How to Smoke a Pork Butt | Easy Smoked Pulled Pork Recipe

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork butt

Turkey breast is leaner, while pork butt is often more affordable.

bbq sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

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

Slice cross-hatching into the fat cap of the pork shoulder to expose the meat.

Prepare the injection using Dr Pepper, ensuring to remove carbonation bubbles.

Inject the Dr Pepper into the pork shoulder until it swells up.

Pat the pork shoulder dry with a paper towel after injecting.

Season the pork shoulder with Killer Hogs rib rub, ensuring to cover all cracks and crevices.

Preheat the grill to 225°F and place the pork shoulder in the middle.

Insert a thermometer probe into the thickest part of the meat and monitor the temperature using the Thermoworks app.

After the internal temperature reaches 83°F, spritz the pork shoulder with a mixture of Dr Pepper.

Monitor the pork for another 45 minutes and spritz again when the internal temperature reaches 130°F.

When the internal temperature reaches 165°F, prepare to wrap the pork shoulder by increasing the grill temperature to 325°F.

Place the pork shoulder into a tray, pour leftover Dr Pepper around it, and add four tablespoons of butter on top.

Drizzle honey over the pork shoulder, avoiding additional sugar as the Dr Pepper and honey provide enough sweetness.

Wrap the pork shoulder tightly in foil, ensuring to keep the thermometer probe in place.

Return the wrapped pork shoulder to the grill and cook until the internal temperature reaches 203°F.

Once at 203°F, remove the pork shoulder and let it rest on the stovetop for 1 hour.

After resting, remove the thermometer probe and transfer the pork shoulder to a cutting board.

Collect the residual juices from the bottom of the foil pan for later use.

Check if the bone pulls out cleanly from the pork shoulder, indicating it's done.

Cooking Techniques

Equipment Needed

Spice Level: