Easy Best Slow Smoked Pulled Pork Butt Recipe 

This easy best slow smoked pulled pork butt recipe is the perfect way to kick off the summer days! There is nothing more satisfying than the smell of meat being smoked! Whether your choice of smoking meat is an electric smoker or on an old fashioned grill, I believe we both can agree that smoked meat is a wonderful multi sensory experience! And creating the best pulled pork recipe no matter your method, is a rewarding process that results in tender, flavorful meat, that is amazing just on its own!

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What Type of Smoker is Best for Beginners?

With several styles of smokers on the market, I can understand how it can be daunting to choose the best one that will be the easiest to use, because I have been there. Now, I feel like I need to preface this with a disclosure:

If you are a person that only smokes meat using a gas grill or a charcoal grill, then good on you! I however, love our Pit Boss pellet smoker and refuse to give it up, because of its simplicity of use. (Find the the smoker we use here.) Running a farm, a house, homeschooling multiple kids, and running a blog can easily make your head spin, so simplicity is essential, at least in this chapter of my life. I guess that is why the grill was invented in the first place and we don’t cook steaks on an open campfire anymore, for people like me!

With that being said, the Pit Boss Wood Pellet Grill has been handsdown, the easiest smoker that I have used. Just fill up the hopper with the smoker pellets, put your meat on, turn it on, and walk away! We originally bought a smoker box, which was impossible to keep at the proper temperature, so naturally that was sent back. The research was done and the investment was made, and it has been a great one! (More on why we chose a Pit Boss over a Traeger here.)

How Much Pulled Pork Per Person

The amount of pulled pork needed per person can vary based on several factors, including: the appetite of your guests, the presence of other dishes, and whether it’s the main course or part of a larger meal. However, as a general guideline, you can estimate around 1/3 to 1/2 pound (150 to 225 grams) of pulled pork per person for a typical serving. 1/3 of a pound comes out to 5.3 ounces. I can easily eat 5 ounces of meat. My growing boys and husband (not growing! HA!), depending on the day, will eat a little more, so I tend to lean more towards a half pound or so per person. This will leave me with leftovers too. 

How to Freeze Pulled Pork

Freezing pulled pork is a great way to preserve leftovers or prepare in advance for future meals. Here’s a step-by-step guide on how to properly freeze pulled pork:

1. Cool the Pulled Pork

Allow Cooling: After cooking, let the pulled pork cool to room temperature. This helps prevent condensation and ice crystals from forming when freezing.

Separate Juices: If there are a lot of juices, you can separate them and freeze them separately or mix a portion back into the meat to keep it moist.

2. Portion the Pulled Pork

Portion Sizes: Divide the pulled pork into meal-sized portions. This makes it easier to defrost only what you need.

Individual Servings: Consider portioning into individual servings for quick and convenient meals. I do this a lot because it is a lot easier to grab out a portion or two to make pork sandwiches or pork tacos for lunch especially when there are not enough leftovers from the night before.

3.. Packaging

Freezer Bags: Use heavy-duty freezer bags. Remove as much air as possible before sealing to prevent freezer burn.

Vacuum Seal: If you have a vacuum sealer, this is the best option to maximize freshness and prevent freezer burn.

Plastic Containers: Use an airtight container if you prefer. Ensure they are designed for freezing to avoid cracking. Sometimes I will do this but only if I know that we will be eating within the next couple of weeks. I find that it tends to get frost bite a lot sooner with this method.

4. Labeling

Date and Contents: Label each bag or container with the date and contents. This helps you keep track of how long it’s been in the freezer.

Portion Information: Noting the portion size is helpful for meal planning.

5. Freezing

Flat Freezing: If using freezer bags, lay them flat in the freezer. This allows for quicker freezing and more efficient storage.

Avoid Overloading: Make sure not to overload the freezer, allowing air to circulate around the packages for even freezing.

6. Storing

Freezer Placement: Place the bags or containers in the coldest part of your freezer.

Duration: Pulled pork can be stored in the freezer for up to 4-6 months for optimal quality.

7. Thawing

Refrigerator: Thaw frozen pulled pork in the refrigerator overnight. This is the safest method and helps retain the best texture.

Why You Will Love This Pork Butt Recipe

Smoked pork butt is widely regarded as a culinary delight for several reasons, which can be attributed to the cut of the meat, the cooking method, and the flavors that develop during the smoking process. Here are the key factors that make smoked pork butt so good:

Marbling: Pork butt, also known as Boston butt, comes from the upper part of the shoulder and has a good amount of fat marbling (fat interspersed within the meat). This marbling breaks down during the long, slow cooking process, resulting in moist, tender, and flavorful meat.

Fat Content: The fat in pork butt not only adds flavor but also helps keep the meat juicy as it renders down during smoking.

