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Homemade smoked pulled pork in a white bowl for Easy Best Slow Smoked Pulled Pork Butt Recipe.

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! This recipe creates a tender, flavorful meat, that is amazing just on its own!
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 to 8 pounds of pulled pork
Author: Stephanie

Ingredients

  • Bone-in pork butt Boston Butt: 6-8 pounds
  • Yellow Mustard or dijon mustard: ¼ 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

Instructions

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!