Smoked Pork Shoulder Recipe

Try This Smoked Pork Butt Recipe for some epic pulled pork burgers!

Its hard to beat a perfectly smoked Pork Butt (Shoulder)! This tender and delicious cut is so versatile and can be used in a variety of ways from burger, tacos, enchiladas and so many more tasty meals. It's a must-try for any BBQ lover.

Whether you’re a seasoned pitmaster or a BBQ newbie, our detailed instructions will help you achieve that ideal bark and melt-in-your-mouth tenderness. Fire up your smoker and prepare to impress with this epic pulled pork!

Cook Time - Average 7-8 hours

Ingredients

Method

Preheat smoker to 250f/121c

Step 1

Trim silver skin from the bottom side and trim fat as desired, or not at all.

Step 2

Apply your favourite rubs - We have layered this Pork Butt with a base of Boars Night Out (White Lightning) and finished with The Four Saucemen (The Pork Rub)

layered this Pork Butt with a base of Boars Night Out (White Lightning) and finished with The Four Saucemen (The Pork Rub)

Step 3

Smoke over indirect heat until desired colour & bark is set (stall temps160-165f/71-73c Wrap or Boat TO COLOR & BARK not to the stall We have used Ironbark and Lychee wood to give a deep smoke speckled with a kick of sweetness from the Lychee.

Step 4

Pork Butt can be wrapped or boated, when wrapping we love the addition of brown sugar, butter and honey smothered on the pork before wrapping but for this recipe we have used the boating method - place the pork in a tray with your choice of stock (we have used a good quality chicken stock & butter) cover the tray with foil.

Step 5

Return to smoker and cook for 3-4 hours checking for doneness from 200f/90c – can be ready anywhere from 200f/90c – 215f/100c - GET TO KNOW YOUR MEAT BY FEEL and don’t cook to temperatures! its ready when it probes like soft butter with zero resistance.

Step 6

Remove from smoker and unwrap slightly to burp (remove steam) for 10 - 20mins or until the internal temp has dropped to 80c/175f, wrap in foil or peach paper, fold in a towel and place into an esky lid on to rest for minimum 1 hour – the longer the better.

Step 7

Once rested remove the pork shoulder and place into a tray, slide out the plate bones and then shred with meat claw shredders or by using 2 forks to make tender fine strands. We then add sauce small amounts at a time and mix to combine, keep adding and mixing until the desired sauciness of your pork is reached.