There are two popular methods for cooking pork butt: smoking and slow roasting in the oven. Both methods result in tender, flavorful pulled pork that's perfect for sandwiches, tacos, or bowls.
Smoking:
Ingredients:
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Whole pork butt (weight will depend on how many you're feeding, generally 1-2 lbs per person)
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Rub (store-bought or your preferred spice mixture)
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Optional injection marinade (optional, for extra flavor)
Equipment:
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Smoker
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Wood chips (flavor of your choice)
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Meat thermometer
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Aluminum foil (optional)
Instructions:
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Prep the pork butt: Trim any excess fat from the pork butt, leaving a thin layer (about ¼ inch) for flavor. You can inject the pork butt with a marinade (optional) for additional flavor.
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Apply rub: Season the pork butt generously with your chosen rub, coating it evenly on all sides.
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Preheat smoker: Prepare your smoker according to its instructions and preheat it to 225°F (107°C).
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Smoking: Place the seasoned pork butt on the smoker and smoke for several hours, depending on the size of the cut. A general rule of thumb is to allow for 1-2 hours per pound of pork butt. Use wood chips for smoke flavor, adding them according to your smoker's instructions.
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Internal temperature: The most reliable way to check for doneness is to use a meat thermometer. The internal temperature of the thickest part of the pork butt should reach at least 195°F (90°C) for a tender and pull-apart texture.
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Optional wrapping: Some prefer to wrap the pork butt in aluminum foil during the last few hours of smoking to help retain moisture.
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Resting: Once the pork butt reaches the desired internal temperature, remove it from the smoker and tent it loosely with foil. Let it rest for at least 1 hour (up to 2 hours) on a counter. This allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful pulled pork.
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Shredding: Shred the rested pork butt with two forks, discarding any large fat pieces.
Oven Braising (Slow Roasting):
Ingredients:
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Whole pork butt (weight will depend on how many you're feeding, generally 1-2 lbs per person)
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Rub (store-bought or your preferred spice mixture)
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Cooking liquid (optional, such as chicken broth, apple cider, or water)
Equipment:
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Dutch oven or large oven-safe pot
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Lid
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Meat thermometer
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Aluminum foil (optional)
Instructions:
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Prep the pork butt: Similar to smoking, trim any excess fat from the pork butt, leaving a thin layer for flavor. Season generously with your chosen rub.
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Sear (optional): While not necessary, searing the pork butt in a hot skillet over medium-high heat on all sides can add a nice browned crust and extra flavor. Sear for a few minutes per side.
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Braising: Place the seasoned pork butt in your Dutch oven or pot. Add a couple of cups of your chosen cooking liquid (optional, helps prevent drying out).
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Oven braising: Cover the pot with the lid and place it in your preheated oven to 250°F (120°C). Slow roast the pork butt for a long time, allowing for the connective tissues to break down and become tender. The general rule of thumb is to cook for 60 minutes per pound of pork butt.
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Internal temperature: Use a meat thermometer to check for doneness. The internal temperature of the thickest part of the pork butt should reach at least 195°F (90°C) for a tender and pull-apart texture.
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Optional wrapping: Wrapping the pork butt in aluminum foil halfway through cooking can help retain moisture. If you choose to do this, unwrap the pork butt during the last hour of cooking to allow the crust to crisp up.
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Resting: Once cooked through, remove the pork butt from the oven and tent it loosely with foil. Let it rest for at least 1 hour (up to 2 hours) on the counter.
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Shredding: Shred the rested pork butt with two forks, discarding any large fat pieces.