Smoked Pork Butt (Pulled Pork)

By Sprig Originals ✓ · with credit

Adapted from thewoodenskillet.com

A bone-in pork butt rubbed with smoked paprika and lemon pepper, rested overnight, then smoked low and slow at 225°F until it pulls apart with two forks. Feeds a crowd with almost no hands-on work.

Ingredients

• 2 1/2 tablespoons smoked paprika
• 2 1/2 tablespoons lemon pepper seasoning
• 2 tablespoons kosher salt
• 1 tablespoon smoked garlic powder (or regular garlic powder)
• 1/2 tablespoon ground black pepper

• 4 pound pork butt, bone-in
• 2 tablespoons Worcestershire sauce
• 2 tablespoons liquid smoke
• 1/2 cup yellow mustard

• 1/2 cup apple cider vinegar
• 1/2 cup apple juice
• 1/2 cup water

Instructions

1. Let the pork butt sit out until it loses its fridge chill, then rinse it under cold water, pat it very dry with paper towels and set it on a rimmed baking sheet.
2. Stir the smoked paprika, lemon pepper, kosher salt, garlic powder and black pepper together in a small bowl.
3. Pour the Worcestershire sauce over the pork and rub it in on all sides, then do the same with the liquid smoke, then smear the yellow mustard over every surface. Pack the spice rub on in generous handfuls until the whole roast wears a thick, even crust — get into the folds and around the bone.
4. Wrap the pork tightly in plastic wrap, slide it into two nested plastic bags and refrigerate at least 12 hours or overnight. Unwrap it and let it come to room temperature, about 1 hour, before it goes on the smoker.
5. Fire up your smoker with apple or hickory wood and hold it steady at 225°F. Mix the apple cider vinegar, apple juice and water in a spray bottle and park it next to the smoker.
6. Set the pork on the grate fat side up. Spritz it every 45 to 60 minutes and top up the wood as needed. Smoke until a probe thermometer in the thickest part reads at least 190°F and slides in with no resistance — roughly 60 to 90 minutes per pound, so 6 to 8 hours for a 4-pound butt.
7. Move the pork to a baking sheet, wrap it tightly in foil, then bundle it in a couple of kitchen towels and let it rest a full hour. Pull the bone out, shred with two forks and serve.

Chef's tips

Nutrition (per serving, estimated)

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