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Fail-Proof Slow Smoked Pork Butt for a Crowd

Close-up of juicy, shredded pieces of Slow smoked pork butt with a dark bark, served in a white bowl.
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Learn the low and slow method for making tender, shreddable smoked pork shoulder, perfect for your next graduation BBQ or Memorial Day gathering.

Ingredients

Scale
  • 1 bone-in pork butt (Boston butt), 7-9 lbs
  • 1 cup yellow mustard (as a binder)
  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper (optional)
  • Apple wood or hickory chunks (for smoking)

Instructions

  1. Prepare the pork: Trim any thick, hard fat caps from the pork butt, leaving about 1/4 inch for moisture. Score the fat cap lightly in a crosshatch pattern.
  2. Apply the binder: Coat the entire pork butt evenly with yellow mustard. This helps the rub stick.
  3. Apply the dry rub: Mix the brown sugar, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Generously coat all sides of the pork butt with the dry rub. Wrap the pork tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  4. Prepare the smoker: Set your Traeger or preferred smoker to maintain a consistent temperature of 225 degrees Fahrenheit. Use apple or hickory wood for the best flavor.
  5. Start the smoke: Place the pork butt directly on the smoker grate, fat side up. Smoke for approximately 6-8 hours, or until the internal temperature reaches 160 degrees Fahrenheit. Maintain a steady smoke flow.
  6. Wrap the pork (The Texas Crutch): Remove the pork from the smoker. Place it on a large sheet of heavy-duty aluminum foil. Spritz lightly with apple cider vinegar or water. Wrap the pork tightly in the foil, ensuring no juices escape.
  7. Continue cooking: Return the wrapped pork butt to the smoker. Continue cooking at 225 degrees Fahrenheit until the internal temperature reaches 200-205 degrees Fahrenheit and the pork is probe tender (a thermometer slides in with almost no resistance). This step usually takes another 4-6 hours.
  8. Rest the meat: Remove the foil-wrapped pork from the smoker. Let it rest on the counter, still wrapped, for at least 1 hour, or up to 3 hours. This resting period is key for juicy results.
  9. Shred and serve: Unwrap the pork butt. Discard the bone (it should slide out easily). Shred the meat using two forks or meat claws. Mix in some of the accumulated juices from the foil packet for extra moisture. Serve your smoked pork shoulder immediately.

Notes

  • For the best results with your Traeger pulled pork, monitor your wood pellet supply to maintain consistent smoke throughout the cook.
  • If you are short on time, you can finish the cook in an oven at 275 degrees Fahrenheit after the initial smoke phase.
  • This recipe works well for Memorial Day meal prep; leftovers freeze well.

Nutrition

Find it online: https://purecookingjoy.com/slow-smoked-pork-butt-recipe-for-crowd/

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