Pork butt (also be referred to as pork shoulder or Boston butt) is a piece of cut meat that is taken from the pig’s front shoulder, especially the upper portion. A lot of muscle is present in the cut and a lot of connective tissues are also present there but that will be broken down by slow cooking but it’s less likely to dry out because of it’s fatty and the juicy texture.
Smoking can be done in a number of ways. The process we’re going to follow for this meat cut will not only make the meat tender, smoking will add a unique flavour for a truly delicious eating experience.
The Perfect Pork Butt
A pork butt meat piece or cut is sold both bone-in and boneless. However, due to the uneven shape of boneless butts, these butts could result in uneven cooking. That’s why I recommend you all to leave the bone in as it is. The bone can easily be removed when the meat is done. Make sure that the skin of the pork butt is removed. The skin will stop the smoke from reaching the meat.
Pork butt may have a lot of fat on its surface that is not healthy and it might not taste good either. Once the pork butt is properly cooked, you can remove the fat by just using your fingers.
How to Season?
Pork butt can almost never be over seasoned. It doesn’t matter how much salt or pepper you use, the interior meat may still be less seasoned. To prepare the dry rub, add equal amounts of salt and black pepper. Mix it with a small amount of paprika to get color. Add half a cup of seasoning for a 10 pound pork butt. The combination of mustard and hot sauce will make a very good spread.
Slather the meat, then add the rub in an even layer until the surface is covered. Leave the meat to rest for 35 to 45 minutes. By doing this, the meat will be penetrated and this will lead the meat to draw out the moisture inside.
Smoked Pork Butt Recipe
You’re going to need a good quality smoker. We recommend you to take a look at the best smoker guide and choose by yourself. It takes about 10 hours to smoke a 10 pound pork butt. Put the pork butt in the cooking chamber when the smoker reaches the temperature of 270°F and is producing clean smoke
When three hours have passed, open the smoker and add sprinkles of water so that it cools down a little. Let the cooking continue for another five hours, check and sprinkle some water on the pork butt once every hour. The piece of meat will shrink slowly, the bark that will form on top of the fat layer will then split. When that happens, it’s ready to wrap.
After eight hours, the pork butt is ready to be wrapped in aluminium foil. Follow this guide to wrap the meat in the foil. After wrapping it, place it in the smoker to cook for one more hour at 270°F. After that increase the temperature to 295°F for the last hour.
Even after 10 hours inside the smoker, it is important to remember that the pork butt will continue to cook for a little more while. Leave the wrapped pork butt to rest for an hour at room temperature before serving.
How to Serve?
Now you may unwrap the pork butt carefully. Do not let the juice trapped inside the foil to spill out. You should pour the juices back on the pork. Shred the meat with your fingers. Take the bone out, which will slide out easily. You may also remove the pieces of fat before serving.