Smoked Pork Butt Recipe

Pork butt: This is a cut of meat from the upper part of the shoulder from the front leg of the pig. It's well-marbled and perfect for slow cooking.

Paprika: A spice made from ground, dried red peppers. It adds a mild, sweet flavor and a vibrant red color to the rub.

Brown sugar: Adds sweetness and helps to create a caramelized crust on the pork.

Kosher salt: A coarse-grained salt that helps to enhance the flavor of the meat and the rub.

Black pepper: Adds a sharp, pungent flavor that complements the other spices.

Garlic powder: Provides a concentrated garlic flavor without the moisture of fresh garlic.

Onion powder: Adds a sweet, savory onion flavor to the rub.

Cayenne pepper: A hot chili pepper that adds a spicy kick to the rub.

When applying the rub to the pork butt, make sure to massage it thoroughly into every crevice. This ensures that the flavors penetrate deeply, resulting in a more flavorful and well-seasoned meat. Additionally, consider letting the pork sit with the rub for a few hours or even overnight in the refrigerator to allow the spices to meld and enhance the overall taste.

• pork butt - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it an excellent substitute for pork butt in slow-cooked or smoked recipes.

• paprika - Substitute with smoked paprika: Smoked paprika will add a deeper, smoky flavor, enhancing the overall taste of the dish.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can help with caramelization, though it will add a slightly different flavor profile.

• kosher salt - Substitute with sea salt: Sea salt has a similar texture and salinity, making it a good alternative to kosher salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor, which can add a unique twist to the recipe.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor and can be used in the same quantity as garlic powder.

• onion powder - Substitute with dried minced onion: Dried minced onion provides a similar onion flavor and can be used in slightly larger quantities to match the intensity of onion powder.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes offer a similar heat level and can add a bit of texture to the spice mix.

• Allow the pork butt to cool completely before storing. This helps to prevent condensation, which can lead to sogginess and spoilage.
• Shred the smoked pork using two forks or meat claws. This makes it easier to store and reheat later.
• Divide the shredded pork into meal-sized portions. This way, you can thaw only what you need, reducing waste.
• Place the portions into airtight containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. This helps you keep track of how long the pork has been stored.
• Store the containers in the refrigerator if you plan to use the pork within 3-4 days. For longer storage, place them in the freezer, where they can last up to 3 months.
• When ready to use, thaw the pork in the refrigerator overnight. This ensures even thawing and maintains the quality of the meat.
• Reheat the pork gently in a skillet over medium heat, adding a splash of broth or barbecue sauce to keep it moist. Alternatively, you can reheat it in the microwave, covered, to retain moisture.
• For added flavor, consider reheating the pork in a slow cooker on low for a few hours, adding any desired seasonings or sauces. This method can help revive the smoky flavor and tenderness.
• Enjoy your smoked pork in a variety of dishes, from sandwiches and tacos to salads and soups.

• Oven Method: Preheat your oven to 250°F (120°C). Place the leftover smoked pork butt in a baking dish and add a splash of apple juice or chicken broth to keep it moist. Cover the dish with aluminum foil and heat for about 30-40 minutes, or until the internal temperature reaches 165°F (74°C).

• Stovetop Method: Shred the pork butt and place it in a skillet over medium heat. Add a bit of barbecue sauce or broth to prevent it from drying out. Stir occasionally and heat until warmed through, about 10-15 minutes.

• Microwave Method: Place the shredded pork in a microwave-safe dish. Add a splash of apple cider vinegar or broth to keep it moist. Cover with a microwave-safe lid or plastic wrap and heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until the pork is hot.

• Sous Vide Method: Place the pork butt in a vacuum-sealed bag or a ziplock bag using the water displacement method. Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 1 hour, or until the pork is thoroughly warmed.

• Slow Cooker Method: Place the leftover pork in your slow cooker and add a bit of broth or barbecue sauce. Set the slow cooker to low and heat for 2-3 hours, or until the pork is hot and tender.

• Smoker: A device used to cook the pork butt at a low temperature over a long period, infusing it with a smoky flavor.

• Meat thermometer: Essential for checking the internal temperature of the pork butt to ensure it reaches 195°F (90°C).

• Mixing bowl: Used to combine the spices and create the rub for the pork butt.

• Measuring spoons: Necessary for accurately measuring out the spices for the rub.

• Basting brush: Useful for applying the spice rub evenly over the pork butt.

• Cutting board: Provides a stable surface to rest the pork butt before and after smoking.

• Sharp knife: Handy for trimming any excess fat from the pork butt before applying the rub.

• Aluminum foil: Can be used to wrap the pork butt after smoking to retain moisture while it rests.

• Tongs: Helpful for handling the pork butt when placing it in the smoker and removing it afterward.

• Wood chips: Used in the smoker to produce the smoke that flavors the pork butt.

Prepare the rub in advance: Mix the spices a day before to save time on the cooking day.

Use a meat thermometer: This ensures the pork butt reaches the perfect internal temperature without constant checking.

Pre-trim the pork: Trim excess fat from the pork butt the night before to streamline your morning prep.

Rest the meat properly: Letting the pork butt rest for 30 minutes allows juices to redistribute, making shredding easier.

Batch cook and freeze: Smoke multiple pork butts at once and freeze portions for future meals.