Tim's Smoked Pork Butt

Pork butt is seasoned and smoked to tender, savory perfection in this easy recipe that's great for feeding a crowd.

• Preparation Time: 15 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 15 mins
• Calories: 142 Calories

Ingredients

• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 2 tablespoons onion powder
• 2 tablespoons smoked paprika
• ⅔ cup brown sugar substitute (such as Sukrin® Gold)
• 3 tablespoons applewood rub seasoning (such as McCormick® Grill Mates®)
• 8 pounds boneless pork butt
• 2 (12 fluid ounce) cans or bottles stout beer, divided
• 2 (12 fluid ounce) bottles hard apple cider, divided

Recipe Instructions

Step 1

Combine brown sugar substitute, applewood rub, onion powder, smoked paprika, garlic powder, salt, and pepper in a bowl for seasoning.

Step 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.

Step 3

Preheat smoker to 230 degrees F (110 degrees C). Place your favorite wood chips or pellets into the smoker.

Step 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.

Step 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.

Step 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.

Step 7

Pull the pork with 2 forks. Pour as much of the reserved drippings over the pulled pork as you prefer. Serve.