Low and Slow Cooking

Tenderization: Smoking at low temperatures over an extended period breaks down the tough connective tissues in the meat, transforming them into gelatin, which contributes to the meat’s tenderness.

Flavor Development: The prolonged cooking time allows the smoke to deeply penetrate the meat, infusing it with rich, smoky flavors that enhance the natural taste of the pork.

Smoke Infusion

Smoke Flavor: The use of wood pellets (like hickory, apple, or cherry) in smoking imparts distinct, aromatic flavors to the pork butt. Each type of wood contributes different notes, from sweet and fruity to robust and earthy.

Bark Formation: The outer layer, known as the bark, forms as a result of the Maillard reaction, where the rub and the natural sugars in the meat caramelize. This bark is packed with concentrated flavors and adds a delightful texture contrast to the tender meat inside.

How to Serve Pulled Pork

This simple recipe makes the best bbq pork sandwiches! You can also serve the pulled pork on buns with coleslaw. Using it as a filling for tacos or burritos is another one of our favorite ways to enjoy it.  A common way to serve it when having guests over is with sides like baked beans, cornbread, and pickles.

How Long to Smoke Pulled Pork

Smoking a pork butt (the cut typically used for pulled pork) is a process that requires patience to achieve the best results. The general guideline is to smoke the pork butt at a low temperature over an extended period. I have found that the best temperature to cook meat low and slow is 225 degrees F. You will want to cook the pork butt for 1.5 to 2 hours per pound until the internal temperature or the pork reaches 195 degrees Fahrenheit. This can take anywhere between 12 to 16 hours. I like to use a probe meat thermometer that will give me an alert on my phone when the meat is at the desired temperature. This is the best way to keep your pork roast from over cooking especially if you are a busy parent like me!

Tips for Smoking Pork Butt

• Patience is key: Smoking is a slow process, but the results are worth it. Make sure to cook your meat on low heat the entire time. The internal temperature of the pork should reach 195 degrees. 
• Temperature monitoring: Make sure to use a thermometer to ensure accurate internal temperatures. This is the probe thermometer I use and love. As mentioned above it will notify me via app when the meat is ready. I can also check in on it and see how the temperature is coming along.
• Moisture maintenance: Regular spritzing helps keep the meat moist and adds flavor. Make sure that if and when your do this, you do it fairly quickly, otherwise it will keep lowering the temperature and take longer for your meat to cook.

Ingredients

• Bone-in pork butt (Boston Butt): 6-8 pounds
• Yellow Mustard or dijon mustard: 1/4 cup (for the binder)
• Your favorite dry rub (or check out this recipe with simple ingredients you probably already have in your pantry. The Best Award Winning Homemade Dry Rub for Ribs) 
• Wood Chips: Hickory or apple wood are great choices
• Apple Juice or Apple Cider Vinegar: For spritzing
• BBQ Sauce: Optional, for serving

What You Will Need

• Smoker:  electric, or pellet smoker
• Thermometer: Instant-read or probe
• Aluminum Foil: For wrapping

Easy Best Slow Smoked Pulled Pork Butt Recipe 

Preparation:

Rinse the cut of pork under cold water.

Pat the pork dry with a clean paper towel.

​Coat the pork butt with yellow mustard to help the rub adhere.

Generously coat the pork butt with the rub on all sides. Let it sit at room temperature while you prepare the smoker.

Preparing the Smoker:

​Heat your smoker to 225°F (107°C). Use hickory or applewood chips for smoke.

​Ensure there is a consistent supply of smoke for the first several hours.

Smoking the Pork:

​Put the pork butt on the smoker grate, fat side up.

 Keep the smoker at a steady 225°F. This is crucial for even cooking.

Spritzing: Every hour after the first 3 hours, spritz the pork with apple juice or apple cider vinegar to keep it moist.
Cook Time:

Smoke the pork butt until it reaches an internal temperature of about 160°F (71°C). This usually takes 6-8 hours.

Once it hits 160°F, wrap the pork butt tightly in aluminum foil to prevent drying out and to speed up the cooking process.

Place the wrapped pork into a preheated oven with the temperature at 250 degrees and continue cooking the pork until it reaches 195-205°F (90-96°C). This can take another 3-4 hours.

Resting:

​Remove the pork butt from the smoker and let it rest in the foil for at least 1 hour. This helps the juices redistribute throughout the meat.

Pulling the Pork:

 Unwrap the pork and use two forks or your hands to pull the meat apart into shreds.

Mix in some barbecue sauce if desired, or serve it on the side.

Enjoy your delicious, slow smoked pulled pork!

Make this BBQ pulled pork with this BBQ sauce recipe! The Best Easy Homemade Smoked Meat BBQ Sauce Recipe

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