Slow Smoked Pork Butt Recipe

Servings: 8+

Prep Time: 30 Hours

Cook Time: 8.5 Hours

Rest Time: 30 Minutes

Total Time: 9.5 Hours

Good For: Lunch or Dinner

About this recipe

This method of slow-smoking a pork butt results in incredibly tender, juicy meat that practically pulls itself apart. While it takes hours to cook, most of that time is hands-off. Whether you're making BBQ sandwiches or building out a meal of your own, this versatile meat will deliver serious flavor.

This recipe was inspired by BBQ tournament winner Jeff Raymond, who originally cooked it on a Big Green Egg. We used the same approach, but you can use any smoker or grill that holds a steady temperature.

Notes: A larger pork butt works fine, just allow for extra cook time.

Great for BBQ sandwiches, plated meals, tacos, nachos, and more.

Ingredients

8 lb. pork butt from Don’s Meat Shop
Your favorite BBQ rub
Tin foil

Instructions:

Step 1: Rub the pork butt generously with your favorite BBQ seasoning. Refrigerate for 30 minutes to let the flavors soak in. (We used Emeril’s Essence + 3 tbsp brown sugar.)
Step 2: Preheat your smoker or grill to 225°F.
Step 3: Place the pork fat side up and cook uncovered for 4 hours.
Step 4: Carefully remove the pork and increase the smoker’s temperature to 325°F.
Step 5: Wrap the pork tightly in foil, fat side down. Once the smoker reaches 325°F, return the pork and cook for another 4½ hours.
Step 6: Remove from heat and let the pork rest, still wrapped in foil, for 30 minutes.
Step 7: Pull apart, serve, and enjoy!