Smoked Pork Butt Recipe

Pork butt: This is a cut from the upper part of the shoulder from the front leg of the pig. It's well-marbled and perfect for slow cooking.

Kosher salt: A coarse-grained salt that is less dense than table salt, ideal for seasoning meats.

Brown sugar: Adds sweetness and helps create a caramelized crust on the pork.

Paprika: Provides a mild, sweet pepper flavor and a rich red color.

Black pepper: Adds a sharp, pungent flavor that complements the other spices.

Garlic powder: Offers a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Delivers a sweet and savory onion taste in a convenient powdered form.

Cayenne pepper: Brings heat and a bit of spice to the seasoning mix.

When applying the rub to the pork butt, make sure to massage it thoroughly into every crevice and surface. This ensures that the seasoning penetrates the meat, enhancing the flavor profile. Additionally, consider letting the pork sit with the rub for a few hours or even overnight in the refrigerator. This allows the spices to meld with the meat, resulting in a more flavorful and tender smoked pork butt.

• pork butt - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it an excellent alternative for smoking.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good replacement in rubs and marinades.

• brown sugar - Substitute with white sugar mixed with molasses: Mixing white sugar with a small amount of molasses mimics the flavor and moisture content of brown sugar.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky flavor that enhances the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile and can be used in the same quantity.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor and texture, making it a suitable replacement.

• onion powder - Substitute with granulated onion: Granulated onion provides a similar flavor and texture, making it an effective substitute.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes offer a similar heat level and can be used to achieve the desired spiciness.

• Allow the pork butt to cool completely before storing. This helps maintain its moisture and flavor.
• Divide the smoked pork into manageable portions. This makes it easier to reheat only what you need.
• Wrap each portion tightly in plastic wrap or aluminum foil. This prevents freezer burn and keeps the meat fresh.
• Place the wrapped portions into airtight freezer bags or containers. Label each with the date to keep track of storage time.
• Store the pork butt in the refrigerator for up to 4 days. This is ideal for short-term use.
• For longer storage, place the portions in the freezer. The smoked pork can be frozen for up to 3 months without losing quality.
• When ready to use, thaw the pork butt in the refrigerator overnight. This ensures even thawing and maintains texture.
• Reheat the smoked pork gently in the oven at 250°F (121°C) until warmed through. This prevents drying out.
• Alternatively, reheat in a slow cooker on low, adding a bit of broth or barbecue sauce to keep it moist.
• Enjoy the smoked pork in various dishes like sandwiches, tacos, or salads. The possibilities are endless!

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the smoked pork butt in an oven-safe dish and add a splash of apple juice or broth to keep it moist.
  3. Cover the dish with aluminum foil to trap the moisture.
  4. Heat in the oven for about 30-40 minutes or until the internal temperature reaches 165°F (74°C).

• Stovetop Method:

  1. Shred the pork if it isn't already.
  2. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  3. Add the shredded pork to the skillet and pour in a bit of broth or barbecue sauce.
  4. Stir occasionally and heat until the pork is warmed through, about 10-15 minutes.

• Microwave Method:

  1. Place the pork in a microwave-safe dish.
  2. Add a splash of apple juice or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Heat on medium power for 2-3 minutes, then stir and check the temperature. Repeat until the pork is heated through.

• Sous Vide Method:

  1. Place the pork in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Slow Cooker Method:

  1. Place the pork in the slow cooker.
  2. Add a bit of broth or barbecue sauce to keep it moist.
  3. Set the slow cooker to low and heat for 2-3 hours, or until the pork is warmed through.

• Smoker: A device used to cook the pork butt at a low temperature with smoke, imparting a rich, smoky flavor.

• Mixing bowl: Used to combine the salt, brown sugar, paprika, black pepper, garlic powder, onion powder, and cayenne pepper into a spice mixture.

• Meat thermometer: Essential for checking the internal temperature of the pork butt to ensure it reaches 195°F (90°C).

• Tongs: Handy for placing the pork butt in the smoker and removing it once it's done cooking.

• Cutting board: Provides a stable surface for resting the pork butt after it’s removed from the smoker.

• Aluminum foil: Useful for wrapping the pork butt during the resting period to retain heat and moisture.

• Knife: Needed for slicing or scoring the pork butt before applying the spice rub.

• Basting brush: Optional, but can be used to apply additional layers of seasoning or sauce during the smoking process.

• Oven mitts: Protect your hands when handling hot equipment or the pork butt.

• Timer: Helps keep track of the cooking and resting times to ensure perfect results.

Prepare the rub in advance: Mix the spices the night before to save time on the day of smoking.

Use a meat thermometer: This ensures the pork butt reaches the perfect internal temperature without constant checking.

Preheat the smoker early: Start preheating your smoker while you prepare the meat to save time.

Resting time: Use the resting period to prepare sides or clean up, making the most of your time.

Batch cooking: Smoke multiple pork butts at once and freeze leftovers for future meals.