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Smoked Pork Butt

Smoked Pork Butt is a great recipe to feed a crowd or to cook over the weekend for easy meal prep dinners throughout the weeks to come. Step-by-step-photos and tips for long-term storage.

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Smoked Pulled Pork Hoagies are one of our favorite dinners to make with smoked pork shoulder and we never tire of making pulled pork nachos. 

Smoked Pork Butt on a pellet grill.

Smoked Pork Butt ~ Smoked Pork Shoulder

Smoky pork can be sliced, shredded or chopped for the very best tacos, sandwiches, casseroles and even makes a delicious chili.  The meal options are endless and you are sure to love how fast you can get dinner on the table with smoked pork butt on hand.

Ingredients Needed:

  • Pork Butt
  • Olive Oil

Pork Rub:

    • Brown Sugar
    • Granulated Garlic
    • Smoked Paprika
    • Kosher Salt
    • Black Pepper
    • Onion Powder
    • Dry Mustard
    • Ground Chili Flakes or Ground Red Pepper

>How to Make Smoked Pork Butt:

Raw pork butt on a sheet pan.

  • Remove pork butt from packaging and pat dry with paper towels.
  • Place on a rimmed baking sheet or cutting board.

Seasoned pork butt ready to grill.

  • Coat the entire pork butt with olive oil. 
  • Make the pork rub and sprinkle over the pork, rubbing it into the meat. 
  • Prepare a grill or smoker to about 300°. 

Cooking pork butt on a pellet grill.

  • Place the pork over indirect heat and cook 1 hour with the lid closed.
  • Lower to 250° and continue to cook until internal temperature reaches 195° using a digital meat thermometer.
  • Total cooking time will be determined by the type of grill or smoker and the size of the pork butt. 

Closeup of smoked pork butt on a grill.

Pork Butt Cooking Time and Temperature:

  • Ceramic grill or offset smoker figure about 20 minutes per pound cooking at 250°- 300°.
  • Pellet Grill figure about 30 minutes per pound cooking at 250 – 300°.

Resting smoked pork butt.

  • Allow pork butt to rest 15- 20 minutes before shredding or slicing. 

How to Meal Prep Pork Butt:

Smoked Pork Butt cut in half.

  • We cut this pork butt in half after resting. 

Thin sliced pork butt.

  • Half was thin sliced for sandwiches, this is easiest to do if it is chilled first.

Chopped smoked pork.

  • The other half, chopped for tacos and nachos, chili or pasta dishes. 

Vacuum sealed chopped pork, 3 packages.

  • The best way to store smoked pork butt is a vacuum seal bag. Store in the refrigerator up to 7 days or freeze up to 6 months. 
  • If you don’t have a vacuum sealer, wrap tightly in several layers of plastic wrap plus a layer of aluminum foil. Refrigerate up to 4 days or freeze up to 4 months. 

Easy Meal Ideas for Smoked Pork Butt:

Why You Should Make Smoked Pork Butt:

Purchasing a large pork butt is a budget friendly option that can be cooked ahead for busy families. Often pork shoulders are sold 2 per package. We love to grind one of the pork butts up for homemade sausage and smoke the other for sandwiches.

Don’t be intimidated by cooking 10 pounds of pork at once. It’s really simple and if stored properly, you can get 6 meals from that one pork shoulder.

If you are looking for a time and money saving options for dinner, try this Smoked Pork Butt. It’s great to cook over the weekend to make delicious meals that the entire family will enjoy.

If you love this recipes as much as we do, please leave a comment and a five star review. Be sure to help us share Pinterest, Facebook and Instagram.

Smoked Pork Shoulder on pellet grill.
Yield: 24 Servings

Smoked Pork Butt

Prep Time: 10 minutes
Cook Time: 5 hours
Additional Time: 20 minutes
Total Time: 5 hours 30 minutes

Smoked Pork Butt is a great recipe to feed a crowd or to cook over the weekend for easy meal prep dinners throughout the weeks to come. Step-by-step-photos and tips for long-term storage.

Ingredients

Instructions

  1. Prepare a grill fire to 300° with hickory or pecan for smoke flavor.
  2. Pat the pork dry with paper towels and place on a clean pan or cutting board.
  3. Coat the pork with olive oil and season with pork rub. Press the rub down into the meat to get a really good coating all over.
  4. Cook over indirect fire with the grill closed. for one hour. Lower to 250° and continue to cook until pork reaches 195 - 205° internal temperature using a digital meat thermometer.
  5. Remove from grill and allow to rest 20 minutes.
  6. Pork can be slices, shredded or chopped.

Notes

Storage:

Divide the smoked pork butt into meal size portions and place in a vacuum seal bag. Store in the refrigerator up to 7 days or freeze up to 6 months. 

If you don't have a vacuum sealer, wrap tightly in several layers of plastic wrap plus a layer of aluminum foil. Refrigerate up to 4 days or freeze up to 4 months. 

Reheating Smoked Pork:

Reheat in a pan over low heat with preferred bbq sauce or in a covered pan with a bit of water over medium heat.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 540Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 167mgSodium: 129mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 45g

Nutritional information is estimated and may not be accurate.

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