Smoked Pork Butt

Nothing beats homemade Smoked Pork Butt, easy to pull apart and seasoned with South African spice rub. Pull apart tender with delicious flavors, slow smoked to perfection. Plus you'll use this Spice Rub for all your summer bbq smoked meats.

Why You'll Love This Recipe

• Low and Slow - this ensures the Smoked Pork is fall apart juicy
• Pulled Pork - so tender that you can rip it apart with your hands
• Spice Rub - inspired by the flavors of South Africa, they know how to Braai (Bbq)
• Juicy Spritz - my secret smoking spritz ensures subtle flavor without drying out the meat

Ingredients and Equipment

• Pork - I used Pork Butt (Pork Collar Butt) or Boston Butt
• Worcestershire Sauce - to season the meat
• Spice Rub - you'll love the tasty rub below
• Bbq Spritz - to add flavor and moisture
• Smoker - Offset Smoker or Traeger Pellets
• Charcoal - real Charcoal or Briquettes
• Wood - Apple Wood
• Pink Butchers Paper - optional
• Foil - to cover pork for resting

South African Spice Rub (Braai Dry Rub)

• 2 tablespoons Cumin Seeds
• 2 tablespoons Coriander Seeds
• 3 tablespoons Paprika
• 1 tablespoon Salt
• 2 teaspoons Soft Brown Sugar
• 1 teaspoon Mustard Powder
• 1 teaspoon Ground Allspice
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Peri Peri Spice (or substitute with Cayenne)

1. Smash It - using a pestle and mortar, finely crush Cumin Seeds and Coriander seeds to release flavor.
2. Combine - add the remaining spices and mix until evenly combined. Ready to use!

How to Smoke Pork Butt

1. Prepare Pork - cut off any excess pieces of fat or remove any roast netting (I bought this pork roast from Costco).
2. Season Pork - generously drizzle pork with Worcestershire Sauce to help spice rub stick to the meat. Rub the pork with spice rub until evenly coated.
3. Prepare Smoker - place a foil tray filled with water in the base of the smoker for moisture. Light the charcoal in a chimney starter. After charcoal is fully lit and white, place in the offset smoker. Heat smoker between 225°F-250°F (110°C-120°C).
4. Insert Probe - place probe in the center of the roast, in the thickest part.
5. Place in Smoker - place pork on a grill in the smoker, fat side up. Close smoker lid.
6. Add Wood - place 2 pieces of Apple Wood or your favorite smoking wood on top of the charcoal to maintain smoke. Maintain temperature by adjusting vents.
7. Bbq Spritz - mix 1 cup of Apple Cider Vinegar, 3 tablespoons of Worcestershire Sauce and a shot of Whiskey to make a spritz. Spray over Smoked Pork every hour.
8. Smoke - it takes approximately 1½ -2 hours per pound (500g) to make pulled smoked pork to reach internal temperature of 205°F (96°C). This can take from 8-12 hours. Remember to spritz.
9. Texas Crutch - a timesaver that ensures juicy and tender smoked pork every time. Remove meat from smoker. Spritz one final time and tightly wrap in pink food grade butchers paper. Place back into smoker until internal temperature is reached.
10. Rest - removed Smoked Pork, cover with foil and allow to rest for at least 45 minutes to an hour.
11. Pull Pork - using 2 forks, quickly shred Pork into bit size pieces. Pour any remaining juices back over the meat.
12. Serve - enjoy and serve as main dish, tacos or inside buns.

Best Cuts of Pork to Smoke

• Pork Butt (Boston Butt) - most common cuts for Smoking Pork with a great balance of meat, fat and connective tissue. Perfect for pulled smoked pork.
• Pork Picnic Shoulder - higher connective tissue and fat, comes from lower part of shoulder.
• Pork Ribs - Baby Back or St Louis Style
• Pork Belly - the fat renders for a delicious smokey pork
• Pork Loin - a quicker method to smoke pork, ready with internal temperature of 145°F (63°C).

Beating the Stall

The hardest part of watching and waiting for your meat to smoke is when the temperature stalls climbing. This usually happens at around 160°F (71°C) and can take hours to climb. Wrapping in Pink Butchers Paper (for smoking) or just in Aluminum Foil will help speed up the process. Otherwise you can wait it out until temperature rises.

Smoked Pork Variations

• Spicy Smoked Pork - for spicy kick, use this homemade Peri Peri Seasoning as the rub - Nando's Hot!
• Texas Style - use equal parts of salt and pepper for a classic Texan rub
• Asian Smoked Pork - mix equal parts of Hoisin and Soy Sauce with ginger and garlic to rub over the pork butt. Save some sauce to heat as a glaze before serving.
• Bbq Glaze - after smoking, glaze with your favorite Bbq Sauce or Carolina Gold sauce

Recipe Tips and FAQs

• Start Early - it will take 8-12 hours to make Smoked Pork Butt, and people often underestimate the time it takes, and try to rush the process. Start early to ensure proper timing of low and slow.
• Meat Thermometer - always use meat thermometer to check internal temperature to ensure it's properly cooked to falling apart.
• Maintain Temperature - crucial for proper smoking, adjust temperature as needed, adding extra smoking wood as well. Temperature range between 225°F-250°F (110°C-120°C).
• Modify Spritz - some people just spritz with Apple Juice or Apple Cider Vinegar, adjust to your own ratios with Worcestershire. However, you'll love the addition of Worcestershire Sauce and Whiskey.

Best Wood for Smoking Pork

• Apple Wood
• Hickory
• Cherry Wood
• Pecan
• Oak Wood

Storage and Reheating

• Fridge - place in airtight container and keep refrigerated. Enjoy within 3 days.
• Freezer - place in Ziploc bag and remove excess air. Freeze and enjoy within 3 months. Defrost in fridge overnight before reheating.
• Reheating - place smoked pork in an oven proof dish with a splash of apple juice or chicken broth. Cover with foil and heat until warm. Alternatively heat in a stovetop skillet or microwave in 30 second increments.

Smoked Pork Butt Serving Ideas

• Main Meal - it's the hero of the dish, serve with your favorite side dishes
• Pulled Pork Sandwiches - don't make a burger, make this instead!
• Salad with Smoked Pork - add to your favorite garden salad (perfect for work lunches)
• Pulled Pork Tacos, Quesadillas or Nachos - have some fun on Taco Tuesday (great for leftovers)
• Smoked Pork Pizza - the flavor is amazing when you add shredded pork to your homemade pizza

Sides to Serve with Smoked Pork Butt

• Coleslaw (KFC style)
• Potato Salad (Russian Style)
• Asian Coleslaw
• Corn Bread
• Dill Pickles
• Garden Salad
• 7 Bean Salad (for large parties)
• Baked Beans
• Smoked Corn on the Cob

Smoked Pork is crazy delicious, budget friendly and perfect for this summer bbq season. Versatile as a main dish, a South African Braai or Bbq favorite with so many ideas to enjoy leftovers. There's not a summer that goes by that I won't make Smoked Pork. Bon Appetit! Приятного аппетита!

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