Whole Pork Butt Recipe

Trim and Pat Dry

Preheat oven or smoker to 300°F (150°C). Trim any excessively large exterior fat cap from the pork butt, leaving about 1/4 inch of fat for flavor. Pat the roast thoroughly dry with paper towels.

Make the Dry Rub

In a small bowl, combine kosher salt, granulated sugar, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, dry mustard, and cayenne. Stir until evenly mixed.

Apply Oil and Rub

Rub the pork butt all over with the olive oil so the rub adheres. Sprinkle and massage the dry rub evenly over the entire surface of the pork, pressing it into any crevices. Let sit at room temperature for 30 minutes, or refrigerate uncovered for up to 8 hours to dry-brine (if refrigerating, allow the roast to come to room temperature for 30–60 minutes before cooking).

Optional Injection/Marinade

If you want additional moisture and flavor, combine apple cider vinegar with 1/4 cup apple juice and use a flavor injector to inject several shots of the mixture into the thickest parts of the pork. This step is optional.

Prepare for cooking

Place the pork butt fat-side up on a rack in a roasting pan or in your smoker drip pan. If using an oven, set a probe thermometer into the thickest part of the meat (not touching bone). If using a smoker, maintain a steady 225–300°F (110–150°C) depending on time and equipment; 225°F for low-and-slow, 300°F for a faster roast.

Cook Low and Slow

Roast or smoke the pork butt until the internal temperature reaches about 195–205°F (90–96°C). This typically takes 1.5–2 hours per pound at 225°F, or roughly 4–6 hours for a 6 lb roast at 300°F. Monitor temperature rather than time. Every hour after the first 2 hours, baste the pork lightly with apple juice or apple cider to keep the surface moist and encourage a good bark.

Texas Crutch (optional)

When the internal temperature stalls around 155–165°F, you can wrap the pork tightly in heavy-duty aluminum foil or butcher paper with 1/4 cup apple juice added before sealing. Return to the oven or smoker and continue cooking until 195–205°F.

Rest the Meat

When the roast reaches 195–205°F and a probe slides in like softened butter, remove it from the heat. Tent loosely with foil and let rest for at least 30–45 minutes (up to 1 hour). Resting allows juices to redistribute and makes pulling easier.

Finish and Shred

Optional: brush the pork with melted butter and, if desired, a light coating of barbecue sauce. Using two forks or meat claws, shred the pork into bite-sized pieces, removing any large pieces of fat or bone. If you wrapped the pork, discard juices inside the foil or reserve for mixing with the shredded meat to moisten it—use sparingly to avoid sogginess.

Serve warm on buns with barbecue sauce and pickles, or spoon onto a platter with additional sauce on the side. Leftovers keep well refrigerated for 3–4 days or frozen up to 3 months.