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.
Servings: 24 Servings
Calories: 540kcal
Ingredients
- 10 pound pork butt
- ¼ cup olive oil
- ½ cup Pork Rub
Instructions
- Prepare a grill fire to 300° with hickory or pecan for smoke flavor.
- Pat the pork dry with paper towels and place on a clean pan or cutting board.
- 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.
- 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.
- Remove from grill and allow to rest 20 minutes.
- 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
Serving: 1g | Calories: 540kcal | Protein: 45g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 21g | Cholesterol: 167mg | Sodium: 129mg