Yall's favorite way to cook a pork butt....go!

Put in my smoker

I've followed this guys format pretty close on the last two and they've turned out very good..

http://allrecipes.com/recipe/236104/bobs-pulled-pork-on-a-smoker/

I like the drippings to make my sauce. I put mine in a cooking bag with liquid smoke at220 for six to eight hours. It pulls right apart.

Make sure the bone pulls or falls right out no matter how you cook it.

Smoker for some pulled pork.

I'm going to smoke one this weekend after this rain starts to push away. Any sauce or good seasoning to prep with? best temps to go for and how long. I haven't used my new smoker yet..

Mix up equal parts of kosher salt and coarse ground black pepper (i usually do 1/4 cup of each), and then add several teaspoons of garic powder, onion powder, and paprika. Mix that up well. Rub the pork butt with a tablespoon of olive oil and apply the seasoning. Don't be afraid to heavily season it, pork can take a lot and the remaining seasoning will mix in with the meat when you shred it. Throw it on the pit at 250, fat side up. I like to mix up some apple juice and apple cider vinegar in a spray bottle and use that to keep it moist while it cooks. Cook it for 4-6 hrs until the fat cap splits, then remove from pit, wrap in foil (spray with the apple juice/apple cider mix) then back on the pit for another 4-6 hrs. Once it has been in foil for about 4 hrs I start checking the bone with tongs and if it is easy to remove and pull out, you're done. Let it rest for 45 min to an hour and shred it.

This is pretty much my exact recipe. Only changes are to add about 2 tbsp of dry mustard to the rub, and cook to an internal temp. of 202-205. I've found breaking 200 degrees is the magic number for pulled pork.

On a cold, windy, miserable day, I had to cook a couple of butts. So, I went the oven route and it turned out fantastic.

Bone-in Pork Shoulder (Butt) [I used one eight pounder and one 7 pounder; you decide what you need]
Liquid Smoke
Rub of your choice
1 large sheet pan
1 baking rack
Foil
Non-stick spray
Digital thermometer [Trust me, you’ll use it more than you think…don’t be so cheap…go get one.]

Pre-heat oven to 250 degrees. Remove meat from package and wash with cold water. Pat dry with paper towels. Line sheet pan with foil and place rack on top. Spray rack well with non-stick spray. Cover the roast with liquid smoke (Get it wet and I suggest you use rubber gloves) then a good coat of rub on all sides. Let sit until rub looks ‘wet’. Add a little more rub to top and sides (Only one coat of rub on fat cap). Place meat on baking rack fat cap down. Place on middle rack in oven. Insert digital thermometer and cook until internal temperature is at or near 190 degrees [8-10 hours…mine took 12]. If it goes into a stall as large cuts of meat do when cooking low and slow, crank the heat up to 300 for the last 30 minutes or so. Once the meat reaches 190 remove from oven and immediately double wrap it in foil. Use an old towel to then wrap the meat and place in a cooler. Make sure the cooler has no dead space. Use old towels if needed to fill it up. Let set for at least two hours. Remove from cooler and foil, glove up and shred or ‘pull’ the pork and enjoy. Use the fat cap if you need more moisture or flavor; just plan on having a heart attack at age 55 like me. Also, It’s just me, but I add the BBQ sauce to the sandwich; I do not mix in the meat. Hope it works for you.

Put some sugar in your rub.

pretty spot on when I am doing on my smoker but I tend to run a bit lower temperature (180-200) and longer duration (8-14 hours depending on size), wrap and move to hotter portion of the pit until center hits 200 degrees. Most of the time when I do this, I slice it instead of shredding. Any leftovers get shredded though.

I go on a mission trip each year to the PNW and I am cook for our group of 30-60 people that go with us plus the PNW home church staff & families. I don't have access to a smoker/pit up there, so I can't do the above. But a lady that went with us 5 years ago, said she had a great recipe for pulled pork for a large group. Either using crock pot(s) or a roaster oven, season pork like above and place in pot/roaster oven, then pour 2x 2 liter bottles of Root Beer into cooker and a bottle of chipotle BBQ sauce. turn on medium and let it roll all day. the bone will pull out like a hot knife thru butter. drain juices into a separate container, use 2 forks to shred the pork and pour desired amount of juices back over while stirring. I did this for 70 people one night using about 35 lbs of pork shoulders/butts in a roaster oven. I also served salad, 3 side veggies and a dessert. We used the leftovers a couple of nights later when I did a baked potato bar (plus salad, veggies and dessert). You could do with any soft drink (like Dr. Pepper if that's your thing), but it was very well received by the group if cooking for a large crowd. Crock pot would work for a smaller group.

my wife cooks them in crock pot and they turn out great.

Always.. Gotta have brown sugar in the rub..

I use the Kamado Joe utube recipe.

I never put any sugar in any of my bbq rubs...Most store bought rubs I've tried have way too much sugar in them. I've been making my own rubs for years (usually following tips/guidelines from Aaron Franklin's YouTube videos) and have excellent results. I'm definitely a fan of the KISS method when it comes to my bbq. I keep all my seasonings premixed in large shaker bottles in the spice cabinet.

Brisket - Half kosher salt, half coarse ground black pepper

Pork Butt - Equal parts coarse ground black pepper & kosher salt, garlic powder, onion powder, paprika

Ribs - 2 parts coarse ground black pepper, 1 part kosher salt, garlic powder, onion powder, paprika, and a little chili powder

Put some cayenne pepper in there.

put some balsamic vinegar in there...lol

Buy bone-in and not boneless.

Once done put in warm tortillas with cilantro and onion, then drop in mail to me!

All of these ways to cook a pork butt sounds good guys. I will try it out this weekend and do a bit of everything yall said. Thanks!

Deep fry them like you would a turkey. 6 minutes per pound at 350 degrees in peanut oil. Don't try to cut it. Use your tongs and pull the meat off the bone. Unbelievable!!! A little hot mustard and some sour dough rolls. Son!!!

^^ this


I prefer dk brown sugar (or add a bit of molasses if I only have white)

I'm gonna have to try this, injected. I deep fry ribs and they are killer.

Great tips. I am making some next week