Savory Smoked Pulled Pork Butt Recipe, How to on Electric Smoker

My favorite recipe for Easy Smoked Pulled Pork Butt (or as some folks like to call it, Smoked Pork Shoulder). This is my go-to dish whenever I need to feed a big crowd, and I don't want to spend all day fussin' over it in the kitchen. Serve with BBQ baked beans!

This recipe is as easy as pie, and it only requires three simple ingredients. But don't let the simplicity fool you, this pulled pork is bursting with flavor and will have your taste buds singing praises.

First off, you'll need a nice-sized pork butt (or shoulder) - I usually aim for about 8-10 pounds. Then, you'll need some good quality BBQ rub. I make my own, but you can use your favorite brand too. Lastly, you'll need some hickory wood chips, chunks, or pellets for that delicious smoky flavor.

Smoked Pulled Pork

My simple process for making fall-apart smoked pulled pork is just a delicious way to cook pork butt with the most flavor. It’s an easy process that just requires time, simple ingredients, and a good ol' smoker.

This is perfect for making your first smoked pulled pork. Before getting started, make sure to read through this post (there's lots of tips for success.) Scroll down to print the recipe card so you’ll be prepared to smoke this delicious roast to perfection!

I call this smoked pulled pork butt recipe “easy” because of how little hands-on effort it takes! It doesn’t require anything special (or wrapping) to turn out finger-licking good every. single. time!

All you really need is:

1. A nice 8-10lb pork shoulder,
2. Yellow Mustard,
3. Good BBQ rub, (Mine is below or use your favorite!)
4. A good smoker (I'm using an Electric Smoker.)
5. And... Plenty of time!

That's it... There are a few additional options, but that's all you really need! 

Smoked Pork Butt vs. Smoked Pork Shoulder

When it comes to smoking pork, it's important to know the difference between a pork butt and a pork shoulder. Although most smoked pork butt recipes call for a bone-in pork shoulder, which can also be labeled as a Boston butt roast or a pork butt, all of these labels refer to the same cut of pork.

Interestingly, none of these cuts actually come from the pig's rear end, as the name "pork butt" might suggest. Instead, they are cut from the upper part of the shoulder. The pork butt or pork shoulder contains multiple muscles that work hard, and they're connected by connective tissue.

Tough connective tissue is what makes this cut ideal for smoking. Trying to slice and serve a pork shoulder roast that hasn't been cooked low and slow to break down these tight muscles and connective fibers would be challenging.

You'd be chewing for quite a while without making much progress. So, the next time you're preparing to smoke some pork, keep in mind that the pork butt and pork shoulder are one and the same, and make sure to take your time cooking it to perfection.

Using this slow and low cooking method for a tougher cut of meat, breaks down the connective tissues... It transforms this tough cut into a fall-apart tender & flavorful smoked pork shoulder.

Sweet & Savory Dry Rub Recipe

When cooking pork shoulder for delicious pulled pork, I love using a sweet and savory dry rub because it add loads of flavor. This go-to dry rub recipe is for a 10-pound pork shoulder and it never disappoints:

Key Ingredients

This dry rub creates a delicious balance of sweet and savory flavors on pulled pork, and the brown sugar creates a caramelized crust on the outside of the meat!

• brown sugar (add a sweet element and caramelizes the exterior of your pork butt)
• paprika
• garlic powder
• onion powder
• chili powder
• kosher salt (balances out the sugar and add savor)
• black pepper
• cayenne pepper (just a little for a bit of heat)

Instructions

1. First, slather your pork roast with yellow mustard as a binder to hold the dry rub on your pork roast.
2. Combine all of the other ingredients in a bowl and mix until well combined.
3. Generously apply the dry rub to the entire surface of the pork shoulder, making sure to coat it well... Use it all.
4. Allow the mustard ad dry rub to rest on the pork shoulder for at least 30 minutes before cooking. *For best results, let it marinate: put it in a bowl, cover it with plastic wrap and let it rest in the fridge overnight!*
5. Then, smoke (or roast) the pork shoulder (at 225 degrees F) until it reaches an internal temperature of 195-200°F internal temper.
6. Remove your pork shoulder from the smoker (or oven) and let it rest for at least 30 minutes before pulling the meat apart with forks.

Smoker Temperature

For the best pulled pork I recommend setting your smoker to a temperature of 225°F. This will allow for slow and steady cooking, resulting in tender and flavorful meat.

