Smoked Pork Butt Recipe

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

Yellow mustard: Used as a binding agent to help the bbq rub adhere to the meat, adding a slight tangy flavor.

Bbq rub: A blend of spices and seasonings that adds a depth of flavor to the pork butt during the smoking process.

When preparing the pork butt for smoking, consider scoring the fat cap in a crosshatch pattern before applying the yellow mustard and bbq rub. This allows the seasonings to penetrate deeper into the meat, enhancing the overall flavor. Additionally, spritzing the pork with a mixture of apple juice and apple cider vinegar every hour during the smoking process can help keep the meat moist and add a subtle sweetness.

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

• pork butt - Substitute with beef brisket: Beef brisket offers a comparable cooking experience and can be smoked to achieve a similar flavor profile.

• yellow mustard - Substitute with Dijon mustard: Dijon mustard provides a similar tangy base and helps the rub adhere to the meat.

• yellow mustard - Substitute with apple cider vinegar: Apple cider vinegar can add a tangy flavor and moisture, helping the rub stick to the meat.

• bbq rub - Substitute with homemade spice mix: A mix of paprika, brown sugar, garlic powder, onion powder, salt, and pepper can replicate the flavors of a typical BBQ rub.

• bbq rub - Substitute with store-bought seasoning blend: Store-bought blends like Cajun or Creole seasoning can provide a different but complementary flavor profile.

• Allow the pork butt to cool completely after resting for at least 30 minutes. This ensures that the juices redistribute and the meat firms up, making it easier to handle.
• Shred the pork using two forks or meat claws. Separate it into manageable portions for storage.
• For short-term storage, place the shredded pork in an airtight container or resealable plastic bag. Store in the refrigerator for up to 4 days.
• To freeze, divide the shredded pork into meal-sized portions. Wrap each portion tightly in plastic wrap or aluminum foil to prevent freezer burn.
• Place the wrapped portions into a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Store the pork in the freezer for up to 3 months. For best results, consume within this time frame to maintain optimal flavor and texture.
• When ready to use, thaw the pork in the refrigerator overnight. This gradual thawing process helps retain moisture and flavor.
• Reheat the pork gently in a skillet over medium heat, adding a splash of bbq sauce or broth to keep it moist. Alternatively, use a microwave on a low setting, stirring occasionally to ensure even heating.
• Enjoy the reheated smoked pork butt in sandwiches, tacos, or as a topping for salads and soups.

• Oven Method: Preheat your oven to 250°F (121°C). Place the smoked pork butt in an oven-safe dish and add a splash of apple juice or broth to keep it moist. Cover the dish with aluminum foil and heat for about 30-40 minutes, or until the internal temperature reaches 165°F (74°C).

• Stovetop Method: Shred the leftover pork and place it in a skillet over medium heat. Add a bit of bbq sauce or broth to keep it from drying out. Stir occasionally and heat until the pork is warmed through, about 10-15 minutes.

• Microwave Method: Place the pork in a microwave-safe dish and add a small amount of apple juice or broth. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until the pork is heated through.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat without drying out the pork. Set the sous vide to 165°F (74°C). Place the pork in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge in the water bath for about 1-2 hours.

• Slow Cooker Method: Place the pork in a slow cooker and add a bit of broth or bbq sauce. Set the slow cooker to low and heat for 2-3 hours, or until the pork is thoroughly warmed.

• Grill Method: Preheat your grill to medium-low heat. Wrap the pork in aluminum foil with a splash of apple juice or broth. Place the foil packet on the grill and heat for about 20-30 minutes, turning occasionally, until the pork is warmed through.

• Smoker: A device used to cook the pork butt slowly at a low temperature, infusing it with smoky flavor.

• Meat thermometer: An essential tool to monitor the internal temperature of the pork butt to ensure it reaches 195°F (90°C).

• Basting brush: Used to evenly apply the yellow mustard on the pork butt.

• Mixing bowl: Useful for holding the bbq rub before applying it to the pork butt.

• Aluminum foil: Can be used to wrap the pork butt after smoking to retain moisture while it rests.

• Cutting board: A sturdy surface to place the pork butt on while applying the mustard and rub, and later for shredding.

• Sharp knife: Handy for trimming any excess fat from the pork butt before smoking.

• Tongs: Useful for handling the pork butt when placing it in and removing it from the smoker.

• Heat-resistant gloves: Protect your hands when handling hot equipment or the pork butt.

• Shredding claws: Specialized tools to make shredding the pork butt easier after it has rested.

Pre-mix the rub: Combine the bbq rub ingredients ahead of time and store in an airtight container.

Use a meat injector: Inject the pork butt with a marinade to enhance flavor and reduce cooking time.

Start with room temperature meat: Let the pork butt sit at room temperature for 30 minutes before smoking.

Wrap in foil: After 5 hours, wrap the pork butt in foil to speed up cooking and retain moisture.

Rest in a cooler: After smoking, wrap the pork butt in a towel and place in a cooler to rest, which keeps it warm longer.