We make this smoked pork butt recipe every few weeks because we love pulled BBQ pork sandwiches. The pork just shreds apart after it's done, and the smoky flavor is incredible. It's best to brine the meat overnight to help it retain moisture during smoking, but it's not necessary. Serve the shredded pork on buns with your favorite sauce. It's an authentic pit barbecue right in your own house!
Ingredients
- packed brown sugar: 4 Tbsp
- ground New Mexico chili powder: 2 Tbsp
- pork butt roast: 7 pound (fresh)
Metric Conversion
Stages of cooking
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Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan.
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Mix brown sugar and chili powder together in a small bowl. Rub mixture liberally all over pork roast with your fingers. Transfer roast to the rack.
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Smoke in the preheated smoker, maintaining a temperature of 200 to 225 degrees F (95 to 110 degrees C), until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 6 to 18 hours.
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Let pork roast rest for 30 to 45 minutes before shredding.
