We make this smoked pork butt recipe every few weeks because we love pulled BBQ pork sandwiches. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. Serve the shredded pork on buns with your favorite sauce. It's an authentic pit barbecue right in your own house!
Ingredients
- 4 tablespoons packed brown sugar
- 2 tablespoons ground New Mexico chili powder
- 7 pounds fresh pork butt roast
Instructions
-
1
Gather all ingredients.
-
2
If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
-
3
Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. While grill preheats, in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste.
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4
Apply this liberally to the meat and rub it in with your fingers.
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5
Place a roasting rack in a drip pan and lay the meat on the rack.
-
6
Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until internal pork temperature reaches 145°F (63°C).
Nutrition Facts
Per serving
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