12 Delicious Smoked Pork Butt Recipes for Every Occasion

Kickstart your culinary adventure with these 12 mouthwatering smoked pork butt recipes that promise to elevate any meal, from cozy family dinners to festive backyard barbecues. Whether you’re craving the deep, smoky flavors of classic comfort food or eager to experiment with bold, new twists, we’ve got you covered. Dive in and discover how easy it is to turn this versatile cut into your next show-stopping dish!

Classic Smoked Pork Butt with BBQ Sauce

This smoked pork butt is a crowd-pleaser, perfect for weekend gatherings. Tender, juicy, and packed with flavor, it’s a must-try for BBQ lovers.

Ingredients

• 1 pork butt (8-10 lbs)
• 1/4 cup yellow mustard (for binder)
• 1/2 cup brown sugar (packed)
• 1/4 cup paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp black pepper (freshly ground)
• 1 tbsp salt
• 1 cup apple cider vinegar (for spritzing)
• 2 cups BBQ sauce (homemade or store-bought)

Instructions

1. Preheat smoker to 225°F. Use hickory or apple wood for best flavor.
2. Trim excess fat from pork butt, leaving a 1/4-inch layer for moisture.
3. Coat pork butt evenly with yellow mustard as a binder.
4. Mix brown sugar, paprika, garlic powder, onion powder, black pepper, and salt in a bowl. Rub mixture all over the pork butt.
5. Place pork butt in smoker. Insert meat probe into the thickest part.
6. Smoke for 6 hours, spritzing with apple cider vinegar every hour to keep moist.
7. After 6 hours, wrap pork butt in butcher paper. Return to smoker.
8. Continue smoking until internal temperature reaches 203°F, about 4 more hours.
9. Remove from smoker. Let rest for 1 hour before shredding.
10. Toss shredded pork with BBQ sauce. Serve immediately.

Smoky bark and tender meat make this dish unforgettable. Serve on buns with coleslaw for a classic BBQ sandwich.

Honey Glazed Smoked Pork Butt

Cooking a honey glazed smoked pork butt is simpler than you think. Just follow these steps for a flavorful result.

Ingredients

– 1 pork butt (6-8 lbs)
– 1/2 cup honey
– 2 tbsp apple cider vinegar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt to taste
– 1 cup apple juice (for spritzing, optional)

Instructions

1. Preheat your smoker to 225°F. Use fruitwood chips for a mild smoke flavor.
2. Mix honey, apple cider vinegar, smoked paprika, garlic powder, and onion powder in a bowl. Set aside.
3. Season the pork butt generously with salt. Ensure all sides are covered.
4. Place the pork butt in the smoker. Insert a meat thermometer into the thickest part.
5. Smoke for 6 hours. Spritz with apple juice every hour to keep moist.
6. After 6 hours, brush the honey glaze over the pork butt. Continue smoking.
7. Smoke until the internal temperature reaches 195°F. This usually takes another 2-3 hours.
8. Remove from smoker. Let rest for 30 minutes before shredding.
Layers of smoky, sweet, and savory flavors make this dish a crowd-pleaser. Serve shredded on buns or alongside roasted vegetables for a hearty meal.

Spicy Chipotle Smoked Pork Butt

Unleash the bold flavors of this Spicy Chipotle Smoked Pork Butt with minimal effort. Perfect for weekend gatherings or meal prep, it’s a crowd-pleaser every time.

Ingredients

– 5 lbs pork butt (also known as pork shoulder)
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp chipotle powder (adjust to taste)
– 1 tbsp salt
– 1 tbsp black pepper
– 1 cup apple cider vinegar (for moisture and tang)
– 1/2 cup brown sugar (for a hint of sweetness)
– 4 garlic cloves, minced (fresh is best)
– 1 tbsp smoked paprika (for depth)

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood for best flavor.
2. Rub the pork butt evenly with olive oil to help the seasoning stick.
3. In a bowl, mix chipotle powder, salt, black pepper, brown sugar, minced garlic, and smoked paprika.
4. Apply the spice mix all over the pork butt, pressing gently to adhere.
5. Place the pork butt in the smoker, fat side up, to keep it moist during cooking.
6. Smoke for 6 hours, spritzing with apple cider vinegar every hour to maintain moisture.
7. After 6 hours, wrap the pork in aluminum foil to tenderize and continue smoking until internal temperature reaches 195°F, about 2 more hours.
8. Let the pork rest for 30 minutes before shredding to allow juices to redistribute.
9. Serve the shredded pork with your favorite sides or on buns for sandwiches.

