Smoked Pork Butt Recipe (Smoked Pulled Pork Recipe)

Prep Pork: Ensure the 4 pound pork butt has come to room temperature. Rinse it under water and pat dry with paper towel and place on a cookie sheet.

Make Spice Rub: In a small bowl, combine 2 ½ tablespoons smoked paprika, 2 ½ tablespoons lemon pepper, 2 tablespoons kosher salt, 1 tablespoon smoked garlic powder, ½ tablespoon ground black pepper and ½ teaspoon cayenne pepper. Set aside.

Season Pork: Take 2 tablespoons worcestershire sauce and pour all over pork butt ensuring it is thoroughly covered. Repeat with 2 tablespoons liquid smoke and then with ½ cup yellow mustard. Take Pork Spice Rub and start sprinkling/rubbing in generous amounts all over pork shoulder ensuring that a thick layer is created - every nook and cranny.

Wrap + Rest: Completely and tightly wrap pork shoulder in plastic wrap. Then double bag it in plastic bags and put in fridge for a minimum of 12 hours. After a minimum of 12 hours has passed, remove pork butt from fridge, unwrap and let come to room temp.

Prep Smoker + Spritz: Start smoker and bring up to 225℉. Combine ½ cup apple cider vinegar, ½ cup apple juice and ½ cup water and put in spray bottle and set by your smoker.

Smoke Pork: Once smoker reaches 225℉ and pork butt is at room temp place pork butt on your smoker, fat side up. Spray/spritz the pork every 45-60 minutes with spray bottle. Add additional smoking chips, as needed. Smoke until pork butt reaches a minimum of 190℉ internal temp (approximately 60-90 minutes per pound) - use internal meat thermometer or probe thermometer to track the internal temperature of the pork.

Rest: Remove from smoker and place on cookie/baking sheet or large plate. Wrap in aluminum foil and then again in a couple kitchen towels (this helps lock in the moisture). Let rest for one hour.

Serve: Shred with two forks and serve (we love serving it with homemade bbq sauce and spicy purple cabbage slaw)!