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traeger pulled pork in a pan
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4.99 from 82 votes

Easy Smoked Pork Butt

Tender and flavorful, this easy smoked pork butt recipe can be enjoyed in so many ways! Try it in a pulled pork sandwiches, over nachos, or in Chile rellenos!
Prep Time30 minutes
Cook Time10 hours
Resting Time4 hours
Total Time14 hours 30 minutes
Course: Main Course, Main Dish
Cuisine: American
Servings: 32 servings
Calories: 275kcal

Equipment

  • Smoker
  • meat thermometer

Ingredients

  • 1 8 lb bone-in pork butt roast (or picnic shoulder)
  • 2 tablespoon balsamic vinegar
  • 8 cloves garlic (slivered)
  • cup pork rub Pork Rub Seasoning
  • 1 bottle beer

Instructions

  • Rinse the roast and pat dry with paper towels. Brush with balsamic vinegar and pierce all over with a sharp knife. Fill holes with slivers of garlic. Brush with vinegar and season with spice rub. Wrap with plastic wrap or aluminum foil and refrigerate for 4 hours or overnight.
  • Bring roast to room temperature a few hours before you plan on smoking it. Crack open a beer, give it time to go flat before pouring some of it into a spray bottle. Add your favorite pellets, then fire up the smoker to 225° FSelect Super Smoke if you have that option.
  • When the smoker is ready, spritz the pork butt generously with beer, then insert the probe deep into the thickest part (make sure the probe is not touching the bone). Place on the grill grate, fat side down. Set the probe temperature to 160° F.
  • Spray roast every hour until the briskets' internal temperature reaches 160° F. It should take approximately 5 hours. Place the roast in a few layers of foil or on butcher paper. Pour approximately ¼ cup of beer over it, then seal well to lock in the juices. 
  • Reinsert the probe, then turn up the smokers temperature to 250° F. Smoke the pork until the internal temperature of the meat reaches 205° F. This will take another 3 hours or more. 
  • When it's ready, pull the roast off the grill, cover it with a towel, and allow it to rest for at least 30 minutes. Shred with two forks or meat claws to make pulled pork.

Optional Step

  • If you prefer your pulled pork slightly crispy, add the shredded pork to a large aluminum pan or a large baking sheet. Drizzle with some of the rendered juices and smoke, uncovered, at 450° F for 15 minutes until slightly crispy.

Video

Notes

  • If your smoker does not have a probe, you may want to purchase a meat thermometer that has an alarm feature and is Blue Tooth compatible like this one. It will notify you when the proper temp is reached.
  • When seasoning the pork roast, spoon the seasoning over the meat without touching the meat to avoid cross-contamination. You'll want to save any remaining rub for other uses.
  • Some people like to inject the roast with beef broth or apple juice prior to putting it on the grill. This is not really necessary when it comes to a pork butt or pork shoulder since it's already marbled with fat.
  • A pork butt roast doesn't usually need to be trimmed of excess fat. Most of it will render as it cooks.
  • Instead of basting the roast with balsamic vinegar, slather the roast with mustard or baste it with hot sauce.
  • Resist the temptation to lift the lid frequently while the pork is being smoked. This will reduce the grill's temperature and prolong the cooking time.
  • The smoking time will vary greatly, so use the suggested times as a reference point and not exact times. It's always better to give yourself extra time when smoking pulled pork. 
  • If you need to wait longer than 30 minutes before serving it, you can wrap the foil-wrapped roast in a large towel and store it in a cooler (without ice).  This will keep the roast warm until you serve it.
  • You can also broil the roast in the oven for a few minutes to get it crispy instead!

Nutrition

Serving: 1servings | Calories: 275kcal | Carbohydrates: 0g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 66mg | Fiber: 0g | Sugar: 1g