Smoked Pork Butt
After many hours on the smoker, this smoked pork butt recipe will yield an irresistible, smoky, tender and juicy meat.
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Servings: 10
Ingredients
- 4 - 5 lb pork butt, trimmed
- 1/4 cup yellow mustard
- 1/2 cup all-purpose seasoning
Instructions
- Rub mustard all over the exterior of the pork butt. Then season generously with the all-purpose seasoning blend.
- Place the pork on the indirect side of the barbecue and insert a heat proof digital thermometer. Ensure the thermometer does not hit the bone. Set the temperature to 160°F. Close the lid and cook undisturbed.
- Once the thermometer reads 160°F remove the pork from the barbecue. Wrap the pork in heavy duty aluminum foil or butcher’s paper. Place the pork back on the barbecue and insert the digital read thermometer again. Set the temperature to 190°F-205°F.
- Once the thermometer reads the final temperature (as above) transfer the pork to a baking sheet and allow it to rest for 30-45 minutes.
- Unwrap the pork and remove the bone. Cut the pork into pieces and serve. Mix back in any juices that have come from the pork – don’t waste this flavour! Set up a drip tray underneath the pork to catch the fat that drips.
Video
Notes
Serving suggestions:
- Toss pork with barbecue sauce and serve over rice and beans.
- Toss pork with salsa and use as a filling for tacos or as a taco bowl.
- Serve beside grilled vegetables and potato salad.
Nutrition Facts
Smoked Pork Butt
Serving Size
1
Amount per Serving
Calories
242
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
93
mg
31
%
Sodium
181
mg
8
%
Potassium
639
mg
18
%
Carbohydrates
9
g
3
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
28
g
56
%
Vitamin A
226
IU
5
%
Vitamin C
1
mg
1
%
Calcium
223
mg
22
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.