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12-Step Pork Butt
Simple 12-step method for perfect smoked pork butt (pulled pork). Low and slow until fall-apart tender.
Recipe Overview
Ingredients
- • 10 lb Pork Butt (Boston Butt) (with large money muscle)
- • Yellow Mustard (for slather)
- • Hot Sauce (for slather)
- • Worcestershire Sauce (optional for slather)
- • Kosher Salt (generous amount)
- • Coarse Black Pepper (generous amount)
- • Garlic Powder (generous amount)
- • Onion Powder (generous amount)
- • Heavy Duty Foil (double layer for wrapping)
Watch the Recipe
Related Posts
October 12th is National Pulled Pork day, which I’m convinced is just a marketing scheme - but it is a good time to reflect on my smoked meat journey. Pulled pork is what got me into smoking meat.
📹 Recipe Video
youtube • 0:44
Ingredients
Recipe yield: 10-12 people
- 10 lb (4.5 kg) Pork Butt (Boston Butt)(with large money muscle)
- Yellow Mustard(for slather)
- Hot Sauce(for slather)
- Worcestershire Sauce(optional for slather)
- Kosher Salt(generous amount)
- Coarse Black Pepper(generous amount)
- Garlic Powder(generous amount)
- Onion Powder(generous amount)
- Heavy Duty Foil(double layer for wrapping)
Equipment Needed
- •Smoker or grill
- •Foil
- •Probe thermometer
- •Paper towels
🔧 Equipment Needed:
- • Smoker or grill
- • Foil
- • Probe thermometer
- • Paper towels
Instructions
12 stepsBuy the butt
Get a pork butt that's 10+ pounds with a big money muscle (the separate muscle cap on top).
Tips
- •Bigger is better - more bark surface area
- •Money muscle is the prize cut
Trim hard fat
Remove any hard fat that won't render during the cook. Leave soft fat.
Tips
- •Don't over-trim
- •Hard fat feels waxy
Dry the surface
Pat down with paper towels to remove excess moisture.
Tip
- •Dry surface = better bark
Apply slather
Coat with mustard and hot sauce. This helps rub stick and adds flavor.
Tips
- •Yellow mustard is traditional
- •Add Worcestershire for umami
Apply rub
Season generously with kosher salt, black pepper, garlic powder, and onion powder.
Tips
- •Don't be shy with rub
- •Cover all surfaces evenly
Smoke low and slow
Smoke at 250°F (121°C) for approximately 6 hours until bark is set and internal temp is around 165°F (74°C).
Tips
- •Use hardwood or fruitwood
- •Spritz every hour after 3 hours
Check the fat
Poke the fat cap - it should feel squishy, not firm. This means fat is rendering.
Tip
- •Squishy fat = ready to wrap
Wrap in foil
Wrap in two layers of heavy-duty foil. Return to smoker and continue cooking.
Tips
- •Double wrap prevents leaks
- •Can add liquid (apple juice, etc.) before wrapping
Cook until probe-tender
Continue cooking until internal temp hits 195-203°F (91-95°C). Probe should glide through like butter with no resistance.
Tips
- •Temperature is a guide
- •Tenderness is what matters
- •Don't rush this step
Rest
Remove from smoker and rest for at least 1 hour (wrapped in towel in cooler for longer holds). This lets juices redistribute.
Tips
- •Can hold 4+ hours in cooler
- •Juices will reabsorb during rest
Shred
Use the bone to shred the meat. Remove and save the money muscle for you and your closest friends.
Tips
- •Money muscle is ultra-tender
- •Remove any unrendered fat while shredding
Serve
Enjoy with BBQ sauce, coleslaw, and pickled red onions on buns or by itself.
Tips
- •Sauce on the side lets people choose
- •Save leftovers for tacos, nachos, pizza
You've completed all 12 steps. Time to eat.
Important Notes
Total cook time varies based on size and smoker temperature. Plan for 1.5-2 hours per pound at 250°F (121°C). The probe test is more important than exact temperature.
⚠️ Important Notes:
Total cook time varies based on size and smoker temperature. Plan for 1.5-2 hours per pound at 250°F (121°C). The probe test is more important than exact temperature.
Pro Tips
- •Start early - this is an all-day cook
- •Don't open smoker unnecessarily - loses heat
- •Stall around 165°F (74°C) is normal - just be patient
- •Wrapping speeds up cook and keeps meat moist
💡 Pro Tips:
- • Start early - this is an all-day cook
- • Don't open smoker unnecessarily - loses heat
- • Stall around 165°F (74°C) is normal - just be patient
- • Wrapping speeds up cook and keeps meat moist
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Gear for This Recipe
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