Key to this dish’s success is the balance of heat from the chipotle and sweetness from the brown sugar. The pork should be fork-tender with a smoky crust. Try serving it atop a crisp salad for a lighter option.

Applewood Smoked Pork Butt with Maple Glaze

Perfect for a weekend barbecue, this Applewood Smoked Pork Butt with Maple Glaze combines smoky flavors with a sweet finish.

Ingredients

• 1 pork butt (5-7 lbs)
• 2 tbsp kosher salt (adjust to taste)
• 1 tbsp black pepper
• 1 cup applewood chips (soaked in water for 30 mins)
• 1/2 cup pure maple syrup
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard

Instructions

1. Preheat smoker to 225°F using applewood chips for smoke.
2. Rub pork butt evenly with salt and pepper.
3. Place pork butt in smoker. Insert meat thermometer into thickest part.
4. Smoke for 6-8 hours, maintaining 225°F, until internal temperature reaches 195°F.
5. While smoking, mix maple syrup, apple cider vinegar, and Dijon mustard in a bowl for glaze.
6. During last hour of smoking, brush pork butt with glaze every 15 minutes.
7. Remove from smoker. Let rest for 30 minutes before shredding.

Amazingly tender, the pork pulls apart easily, with a perfect balance of smoky and sweet. Serve on buns with coleslaw for a classic sandwich or alongside roasted vegetables for a hearty meal.

Garlic Herb Smoked Pork Butt

Just when you thought pork butt couldn’t get any better, this garlic herb smoked version proves otherwise. Perfect for weekend cooks looking to impress.

Ingredients

• 1 pork butt (6-8 lbs), fat cap trimmed to 1/4 inch
• 2 tbsp olive oil (or any neutral oil)
• 3 tbsp garlic powder
• 2 tbsp dried rosemary
• 2 tbsp dried thyme
• 1 tbsp salt (adjust to taste)
• 1 tbsp black pepper
• 1 cup apple juice (for spritzing)

Instructions

1. Preheat smoker to 225°F. Use hickory or apple wood for best flavor.
2. Rub pork butt evenly with olive oil. This helps the seasoning stick.
3. Mix garlic powder, rosemary, thyme, salt, and pepper in a bowl. Apply generously to the pork.
4. Place pork in smoker, fat side up. Insert a meat probe into the thickest part.
5. Smoke for 6 hours. Spritz with apple juice every hour to keep moist.
6. After 6 hours, wrap pork in butcher paper. Return to smoker.
7. Continue smoking until internal temperature reaches 203°F, about 4 more hours.
8. Remove from smoker. Let rest for 1 hour before shredding.

Expect a bark that’s crispy with a tender, juicy interior. Serve on buns with coleslaw or alongside roasted vegetables for a hearty meal.

Smoked Pork Butt with Pineapple Salsa

Tender smoked pork butt meets sweet and tangy pineapple salsa for a match made in BBQ heaven. This dish is perfect for summer gatherings or a flavorful weeknight dinner.

Ingredients

– 1 (5-7 lb) pork butt (also known as pork shoulder)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp kosher salt (adjust to taste)
– 1 tbsp black pepper (freshly ground preferred)
– 1 tbsp smoked paprika
– 1 cup pineapple, diced (fresh or canned, drained)
– 1/2 cup red onion, finely chopped
– 1 jalapeño, seeded and minced (adjust to taste)
– 1/4 cup cilantro, chopped
– 2 tbsp lime juice (freshly squeezed)
– 1 tsp honey (optional, for extra sweetness)

Instructions

1. Preheat smoker to 225°F. Use hickory or apple wood chips for best flavor.
2. Rub pork butt with olive oil, then evenly coat with salt, pepper, and smoked paprika.
3. Place pork butt in smoker. Smoke for 1.5 hours per pound, or until internal temperature reaches 195°F.
4. While pork smokes, combine pineapple, red onion, jalapeño, cilantro, lime juice, and honey in a bowl. Mix well and refrigerate until serving.
5. Once pork reaches temperature, remove from smoker. Let rest for 30 minutes before shredding.
6. Serve shredded pork with pineapple salsa on top or on the side.

Zesty pineapple salsa cuts through the richness of the smoked pork, offering a refreshing contrast. Serve on warm tortillas for tacos or alongside grilled vegetables for a complete meal.

Bourbon Infused Smoked Pork Butt

Forget the usual barbecue fare; this bourbon-infused smoked pork butt elevates your cookout game with minimal fuss.

