Pork Butt Recipes
Tender, fall-apart pork butt recipes — slow-smoked pulled pork, carnitas, braised roasts, and more.
★ Dinner
DinnerSmoked Pork Butt
Worth it.
Kaylee WilliamsIngredients
- 1 Biggin Pork shoulder aka butt
- Alot of poofs Salt & pepper
- Prob a cup full Brown sugar
- Poofity poof Paprika
- Big slap Brown mustard
- 1 pan + spritzy bottle Apple cider vinegar
- Tree Wood
Instructions
- 1Give yer meat a good rub down with all the seasonings and mustard. Probably best to let it marinate for a decade but not everyone has time for that ya know?
- 2Fire up your grill, smoker, bonfire, neighbors house, hole in the ground whatever you got going on with some wood burning. Put your pan of apple cider vinegar somewhere in there to get that flavor a brewin'.
- 3Give the meat a good scorching on the grill (or in a skillet if ya wanna)
- 4THEN loooow and sloooow y'all. Keep spritzing it with water or apple cider vinegar to keep the temp low. Let her cook for like a year until the interal temp reaches 195°. Eventually.
- 5Let it cool a lil' before ripping it up.
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
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Open in Pepper →Why Pork Butt Is the King of Low-and-Slow Cooking
Pork butt (actually from the shoulder) is one of the most forgiving cuts of meat. Its high fat and collagen content means it only gets better the longer it cooks — low and slow transforms it into something extraordinary.
Whether you're smoking it for 12 hours, braising it in the oven, or using a slow cooker, the result is the same: incredibly tender, shredable meat with deep flavor. It feeds a crowd for very little money.
On Pepper, the most-saved pork butt recipes ensure weekend cooking is an event worth looking forward to, from smoky pulled pork to crispy carnitas.
Quick Tips
- 1
Low and slow wins
Pork butt needs time — cook it at 225–275°F for 8–12 hours until it hits 195–205°F internal. Rushing it means tough, chewy meat instead of the fall-apart texture you're after.
- 2
Fat cap up or down
Cooking fat-side up lets the rendered fat baste the meat as it melts. If you're using a smoker with heat from below, flip it fat-side down to protect the meat from direct heat.
- 3
Rest before you pull
After cooking, wrap the pork in foil and let it rest for at least 30–60 minutes before pulling. The juices redistribute and the fibers relax, making shredding much easier and the meat juicier.
- 4
Save the drippings
Don't toss the pan juices — skim off excess fat and pour them back over the pulled pork to keep it moist and flavorful. They're also great as a base for a quick BBQ sauce.
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