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Best Easy Smoked Pork Butt Recipe

Name: Best Easy Smoked Pork Butt Recipe
Total time: 480 min
Yield: 200 g
Ingredients: pork butt (bone-in) 4 lbs; yellow mustard 2 tbsp; kosher salt 1 tbsp; black pepper 1 tbsp; paprika 1 tbsp; garlic powder 2 tsp; brown sugar 1 tbsp; onion powder 1 tsp

Low-and-slow smoked pork butt yields incredibly tender, high protein pulled pork with a deep smoky bark. This carnivore-friendly family classic is the foundation of great BBQ sandwiches.

Cook 480 min Difficulty NORMAL 410 kcal

#high protein #keto #carnivore #BBQ

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Ingredients

Main ingredients

pork butt (bone-in) 4 lbs
yellow mustard 2 tbsp

Seasonings/Sauce

kosher salt 1 tbsp
black pepper 1 tbsp
paprika 1 tbsp
garlic powder 2 tsp
brown sugar 1 tbsp
onion powder 1 tsp

Nutrition summary

Carbohydrates 2 g 2%

Protein 34 g 33%

Fat 28 g 65%

Serving size 200g

Cooking steps

1

Pat the pork butt dry with paper towels and trim excess surface fat, leaving some for moisture.
2

Rub the entire pork butt with yellow mustard to act as a binder for the seasoning.
3

Mix all seasonings together and apply generously over the pork, pressing to adhere on all sides.
4

Preheat your smoker to 250°F. Place the pork butt fat side up directly on the grates and close the lid.
5

Smoke until the internal temperature reaches 165°F (about 5–6 hours), then wrap tightly in foil to retain moisture.
6

Return to smoker and continue until internal temp is 195–203°F, another 3–4 hours. Rest the wrapped pork butt for at least 30 minutes before unwrapping.
7

Shred the pork with forks, removing the bone, and serve with your favorite BBQ sauce or as desired.

Personalized Q&A

Q. What's the key ingredient in this Smoked Pork Butt recipe?

The star ingredient is undoubtedly the pork butt (also known as Boston butt). Its marbling and connective tissue, when slow-cooked over smoke, yield the classic tender, juicy texture and deep flavor expected in true pulled pork.

Q. How does low-and-slow smoking affect the final pulled pork texture?

Low-and-slow smoking at 250°F breaks down the pork's connective tissue gradually, keeping the meat moist and resulting in tender, easily shreddable pulled pork while forming a smoky bark on the outside.

Q. How can I prevent the pork from drying out during smoking?

After the pork reaches an internal temperature of about 165°F, it's important to wrap it tightly in foil. This step locks in moisture and helps prevent drying during the final hours of cook time.

Q. What is the nutritional profile per serving for this recipe?

Each 200g serving of smoked pork butt delivers about 410 kcal, with 34g of protein (33% of calories), 28g of fat (65%), and only 2g of carbs (2%), making it a high-protein, low-carb choice suitable for keto and carnivore diets.

Best Easy Smoked Pork Butt Recipe

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