Below is a detailed recipe for how I smoke a juicy and tender pork shoulder. This recipe can be used for pulled pork to make pork tacos and pulled pork nachos. If you follow the recipe, you will be amazed at how well the pork shoulder turns out!.
As a barbecue enthusiast smoking pork butt is one of my absolute favorite weekend culinary projects. When done right, this large tough cut transforms into tender, pull-apart meat that makes incredible sandwiches, tacos, or just eaten on its own with some barbecue sauce. The key is cooking it low and slow – and maintaining a temperature of around 250°F is ideal.
While pork butt cooked hot and fast can turn out tasty, keeping the temperature down low results in the most succulent, fall-off-the-bone texture. The collagen in the meat breaks down over several hours, making it incredibly moist and juicy. Follow this guide to achieve pork butt perfection at 250°F.
Choosing the Right Pork Butt
Look for a Boston butt or pork shoulder at your grocery store or butcher shop. For the best results, select a bone-in cut weighing 6-8 pounds. The bone adds extra flavor as the meat cooks.
Some butts come tied up in string – leave this on during cooking as it helps the roast hold its shape. Trim off any loose fat, but try to leave a good 1/4 inch layer intact to keep the meat moist.
Let the meat come to room temperature before cooking. If starting with a chilled roast straight from the fridge, it will take longer to come up to the target temp
Prepare Your Smoker or Grill
Setting up your smoker or grill for low and slow cooking is key. If using a charcoal smoker, fill the water pan for moisture and extrasmoky flavor.
For a charcoal grill, bank the lit coals on one side and place a disposable foil pan filled with water on the other. This setup creates indirect cooking.
If using a gas grill, turn on just one or two burners, leaving the others off. Place the pork butt over the unlit section.
Maintain a temperature between 225-275°F, with the ideal being 250°F. Place a probe thermometer into the pork to monitor the internal temp.
Let the Smoke Work its Magic
Once your smoker or grill is holding steady at 250°F, place the seasoned pork butt on the grate fat side up. Resist peeking or opening the lid frequently, which causes temp fluctuations.
You’ll know the pork is done when it reaches an internal temp of around 200-205°F. At this point, it will be fall-apart tender. For a 6-8 pound pork butt, estimate 1-1.5 hours of cook time per pound.
Handy Pork Butt Tips
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Apply a salty rub or sauce for flavorful bark
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Use a water pan for moisture – refill as needed
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Let rest 30-60 minutes before pulling or slicing
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Wrap at 160°F stall if you’re pressed for time
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Pull apart with forks or slice across the grain
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Mix with barbecue sauce to taste
Serving Up Smoky, Succulent Pork
Low and slow pork butt makes incredibly versatile barbecue fare. Pile it high on buns for pulled pork sandwiches with pickled veggies. Stuff it into tacos or burritos along with pico de gallo.
For a barbecue feast, serve pulled pork with classic sides like cornbread, coleslaw, baked beans, or potato salad. Leftovers also make amazing nacho toppings, omelettes, or pizza.
However you choose to serve it up, pork butt smoked slowly at 250°F rewards you with the most mouthwateringly tender texture and smoky flavor. Once you master the art of true low and slow barbecue with this cut, you’ll never go back. Enjoy the delicious journey!
Preparing the Pork Shoulder
1. I usually try to purchase a pork shoulder that weighs roughly 8 pounds. I have found that larger shoulders may be a little bit harder to smoke because the outer meat may dry out before the inner meat is done. Larger shoulders also take longer to smoke. Remember to use a good BBQ mop mop during the smoking process to add moisture, flavor and to help tenderize the meat.
2. The night before you are going to smoke the pork shoulder, apply a thin layer of yellow mustard. Any brand will work fine. This will create a paste that the rub will stick to. Here is a recipe for the rub I use on pork shoulders. After you apply a 
layer of mustard to the pork shoulder, completely coat the shoulder with a good BBQ rub. I have found that it helps to pat the rub into the shoulder to make it stick better. Make sure you have some brown sugar in your rub to add flavor. This also creates a nice bark on the pork shoulder.
3.Wrap the shoulder in plastic wrap, and refrigerate over night.
4. Take the pork shoulder out of the fridge about 1 hour before you are going to put it on the smoker. Although this is not a firm requirement, this will help to bring the internal temp closer to room temperature and reduce the time it takes to smoke. In my opinion, letting the shoulder rest on the counter before putting it on the smoker will also aide in developing a nice smoke ring on the pork shoulder. I have prepared the shoulder many 
ways, and this is my preferred.
How long does it take to cook a 10 lb Boston butt at 250 degrees?
FAQ
Is 250 too high for pulled pork?
How long to cook a 6 lb pork roast at 250?
How long to cook 8lb pork shoulder in oven at 250 degrees?
Is it better to smoke a pork shoulder at 225 or 250?