Sprig Originals's kitchen / Smoked Pulled Pork Butt with Garlic and Beer Spritz
Smoked Pulled Pork Butt with Garlic and Beer Spritz
By Sprig Originals · with credit
Adapted from hildaskitchenblog.com
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
An eight-pound pork butt studded with garlic slivers, rubbed overnight, and smoked low and slow until it pulls apart with a fork. Pile it onto buns, spoon it over nachos, or tuck it into tacos.
Ingredients
- 8 lb bone-in pork butt roast (or picnic shoulder)
- 2 Tbsp balsamic vinegar
- 8 cloves garlic, slivered
- 1/3 cup pork rub
- 1 bottle beer
Instructions
- Rinse the pork butt and pat it completely dry. Brush it all over with the balsamic vinegar, then stab it deeply every couple of inches with the tip of a sharp knife and push a sliver of garlic into each hole. Brush on any remaining vinegar and coat the whole roast generously with the rub, pressing it into the surface.
- Wrap the roast tightly in plastic wrap or foil and refrigerate at least 4 hours, ideally overnight. Pull it out 2 to 3 hours before you plan to cook so it comes up to room temperature.
- Open the beer and let it sit until flat, then pour some into a spray bottle and reserve about 1/4 cup for later. Load the smoker with hickory or apple pellets and preheat to 225°F, using the extra-smoke setting if your smoker has one.
- Spritz the roast well with beer and insert a probe thermometer into the thickest part of the meat, avoiding the bone. Set the pork on the grate fat side down and smoke at 225°F, spritzing with beer once an hour, until the internal temperature reaches 160°F — roughly 5 hours.
- Lay the roast on a few layers of heavy foil or butcher paper, pour over the reserved 1/4 cup of beer, and wrap it up tightly so no juices escape. Reinsert the probe through the wrapping.
- Raise the smoker to 250°F and cook the wrapped pork until the internal temperature hits 205°F and the probe slides in with no resistance, about 3 hours more. If it stalls, give it time — it will get there.
- Take the roast off the smoker, drape it with a clean towel, and rest it in the wrapping for at least 30 minutes (up to an hour is even better). Unwrap, pull out the bone, and shred with two forks or meat claws, tossing the meat through the collected juices.
Chef's tips
- Weigh the pork and budget about 1 1/2 hours per pound, then add an hour of slack. It's finished when the probe glides in like soft butter, not when the clock says so.
- Skip the wrap and you'll get a darker, crustier bark but a longer cook; wrapping at 160°F pushes it through the stall and keeps the meat juicier.
- If dinner is ready before your guests are, leave the wrapped roast in a dry cooler with towels — it will hold hot and safe for up to 3 hours.
- Save every drop of juice from the wrap. Skim the fat and pour it back over the shredded pork instead of reaching for sauce.
Nutrition (per serving, estimated)
280calories
25gprotein
4gcarbs
17gfat
Estimates only — values vary with brands and portions.
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