt yields around 2.5 lbs pulled pork.
Is it safe to cook pork butt from frozen?
Always thaw meat in the fridge before cooking. Don’t cook pork from frozen for food safety.
Satisfy Your Pulled Pork Cravings
Bone-in pork butt truly is the best cut for insanely tender and flavorful pulled pork. With the right preparation, seasoning, and low slow cooking, you’ll have amazing homemade BBQ any night of the week.
So grab a Boston butt, fire up the smoker, oven or slow cooker, and get ready for some of the best pulled pork you’ve ever tasted. Just be sure to make enough, because this recipe is seriously addicting!
For even more sensational slow cooker recipes, be sure to check out these posts:
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Easy Shredded Chicken Tacos
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Fall Apart Slow Cooker Pot Roast
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Slow Cooker Beef Stew
So head to the kitchen, fix some deliciously tender pulled pork, and enjoy! BBQ just doesn’t get any better than this.
How to Reheat Smoked Pulled Pork
Ready to thaw the pork you have in the freezer? Here are some tips that will make it taste as good as the day it came off the smoker.
- Defrost first for crispy pork. Put your frozen pork in the fridge for 24 hours to defrost before cooking it. Next, add some cooking fat, like avocado oil, to your cast iron skillet. Then, add the shredded pork. Flip the pulled pork pieces over every two to three minutes until they are fully cooked. This is how I usually make pulled pork tacos or burritos.
- Simmer from frozen for freshest flavor. It’s best to let the pork slowly simmer in water if you want it to taste as good as the day you made it. Make sure the lids on your freezer bags are tight so that water doesn’t get inside. Slowly bring a large pot of water to a boil. Then, add your frozen bag of pulled pork to the pot. The pulled pork bag should be about an inch thick. Let it cook in the water for 25 to 30 minutes.
- Smoke it some more! I’ve also heated up frozen pork in the smoker. Defrost the package enough to remove the meat. Put the pulled pork in a disposable aluminum pan. Add about 1/4 cup of apple juice to the pan. Then, put the pan into a smoker that has been heated to 225 degrees F. Close the lid and smoke the pork for about two hours, stirring and breaking it up every 30 minutes or so until it’s 100% hot again.
Smoked Pork Butt vs. Smoked Pork Shoulder
Most smoked pork butt recipes call for a pork shoulder with the bones still in it. This cut of meat is also known as a Boston butt roast or a pork butt. All of these labels are for the exact same cut of pork.
It can be hard to tell, but none of them come from the pig’s butt end. Instead, they all come from the upper part of the shoulder. The muscle groups in the pork butt, also called the pork shoulder, overlap and work hard. They are held together by tight connective tissue.
That tight tissue makes this cut particularly well suited for smoking. A pork shoulder roast that wasn’t cooked low and slow to break down the muscles and connective fibers would be hard to just cut up and serve. You’d end up chewing for a long time and not getting anywhere.
By cooking the meat slowly over a wood fire for a long time, those tissues start to break down and become tender, making amazing strands of smoked pork shoulder that are very tasty.