Smoked Pork Butt Recipe

Pork butt: A large cut of meat from the shoulder of the pig, known for its rich flavor and tenderness when slow-cooked.

Kosher salt: A coarse-grained salt that helps to enhance the flavor of the meat and penetrate it more effectively.

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

Paprika: A spice made from ground peppers, adding a mild, sweet flavor and vibrant color.

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

Garlic powder: Adds a savory, aromatic element to the rub.

Onion powder: Contributes a sweet and slightly tangy flavor to the spice mix.

Cayenne pepper: Adds a touch of heat to balance the sweetness of the brown sugar.

When applying the rub to the pork butt, make sure to massage it thoroughly into the meat. This ensures that the flavors penetrate deeply, enhancing the overall taste. Additionally, consider letting the pork butt sit with the rub for a few hours or even overnight in the refrigerator. This extra time allows the spices to meld with the meat, resulting in a more flavorful and tender smoked pork.

• pork butt - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it a suitable alternative for smoking.

• kosher salt - Substitute with sea salt: Sea salt has a similar grain size and salinity, providing the same seasoning effect.

• brown sugar - Substitute with white sugar with molasses: Mixing white sugar with molasses mimics the flavor and moisture content of brown sugar.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky flavor that complements the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, though it is slightly milder.

• garlic powder - Substitute with granulated garlic: Granulated garlic has a similar flavor and texture, making it an effective substitute.

• onion powder - Substitute with granulated onion: Granulated onion offers a similar taste and consistency to onion powder.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar heat level and can be used in the same quantity.

• Allow the smoked pork butt to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Wrap the pork butt tightly in aluminum foil or butcher paper. This will help retain moisture and flavor.

• Place the wrapped pork in an airtight container or a resealable plastic bag. Make sure to squeeze out as much air as possible to prevent freezer burn.

• Label the container or bag with the date and contents. This will help you keep track of how long the pork has been stored.

• Store the pork butt in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer, where it can last up to 3 months.

• When ready to reheat, thaw the pork butt in the refrigerator overnight. This ensures even thawing and maintains the meat's texture.

• Reheat the pork in the oven at 250°F (121°C) until it reaches an internal temperature of 165°F (74°C). You can also reheat it in a slow cooker on low for a few hours.

• For added moisture, consider adding a splash of apple juice or broth to the pork before reheating. This will help keep the meat juicy and flavorful.

• If you have leftover pulled pork, you can use it in various dishes like tacos, sandwiches, or soups. Get creative and enjoy the versatility of your smoked pork butt.

• Always ensure that the reheated pork reaches a safe internal temperature to avoid any foodborne illnesses. Use a meat thermometer for accuracy.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the leftover smoked pork butt in a baking dish and add a splash of chicken broth or apple juice to keep it moist.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat in the oven for about 30-40 minutes, or until the internal temperature reaches 165°F (74°C).

• Stovetop Method:

  1. Shred the pork if it isn't already.
  2. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  3. Add the shredded pork to the skillet and pour in a little barbecue sauce or broth.
  4. Stir occasionally and cook until the pork is heated through, about 10-15 minutes.

• Microwave Method:

  1. Place the leftover pork in a microwave-safe dish.
  2. Add a splash of water or broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Heat on medium power for 2-3 minutes, then stir and check the temperature. Continue heating in 1-minute intervals until the pork is hot.

• Sous Vide Method:

  1. Place the pork in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and let it heat for about 1-2 hours.
  4. Remove from the bag and serve immediately.

• Slow Cooker Method:

  1. Place the leftover pork in the slow cooker.
  2. Add a small amount of broth or barbecue sauce to keep it moist.
  3. Set the slow cooker to low and heat for 2-3 hours, or until the pork is thoroughly warmed.

• Smoker: A device used to cook the pork butt at a low temperature with smoke, imparting a rich, smoky flavor.

• Mixing bowl: Used to combine the dry ingredients to create the rub for the pork butt.

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

• Tongs: Handy for handling the pork butt when placing it in the smoker and removing it once cooked.

• Cutting board: Provides a stable surface for applying the rub to the pork butt and for slicing or pulling the meat after it rests.

• Sharp knife: Used for slicing the pork butt if you prefer slices over pulled pork.

• Aluminum foil: Useful for wrapping the pork butt if you want to rest it after smoking to retain moisture.

• Paper towels: Helps in patting the pork butt dry before applying the rub to ensure better adhesion of the spices.

• Gloves: Protects your hands when handling the raw pork butt and applying the rub.

• Spray bottle: Can be used to spritz the pork butt with apple juice or another liquid to keep it moist during smoking.

Prepare the rub in advance: Mix all the dry ingredients the night before to save time on the day of smoking.

Use a meat thermometer: This ensures you don’t have to keep opening the smoker to check the temperature, maintaining consistent heat.

Rest the meat in a cooler: After smoking, wrap the pork butt in foil and place it in a cooler to rest. This keeps it warm and frees up your smoker for other tasks.

Pre-trim the pork butt: Trim any excess fat before applying the rub to save time and ensure even cooking.