Smoked Pork Butt
Ingredients
The pork
The dry rub
-
2
tablespoons
kosher salt
-
1
tablespoon
garlic powder
-
1
tablespoon
onion powder
-
2
teaspoons
cumin
-
2
teaspoons
paprika
-
1
teaspoon
black pepper
-
2
teaspoons
brown sugar (optional)
For preparation
-
1
tablespoon
extra virgin olive oil
Instructions
- Preheat the smoker to 250°F.
- Load the smoker tube with wood chips.
- Trim excess fat and skin off the pork butt.
- Rub the pork with olive oil and apply the dry rub on all sides.
- Let the roast sit for 30 minutes to marinate.
- Place the pork butt on a smoker rack with a drip pan underneath.
- Check the smoker and add more wood chips as needed.
- Remove the roast from the smoker when it reaches an internal temperature of 165°F.
- Increase the smoker temperature to 275°F and wrap the pork in foil.
- Return the pork to the smoker until it reaches an internal temperature of 200-205°F.
- Let the pork rest for 30-45 minutes before shredding.
Nutrition Facts (estimated)
Servings
10
Calories
430
Total fat
18g
Total carbohydrates
2g
Total protein
60g
Sodium
904mg
Cholesterol
191mg
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