Whole Butt Recipe

Trim and score

Remove the pork butt from packaging and pat dry with paper towels. Leave a thin layer of fat (about 1/4 inch) but trim any excessively thick hard fat or loose silver skin. Lightly score the surface of the fat in a 1-inch crosshatch to help rub penetration and render fat.

Make dry rub

In a bowl, combine kosher salt, coarse black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin, mustard powder, and chili powder. Whisk to combine and break up any clumps of sugar or spices.

Apply oil and rub

Brush the pork all over with the olive oil so the rub adheres. Generously apply the dry rub, pressing it into the meat on all sides and into the scored fat. Use about two-thirds of the rub for the exterior and reserve the rest for basting or additional seasoning during the cook. Place the seasoned butt in a large pan or tray, cover with plastic wrap or place in a zip-top bag, and refrigerate for at least 4 hours or overnight for best flavor. If short on time, let sit at room temperature for 30–60 minutes before cooking.

Make mop/spritz

Combine apple cider vinegar, apple juice, and Worcestershire sauce in a jar or bowl. This will be used to spritz the meat every 45–60 minutes during the smoke to maintain moisture and add flavor.

Prepare smoker / grill

Set up your smoker for indirect cooking and preheat to a stable 225°F (107°C). If using a charcoal grill, bank coals to one side and place a drip pan filled with 2 cups water under the cooking grate on the cool side. Add wood chunks or soak wood chips and add them to the coals or smoker box to produce smoke.

Place pork on smoker

Remove the pork from the refrigerator and let it come close to room temperature (20–30 minutes). Position the pork butt fat-side up on the smoker grate over the drip pan so rendered fat can baste the meat. Insert a leave-in probe thermometer into the center of the meat, avoiding bone.

Smoke low and slow

Smoke the butt at 225°F (107°C). After the first 90 minutes, begin spritzing the pork with the apple cider/apple juice mixture every 45–60 minutes. Maintain smoker temperature and replenish fuel/wood as needed. Smoke until the internal temperature reaches about 160–165°F (71–74°C); this typically takes approximately 6–8 hours for an 8 lb butt, but times vary.

Wrap (optional stall help)

When the internal temperature stalls around 150–165°F and the meat develops a dark, tacky bark (often around 4–6 hours), remove the pork and wrap tightly in heavy-duty aluminum foil or butcher paper with a splash of 1/4 cup apple juice inside to help push through the stall. Return the wrapped butt to the smoker and continue cooking until the internal temperature reaches 195–205°F (90–96°C), about another 2–4 hours depending on size.

Rest

Once the target temperature (195–205°F) is reached and the probe slides in with little resistance, remove the butt from the smoker. Keep it wrapped and place in a cooler or insulated container for at least 1 hour (up to 2 hours) to rest and redistribute juices.

Shred and finish

Carefully unwrap the rested pork. Using two forks or meat claws, shred the pork into bite-sized pieces, removing large chunks of fat and any bone. Toss the shredded pork with reserved rub if you kept some, and add barbecue sauce to taste (start with 1 cup and add more as desired). Keep warm until serving.

Serve

Serve the pulled pork on buns, with pickles, coleslaw, or your preferred sides. Leftovers can be refrigerated for up to 4 days or frozen for 3 months.