Ingredients
Scale
- 1 8-12 pound (4-6kg) skinless, bone-in pork butt (or pork shoulder)
- salt to taste (¾-1 teaspoon per pound)
- 8–12 tablespoons (120-180g) Dijon mustard (optional)
- 12–25 tablespoons (120-250g) pork rub (1–2 tablespoons per pound)
Instructions
- Trim the fat cap on the pork butt to about ¼" thick and pat it dry with paper towels.
- Season the pork with salt, then optionally spread Dijon mustard on all sides for better rub adherence.
- Rub the pork butt thoroughly with the pork rub to cover every inch of meat.
- Place the seasoned pork in a pan, cover tightly, and marinate in the refrigerator for 1 hour to 24 hours.
- Preheat the pellet grill to 250-275℉ (120-135℃) after loading the hopper with wood pellets.
- Put the pork butt on the grill grates fat side up, using a pan underneath to collect drippings.
- When the internal temperature reaches 150-160℉ (65-70℃), wrap the pork in aluminum foil or butcher paper for extra moisture if desired.
- Continue smoking until the internal temperature is about 205°F (95℃) and the meat shreds easily, which may take another 6-8 hours.
- Let the pork rest at room temperature for 30-45 minutes, ensuring it stays above 140°F (60℃). Alternatively, it can rest wrapped in a cooler for 1-4 hours.
- Shred the pork using gloves or forks.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Try to let the pork butt marinate overnight for enhanced flavor.
Resting time is crucial for juicy meat; don’t skip this step.
Experiment with different wood pellets to alter the smoke flavor.
- Prep Time: 10 minutes
- Cook Time: 850 minutes
- Category: Dinner
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 0g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 110mg