Packed with robust flavors only achievable through hours in the smoker, this dish stays true to the saying that the best things take time. A simple but delicious brown sugar rub is all that’s needed to create the most juicy, tender pork dish perfect for any summer barbeque.
Make this dish for a cookout with friends or for a dinner with family. This Smoked Pork Butt is perfect on its own or shredded into a pulled pork sandwich. Looking for a side dish to serve? We love these side dishes alongside this mouthwatering entrée.
This flavorful brown sugar rub gives the pork a tasty crust and tender center. (Courtesy of Amy Dong)
Why This Recipe Stands Out It’s quick and easy to throw together with only a simple, flavor-packed dry rub needed. The smoker is what really does the work.
The dry rub can be mixed up to a week in advance for even easier prep (just store it in an airtight container in a cool, dry space until ready to use).
The brown sugar and salt in the rub work together to create a crust on the outside of the pork butt while retaining a juicy, tender center making a restaurant-quality dish in the comfort of your own backyard.
The pork butt and pork shoulder generally are interchangeable, so you can use either cut with fantastic results. Press plenty of the bold, flavorful dry rub all over the pork. (Courtesy of Amy Dong)
Place pork on smoker with the fatty side up. (Courtesy of Amy Dong)
Insert only metal probe portion of meat thermometer. (Courtesy of Amy Dong)
Make sure not to use instant-read thermometer. (Courtesy of Amy Dong)
Key Ingredients Brown sugar – Brown sugar helps create a crust on the meat and adds a touch of sweetness that balances out the smoked flavor of the pork.
Paprika – This vibrant spice is absolutely delicious on smoked dishes. For an even smokier essence, try Smoked Paprika.
Salt – We like to use Kosher Salt. It works alongside the sugar to tenderize the meat giving it that coveted fall-off-the-bone status.
Cayenne Pepper – Just a 1/2 tsp of this feisty spice gives the pork butt just enough of a kick without being overwhelming.
Freshly Ground Pepper – We like using freshly ground pepper because of its sharp, earthy flavor that complements the sweetness from the sugar so well. There are so many sides to choose from to serve with this dish. (Courtesy of Amy Dong)
Tips For Success Choose dark brown sugar to get the most tender meat and a more robust flavor from the molasses.
Use freshly ground black pepper for a bolder taste that brings out the smoky flavor of the pork.
Use hickory or maple wood for the smoker, or a blend of medium-flavored woods. Hickory is best for a stronger smoky flavor, while maple instills a more subtle, sweet taste. Choose whichever option you prefer.
Stick with a meat thermometer with a stainless steel probe and a long, metal wire that is heat safe.
Stay away from instant-read thermometers that require you to keep inserting and removing the probe into the meat. This will cause the juices to escape and make your pork too dry. Serve smoked pork in pulled pork sandwiches, or with your favorite sides. (Courtesy of Amy Dong)
What To Serve With Smoked Pulled Pork
Barbeques are the perfect occasion to try out all the side recipes! This smoked pork butt goes wonderfully with a number of different sides….