Smoked Pork Butt

Smoked Pork Butt

It doesn’t get much tastier than this! The pork falls right off the bone. Extremely tender and luscious! My husband gets all the credit for this recipe!


  • 7 lb pork butt, bone in, trim excess fat
  • 1 cup apple cider vinegar
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1/2 tablespoon celery salt
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon chili powder
  • 1/4 cup brown sugar
  • 3 cups hickory wood chips


  1. Place pork butt in a shallow dish. Pour Apple cider vinegar over pork.
  2. In a small bowl combine salt, pepper, paprika, garlic powder, onion powder, celery salt, parsley, oregano, thyme and chili powder. Rub spice mixture over pork, covering completely.
  3. Cover pork with foil and place in the refrigerator over night.
  4. Remove pork from refrigerator and allow to get to room temperature, about 1 hour. Rub out side of pork with brown sugar.
  5. Heat smoker to 225-250 degrees. Add a hand full of wood chips and allow a steady smoke to accumulate.
  6. Place pork butt in smoker and smoke for 8-10 hours or until internal temperature reaches 195-205 degrees, adding a hand full of wood chips every hour for the first 4 hours. ( If having trouble reaching internal temperature, cover pork with foil for remainder of cooking time.)
  7. Remove pork and allow to rest for 1 hour.
  8. Shred meat to desired consistency and serve on a roll or over rice. Recommended to use bbq sauce of choice. Yum!!
  9. Enjoy!!

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