Ingredients

• 5 lbs pork butt (look for good marbling)
• 1/2 cup bourbon (choose a quality brand for depth of flavor)
• 1/4 cup brown sugar (packed, for a caramelized crust)
• 2 tbsp smoked paprika (adjust for smokiness preference)
• 1 tbsp garlic powder (or fresh minced garlic for sharper taste)
• 1 tbsp onion powder
• 1 tsp cayenne pepper (reduce if sensitive to heat)
• 1 tsp salt (fine sea salt blends best)
• 1 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat smoker to 225°F, using hickory or apple wood chips for flavor.
2. Mix brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a bowl to create the rub.
3. Pat pork butt dry with paper towels to ensure the rub adheres well.
4. Generously apply the rub all over the pork butt, pressing gently to coat evenly.
5. Place pork butt in smoker, fat side up, to allow juices to baste the meat as it cooks.
6. Smoke for 6 hours, maintaining a steady 225°F, until the internal temperature reaches 160°F.
7. Remove pork butt from smoker. Carefully pour bourbon over the meat, ensuring it seeps into any cracks.
8. Wrap pork butt tightly in aluminum foil to trap moisture and return to smoker.
9. Continue smoking until the internal temperature hits 203°F, about 2 more hours.
10. Let rest, still wrapped, for 30 minutes before shredding to retain juices.

Look for a bark that’s dark and sticky, with meat that pulls apart effortlessly. Serve on buns with coleslaw or alongside roasted sweet potatoes for a hearty meal.

Smoked Pork Butt Tacos with Avocado Crema

Looking for a crowd-pleaser that’s packed with flavor? These smoked pork butt tacos with avocado crema are a game-changer for any taco night.

Ingredients

• 1 pork butt (5-7 lbs) – trim excess fat
• 2 tbsp olive oil – or any neutral oil
• 1 tbsp salt – adjust to taste
• 1 tbsp black pepper – freshly ground
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper – optional for heat
• 8 corn tortillas – warmed
• 1 avocado – ripe
• 1/2 cup sour cream
• 1 lime – juiced
• 1/4 cup cilantro – chopped
• 1/2 tsp salt – adjust to taste

Instructions

1. Preheat smoker to 225°F. Use hickory or apple wood for best flavor.
2. Rub pork butt with olive oil. Mix salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a bowl. Coat pork evenly with spice mix.
3. Place pork in smoker. Smoke for 1.5 hours per pound, or until internal temperature reaches 195°F. Spritz with apple juice every hour to keep moist.
4. While pork rests, make avocado crema. Blend avocado, sour cream, lime juice, cilantro, and salt until smooth. Chill until serving.
5. Shred pork with forks. Serve on warmed tortillas with avocado crema.

Flaky, tender pork meets creamy avocado crema in every bite. Try topping with pickled onions for an extra zing.

Coffee Rubbed Smoked Pork Butt

Here’s how to make a Coffee Rubbed Smoked Pork Butt that’s packed with flavor and perfect for any gathering.

Ingredients

• 1 pork butt (8-10 lbs)
• 1/4 cup ground coffee (use a dark roast for deeper flavor)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1 tsp black pepper
• 2 cups apple juice (for spritzing)

Instructions

1. Preheat your smoker to 225°F. Use hickory or apple wood for best results.
2. In a bowl, mix ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Pat the pork butt dry with paper towels. Apply the rub evenly all over the meat.
4. Place the pork butt in the smoker. Insert a meat thermometer into the thickest part.
5. Smoke for 6 hours, spritzing with apple juice every hour to keep it moist.
6. After 6 hours, wrap the pork butt in aluminum foil. Continue smoking until the internal temperature reaches 195°F, about 4 more hours.
7. Remove from the smoker. Let it rest for 30 minutes before shredding.

Comes out tender with a perfect bark. The coffee rub adds a unique depth. Serve on buns with coleslaw for a classic touch.

Smoked Pork Butt Sliders with Coleslaw

Very few dishes bring people together like smoked pork butt sliders with coleslaw. Perfect for gatherings, these sliders are a crowd-pleaser with minimal fuss.

