Tim's Smoked Pork Butt
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Description
Smoked pork butt for pulled pork.
Ingredients
- ⅔ cup brown sugar substitute (such as Sukrin® Gold)
- 3 tablespoons applewood rub seasoning (such as McCormick® Grill Mates®)
- 2 tablespoons onion powder
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 8 pounds boneless pork butt
- 2 (12 fluid ounce) cans or bottles stout beer, divided
- 2 (12 fluid ounce) bottles hard apple cider, divided
Directions
- 1. Combine brown sugar substitute, applewood rub, onion powder, smoked paprika, garlic powder, salt, and pepper in a bowl for seasoning.
- 2. Trim pork butt, but leave a layer of fat on one side. Rub entire pork butt with 1/2 cup of seasoning blend. Cover with plastic wrap and let sit in the refrigerator for 3 days. Set aside remaining seasoning blend for another use.
- 3. Preheat smoker to 230 degrees F (110 degrees C). Place your favorite wood chips or pellets into the smoker.
- 4. Place pork butt onto the middle rack, with the fat side facing up. Pour 12 ounces of stout and 12 ounces of cider into a drip pan.
- 5. Smoke pork for 4 hours. Add remaining stout and cider to the drip pan and add more wood chips or pellets. Continue to smoke for 3 hours more. Remove the drip pan, pour drippings into a bowl, and reserve.
- 6. Continue to smoke the pork until a meat thermometer reaches 196 degrees F (91 degrees C), 1 to 3 hours more. Let rest for 1 hour.
- 7. Pull the pork with 2 forks. Pour as much of the reserved drippings over the pulled pork as you prefer. Serve.
Nutrition Facts
serving: 8 pounds pulled pork
calories: 141.8 kcal
carbohydrates: 7.4 g
protein: 12.8 g
saturated fat: 2.4 g
cholesterol: 44.6 mg
sodium: 288.8 mg
fiber: 0.2 g
sugar: 1.6 g
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