Smoked Pork: A Mouthwatering Delight

Photo byAngie Bright

There’s nothing quite like the deep, smoky flavor of a perfectly smoked pork butt. Whether you're a backyard BBQ enthusiast or just love experimenting in the kitchen, smoked pork butt is a classic dish that never fails to impress. With its tender, juicy meat and rich layers of smoky goodness, this dish has become a staple at cookouts, family gatherings, and casual dinners.

The key to nailing the perfect smoked pork butt lies in patience and precision. Slowly smoked over several hours, the pork butt absorbs the fragrant essence of the wood chips, allowing the meat to become melt-in-your-mouth tender. This recipe will help you create a mouthwatering smoked pork butt that's sure to have everyone coming back for seconds.

The Magic of Smoking Pork Butt

Smoking pork butt is all about low and slow cooking. The meat, which comes from the shoulder of the pig, has plenty of fat and connective tissue that breaks down during the long smoking process, resulting in incredibly tender, flavorful pork. When cooked at a low temperature, the fat slowly renders out, creating a juicy and succulent dish that pulls apart effortlessly.

One of the best parts of this dish is its versatility. Serve it shredded on a bun with BBQ sauce, pile it onto nachos, or simply enjoy it as is. Whichever way you decide to serve it, this smoked pork butt recipe guarantees satisfaction.

Smoked Pork Butt Recipe:

Ingredients:

• 4-6 lbs pork butt
• 3 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon brown sugar
• Wood chips for smoking

Instructions:

1. Preheat your smoker to 225°F (107°C). This is the ideal temperature for smoking pork butt low and slow, which helps to develop deep, smoky flavors while keeping the meat tender.
2. Start by rubbing the pork butt generously with olive oil. This will help the spice rub stick to the meat and enhance the flavor as it cooks.
3. In a small bowl, combine the paprika, salt, black pepper, garlic powder, onion powder, and brown sugar. The blend of these spices creates a balanced mix of sweet, savory, and smoky flavors. Rub this spice mixture all over the pork butt, ensuring it's evenly coated.
4. Place the pork butt in the smoker and add your chosen wood chips. Popular choices include hickory, apple, or mesquite, each providing its own unique flavor profile. Continue to add wood chips as needed to maintain the smoky environment.
5. Smoke the pork butt for about 1.5 hours per pound. The internal temperature should reach 195°F (90°C) to ensure the meat is cooked to perfection. This slow cooking process allows the meat to become tender and juicy, with a crispy bark on the outside.
6. Once the pork butt reaches the ideal temperature, remove it from the smoker and let it rest for at least 30 minutes. This step allows the juices to redistribute within the meat, making it even more flavorful when you shred or slice it for serving.

The Perfect Finish

Once your smoked pork butt has rested, it’s time to serve. The rich, smoky flavors pair perfectly with classic BBQ sides like coleslaw, potato salad, or baked beans. For a true BBQ experience, pile the shredded pork onto a soft bun and drizzle with your favorite barbecue sauce.

Whether you're hosting a cookout or simply want a delicious meal for the week, this smoked pork butt recipe is a guaranteed crowd-pleaser. The slow smoking process creates flavors that are bold and unforgettable, making every bite a true delight.

Recipe Sources:

1. Smoked Pork Butt Cooking Techniques
2. Smoking Meat Guide
3. BBQ Smoking Tips