Ingredients

• 1 pork butt (5-6 lbs) – trim excess fat
• 2 tbsp smoked paprika – for a deep flavor
• 1 tbsp garlic powder – or fresh minced garlic
• 1 tbsp onion powder
• 1 cup apple cider vinegar – adds tanginess
• 1/2 cup brown sugar – balances the smoke
• 1 tbsp salt – adjust to taste
• 1 tbsp black pepper
• 12 slider buns – lightly toasted
• 3 cups coleslaw mix – store-bought or homemade
• 1/2 cup mayonnaise – for creamy coleslaw
• 2 tbsp lemon juice – brightens the slaw
• 1 tbsp sugar – or to taste

Instructions

1. Preheat smoker to 225°F. Use hickory or apple wood for best flavor.
2. Mix paprika, garlic powder, onion powder, salt, and pepper in a bowl. Rub all over pork butt.
3. Place pork in smoker. Insert meat thermometer. Smoke until internal temp reaches 195°F, about 1.5 hours per pound.
4. While smoking, mix vinegar and brown sugar in a spray bottle. Spritz pork every hour to keep moist.
5. Combine coleslaw mix, mayonnaise, lemon juice, and sugar in a bowl. Chill until serving.
6. Once pork reaches temp, remove from smoker. Let rest for 30 minutes. Shred with forks.
7. Toast slider buns lightly. Assemble sliders with pork and coleslaw.

Enjoy these sliders for their smoky sweetness contrasted by the crisp, tangy coleslaw. Serve with extra coleslaw on the side for those who love an extra crunch.

Asian Inspired Smoked Pork Butt with Hoisin Sauce

Overwhelm your taste buds with this Asian-inspired smoked pork butt, glazed with a rich hoisin sauce. Perfect for weekend feasts or meal prep.

Ingredients

• 1 pork butt (5-6 lbs), fat cap trimmed to 1/4 inch
• 1/2 cup hoisin sauce (plus extra for serving)
• 1/4 cup soy sauce (low sodium preferred)
• 2 tbsp rice vinegar
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp minced garlic (adjust to taste)
• 1 tbsp grated ginger
• 1/2 tsp five-spice powder

Instructions

1. Preheat smoker to 225°F. Use fruitwood like apple or cherry for best flavor.
2. Mix hoisin sauce, soy sauce, rice vinegar, sesame oil, garlic, ginger, and five-spice powder in a bowl. Reserve 1/4 cup for basting.
3. Rub remaining mixture all over pork butt. Let sit at room temperature for 30 minutes.
4. Place pork butt in smoker. Insert meat probe into thickest part. Smoke until internal temperature reaches 165°F, about 6 hours.
5. Wrap pork butt in butcher paper. Return to smoker. Cook until internal temperature reaches 203°F, about 3 more hours.
6. Remove from smoker. Let rest for 30 minutes. Unwrap and baste with reserved sauce.
7. Shred pork with forks. Serve with extra hoisin sauce on the side.

Caramelized edges and tender meat make this dish a crowd-pleaser. Try it in bao buns or over steamed rice for a complete meal.

Smoked Pork Butt with Mustard and Brown Sugar Glaze

Fancy a dish that combines smoky depth with a sweet and tangy kick? This smoked pork butt with mustard and brown sugar glaze delivers just that, perfect for your next BBQ or family dinner.

Ingredients

– 1 pork butt (8-10 lbs)
– 1/4 cup yellow mustard (for binding rub)
– 1/2 cup brown sugar (packed, for glaze)
– 2 tbsp apple cider vinegar (balances sweetness)
– 1 tbsp smoked paprika (adds depth)
– 1 tsp garlic powder (adjust to taste)
– 1 tsp onion powder (enhances flavor)
– Salt and pepper (to season)

Instructions

1. Preheat smoker to 225°F, using hickory or apple wood for best flavor.
2. Pat pork butt dry with paper towels to ensure rub adherence.
3. Coat pork butt evenly with yellow mustard as a binder.
4. Mix smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl.
5. Apply spice rub thoroughly over the mustard-coated pork butt.
6. Place pork butt in smoker, fat side up, to keep meat moist during cooking.
7. Smoke for 1.5 hours per pound, or until internal temperature reaches 195°F.
8. While smoking, mix brown sugar and apple cider vinegar in a small saucepan over low heat until sugar dissolves to create glaze.
9. During last hour of smoking, brush glaze over pork butt every 15 minutes for a sticky, caramelized crust.
10. Remove from smoker, let rest for 30 minutes before shredding.

Carve into the pork to reveal its juicy, tender interior. The glaze adds a glossy finish and a perfect balance of sweetness and acidity. Serve on buns with coleslaw or alongside roasted vegetables for a hearty meal.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Smoked Pork Butt Recipes offers just that—flavors for every occasion! Whether you’re a seasoned pitmaster or a curious newbie, there’s something here to tantalize your taste buds. We’d love to hear which recipe stole your heart. Don’t forget to share your favorites in the comments and spread the love by pinning this article on Pinterest. Happy smoking!