Smoked pork butt for pulled pork.

Irene
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine brown sugar substitute, applewood rub, onion powder, smoked paprika, garlic powder, salt, and pepper in a bowl for seasoning.

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  • Trim pork butt, but leave a layer of fat on one side. Rub entire pork butt with 1/2 cup of seasoning blend. Cover with plastic wrap and let sit in the refrigerator for 3 days. Set aside remaining seasoning blend for another use.

  • Preheat smoker to 230 degrees F (110 degrees C). Place your favorite wood chips or pellets into the smoker.

  • Place pork butt onto the middle rack, with the fat side facing up. Pour 12 ounces of stout and 12 ounces of cider into a drip pan.

  • Smoke pork for 4 hours. Add remaining stout and cider to the drip pan and add more wood chips or pellets. Continue to smoke for 3 hours more. Remove the drip pan, pour drippings into a bowl, and reserve.

  • Continue to smoke the pork until a meat thermometer reaches 196 degrees F (91 degrees C), 1 to 3 hours more. Let rest for 1 hour.

  • Pull the pork with 2 forks. Pour as much of the reserved drippings over the pulled pork as you prefer. Serve.

Cook's Note:

You can use an amber or wheat beer instead of a stout, if preferred.

Nutrition Facts

142 calories; 6.8 g total fat; 45 mg cholesterol; 289 mg sodium. 7.4 g carbohydrates; 12.8 g protein; Full Nutrition