Fat Cap

When it comes to smoking a pork butt or shoulder, the way you place the meat on the smoker makes a difference in the end result. One thing to keep in mind is the fat cap (the layer of fat that sits on top of the meat.)

Many pitmasters believe that placing the pork butt with the fat side up allows the fat to melt and drip down over the meat, keeping it moist and adding flavor. Others place the meat with the fat cap facing down to protect the meat from direct heat and prevent it from drying out.

I place my pork butt with the fat cap facing up, but there's no "right" way to do it.

Another important consideration when placing the pork butt on the smoker is making sure it's in a spot where it will cook evenly. Avoid any hot spots or areas where the meat might be too close to the heat source.

Place your pork butt on the grate with plenty of space around it so that the smoke can circulate evenly.

How Long To Smoke Pork Butt - Cook Time

Cook time for smoking pork butt, can be tricky. Plan on smoking your pork butt for about 1.5-2 hours per pound of meat.

So, for a 10-pound pork butt like the one I use for my simple smoked pulled pork recipe, I can expect it to take between 15-20 hours to smoke to perfection.

This is just an estimate. Every piece of meat is different, and weather conditions, the temperature of your smoker, and the thickness of the meat can all impact how long it takes to smoke.

That's why it's important to use a good instant-read probe thermometer to check the internal temperature throughout the smoking process. When the temperature of the thickest part of the meat reaches 195-200 degrees F, your pork butt is ready to be taken off the smoker!

Smoking a pork butt requires a bit of patience and attention, but the end result is well worth it! Just remember to plan ahead and be prepared for the long smoking time, and you'll be rewarded with delicious, melt-in-your-mouth pulled pork every time!

Recipe Card

Temperature Stall

Invest in a good instant-read thermometer to check the internal temperature of the pork. It's especially important during the "Stall" phase of the cooking process.

As you smoke meat, it rises to 145 degrees F internal temperature quickly, but then the cooking process slows down dramatically. It can take hours to get the temperature to increase from 145 degrees F to 165 degrees F, but it's completely normal. This is called the stall.

During the Stall, just keep everything cooking and trust the process. You could wrap the smoked pork butt in aluminum foil (better yet, pink butcher paper) at this point to shorten the cooking time and heat your pork butt past the Stall.

For this simple smoked pork butt recipe, don't wrap it at all. It's much easier that way, but it takes a little more time. More time means more smoke, and that translates to more flavor! 

Just let the smoker continue to work its magic on your pork shoulder through the stall... This is the best way to develop a delicious exterior "crust" on your meat, often called "bark." This dark, caramelized "bark" can look burnt, but to those who know... The exterior crust (Bark) is coveted!

*Optional - Water Pan

The water pan is an essential component of this smoked pork butt recipe, as it helps to regulate the temperature inside the smoker and keep the meat moist during the long cooking process. Fill the water pan with hot water and place it on the bottom rack of the smoker.

If you want to add some extra flavor to your smoked pork butt, you could consider adding apple juice or apple cider vinegar to the water pan instead of plain water. Simply substitute the hot water with either apple juice or a 50/50 mixture of apple cider vinegar and water in the water pan, and proceed with the recipe as directed.

Apple juice or apple cider vinegar add a delicious sweet and tangy flavor to the meat, which complements the smoky flavor from the wood chips. Plus the acidity in the vinegar helps tenderize the meat and make it more succulent!

How to Serve

I highly recommend serving this smoked pulled pork as a main dish for any occasion. Once the meat has been shredded, I like to serve it on a platter with a side of barbecue sauce for guests to add to their liking.

It can be served with buns as a classic pulled pork sandwich, or used as a topping for nachos and pizza... The possibilities are endless!

Serve With

This smoked pulled pork is so delicious, it goes great with so many things... My favorite are:

Soft Sourdough Rolls!

Loaded Potato Salad

Simple Pasta Salad

Strawberry Walnut Salad!

Candied Yams!

Baked Beans of course!

How to Store Leftovers

After smoking a pork butt for pulled pork, I recommend storing any remaining meat in an airtight container or zip-top bag in the refrigerator for up to 3-4 days.

If you have more leftovers than you can eat in that time, you can also freeze the pulled pork for later use. To do this, simply place the meat in a freezer-safe container or bag and store in the freezer for up to 3 months.

When you're ready to use the frozen pulled pork, thaw it in the refrigerator overnight or in the microwave on the defrost setting. Once it's thawed, you can reheat the pulled pork in the microwave, on the stovetop, or in the oven until it's heated through.