My Favorite Smoked Pork Butt Recipe For Pulled Pork | Ash Kickin' BBQ

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Trim excess fat and any hard fat from the pork butt.

Apply tailgator barbecue party rub to the pork butt, ensuring to cover all edges.

Apply ash kickin' barbecue honey chipotle rub to the pork butt, pressing it in.

Let the rub sweat in while preheating the Lone Star grills pellet grill to 275°F.

Place the pork butt on the grill and close the lid, cooking for 3-4 hours without checking.

After 3 hours, spritz the pork butt with water to help set the bark.

Continue cooking for another hour or two, checking the color of the bark.

After about 4.5 hours, check the internal temperature, aiming for around 174°F before wrapping.

Wrap the pork butt in a foil pan to catch juices and cover it, then return it to the grill.

Cook until the internal temperature reaches about 206°F, checking for tenderness.

Let the pork butt rest for about 1 hour after removing it from the grill.

Strain the juices from the foil pan to separate fat from the good juices.

Shred the pork butt into larger chunks for sandwiches or tacos, ensuring to keep the moisture.

Redistribute the reserved juices back into the shredded pork for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary