Trim pork roast. Rinse and pat dry. Sprinkle with Smoky-Sweet BBQ Rub; let stand at room temperature 30 minutes.
2
Bring internal temperature of smoker to 225u00b0 to 250u00b0 according to manufacturer's directions, and maintain temperature 15 to 20 minutes.
3
Place pork, fattier side up, on cooking grate directly over coals in center of smoker. Cover with lid, and adjust ventilation to maintain temperature between 225u00b0 and 250u00b0. Smoke, covered with lid and maintaining temperature, 5 hours; turn pork, fattier side down, and smoke 2 to 3 more hours or until a meat thermometer inserted into thickest portion registers 195u00b0.
4
Transfer to a cutting board; cool 15 minutes. Shred pork.
5
Variations:
6
,
61
kcal
Calories
4
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 1 ingredient. The key ingredients include: 1 (4- to 5-lb.) bone-in Boston butt pork roast.
Yes, Smoked Pork Butt falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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