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.
As an avid barbecue enthusiast, smoking meat is one of my favorite culinary pastimes. Over the years, I’ve smoked countless racks of ribs, briskets, and chicken. But smoking a boneless pork butt has remained an elusive art form that I’m constantly trying to master. A perfectly smoked pork butt should be fall-apart tender with a smoky, crispy bark on the outside and juicy, succulent meat inside.
In this article, I’ll share everything I’ve learned about how to smoke a boneless pork butt to juicy, mouthwatering perfection. From choosing the right cut of meat to maintaining ideal smoker temperatures, these tips will help you nail this satisfying BBQ every time. Let’s get smoking!
Choosing the Right Pork Butt
The first step is selecting a high-quality boneless pork butt, also known as a Boston butt or pork shoulder. For the best results:
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Go for a bone-in pork butt and remove the bone yourself. This adds flavor during cooking.
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Choose a pork butt around 6-8 lbs—a good size for even smoking and plenty of tasty pulled pork,
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Pick a fattier cut. The fat bastes the meat and keeps it tender during the long smoking time.
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Get the pork butt 2-3 days before smoking Rubbing it with a dry brine of salt and spices enhances the flavor.
Prepping the Meat
Proper prep ensures the pork butt cooks evenly and absorbs maximum smoke flavor:
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Trim off any excess hard fat, but leave about 1⁄4 inch of fat on top. This fat cap prevents drying.
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Apply a dry rub at least 12 hours before smoking. For a killer rub, use brown sugar, chili powder, garlic powder, paprika, salt, and pepper.
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Let the rubbed pork rest overnight in the fridge so the spice flavors really penetrate the meat
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Bring the pork to room temp before smoking so it cooks evenly. Remove it from the fridge 1-2 hours pre-smoking.
Setting Up the Smoker
Having the right smoker setup is key for properly smoking a pork butt:
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Use a charcoal smoker. The smoky flavor of the charcoal complements pork wonderfully.
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Soak wood chips like hickory, apple, or cherry in water 30-60 mins prior. This controls burning and smoke.
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Place a drip pan filled with water beneath the pork. This adds moisture and captures delicious drippings.
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Maintain a temperature between 225-275°F. Use vents to control airflow and temp.
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Add a fresh batch of wood chips every 45-60 minutes to keep a consistent smoke level.
Smoking the Pork Butt
Now comes the fun part—actually smoking that juicy pork goodness:
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Place the pork fat cap up on the smoker grates. The cap shields the meat from drying out.
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Smoke for approx. 1-1.5 hours per pound, so 6-12 hours for a 6-8 lb pork butt.
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If the bark starts getting too dark, wrap in foil to protect it. Unwrap later for added crisping.
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Spritz with apple juice or cider vinegar every 1-2 hours for extra moisture and flavor.
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Use a meat thermometer to check doneness. Remove from heat at 195°F for perfectly tender meat.
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Let rest 30-60 mins before pulling to allow juices to redistribute.
Serving Up Smoked Pork Butt
You’ve smoked the perfect pork butt—now it’s time to reap the mouthwatering rewards! Finish it off by:
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Pulling or shredding the pork into bite-size pieces. The meat should effortlessly fall apart.
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Tossing the pork with your favorite BBQ sauce. A tangy, tomato-based sauce works great.
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Piling the smoked pulled pork onto soft buns for epic sandwiches. Add crunchy coleslaw for the perfect pairing.
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Topping nachos, baked potatoes, or cheeseburgers with the smoked pork for amazing flavor.
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Freezing any leftover pulled pork in portions to enjoy later.
Smoking a pork butt requires time and patience, but the results are so worth it. Next barbecue, try out these tips for incredibly tender, fall-off-the-bone smoked pulled pork with an irresistible smoky flavor. Your tastebuds will thank you!
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.
How Long to Smoke a Pork Butt
Your smoker should stay at 225 degrees F the whole time. Each pound of pork should take about two hours to cook.
For example, an 8-pound pork shoulder will take about 16 hours from start to finish. Note: The cook time will vary depending on the cut of meat you choose. For example, some 8-pound smoked pork butts finish in 12 hours, while others 10 pounds take 20 hours.
I recommend a good instant read probe thermometer to keep track of the internal temperature of the meat, and for this one reason. You’ll notice a pattern emerge as you start to smoke pork butts more frequently. Your meat rises in temperature up to about 145 degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from 145 degrees F to 165 degrees F. This phase is called the “Stall” and is completely normal. Don’t panic, just let everything keep cooking and eventually the temperature will start to rise again.
A lot of pitmasters choose to wrap their smoked pork butt in foil or butcher paper at this point to speed up the process and get the meat through this time of waiting (you can see how I do this HERE). For this simple smoked pork butt recipe, I did not wrap at all.
I let the smoke keep working on the pork shoulder instead, and it helped create a great crust on the outside of the meat that is called “bark.” People who aren’t into BBQ might think this top layer looks burned, but people who do know what they’re doing love that dark caramelized bark!