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Before you jump to Smoked pork butt recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Healthy.
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We hope you got benefit from reading it, now let’s go back to smoked pork butt recipe. You can have smoked pork butt using 6 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Smoked pork butt:
- Take 7.5 lb bone-in pork butt
- Get Organic yellow mustard
- Provide Apple butter bbq sauce (see recipe in link in step 3)
- You need Bbq rub (see recipe in link in step 1)
- Get Red wine vinegar
- Take Apple cider
Instructions to make Smoked pork butt:
- Smear all sides of the pork butt with the mustard. Dust the entire pork butt with the bbq rub and let sit for 2 hours out of the refrigerator. You can use your favorite rub mix or use the recipe here. Smoked pork back ribs https://cookpad.com/us/recipes/3402753-smoked-pork-back-ribs
- Get smoker heating up to 275° I used a combo of pear and pecan wood.
- Make the apple butter bbq sauce, use recipe in link or your preferred. Seared Pork Chops with Apple Butter BBQ Sauce https://cookpad.com/us/recipes/6122946-seared-pork-chops-with-apple-butter-bbq-sauce
- Mix equal parts apple and red wine vinegar in a spray bottle.
- Place the pork butt in the smoker and let smoke for about 3 hours to get a nice bark on the outside. Spray about every half hour after the 1st hour and a half with the red wine vinegar mixture.
- After 3 hours are up or the pork has a nice bark on it pull off the smoker to wrap in foil. Before closing up the foil dust the top with more bbq rub and spray one more time. Also insert a thermometer into the thickest part at this point too.
- Place back on the smoker and cook until an internal temperature of 198° is reached.
- Once at 198°pull off the smoker and open up the foil to expose the top. Slather a nice coating of the apple butter bbq sauce all over the top and sides. Place back on to the smoker leaving the foil open. Let smoke for 25 more minutes to set the glaze and let the internal temp hit 200°.
- Cover loosely and let sit of at least half an hour.
- The bone will pull out with no resistance. Gently pull apart the meat and remove any stray pieces of fat that didn't completely render.
- Serve on a brioche bun and with homemade coleslaw. Over eating will definitely happen so don't be ashamed :)
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