⏱ 40 min
Comfort
Roasted Tomato Basil Soup
Velvety smooth tomato soup with fire-roasted tomatoes, fresh basil, and crusty bread.
When you want a wholesome, deeply satisfying meal that requires minimal cleanup, this Slow-Smoked Bone-In Pork Butt Pulled Pork Recipe is a foolproof choice. Pairing bone-in pork butt, yellow mustard and sweet bbq rub in just 8 hr 30 min, it offers comforting flavor that family and dinner guests will genuinely savor.
Ingredients
12 servings
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Step-by-Step Instructions
1
Slather Mustard & Season Rub (15 Min)
Slather pork butt all over with yellow mustard. Coat heavily with sweet BBQ rub. Let sit at room temp 30 minutes.
2
Smoke at 225°F Unwrapped (5 Hr)
Preheat smoker to 225°F (107°C) with applewood. **Smoke pork butt fat-side up for 5 hours**, spritzing with apple cider mixture hourly until internal temp reaches 165°F (74°C).
3
Foil Wrap & Smoke to 203°F (3 Hr)
Wrap tightly in butcher paper or foil with butter and splash of apple juice. Return to smoker; **cook for 3 hours** until internal temp reaches 203°F (95°C) and bone slides out clean. Rest 1 hour, then shred!
Chef Amara’s Kitchen Secrets & Pro Tips
- Target 203°F Internal Temp: Pork butt connective tissue fully renders at 203°F, making the meat melt into juicy shreds.
- Clean Bone Slide Test: When cooked perfectly, the shoulder blade bone will slide out cleanly with zero resistance.
1. Let the Meat Rest Before Slicing: Transfer cooked meat to a cutting board for 5–10 minutes before carving. Resting allows tight muscle fibers to relax and redistribute savory juices evenly throughout the cut. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Target 203°F Internal Temp: Pork butt connective tissue fully renders at 203°F, making the meat melt into juicy shreds.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Slow-Smoked Bone-In Pork Butt Pulled Pork Recipe Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Store leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a preheated 350°F oven or covered skillet over medium-low heat until steaming hot throughout.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I prepare this recipe ahead of time? A: Yes, this dish can be assembled up to 24 hours in advance, kept covered in the refrigerator, and baked or cooked when ready to serve.
Q: Can I substitute common pantry ingredients? A: Yes, this recipe is forgiving. Check our substitution notes in the ingredient card for dairy-free, gluten-free, and vegan alternatives.
Home Cook Community
Kitchen Notes & Discussion
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