Basic Smoked Pork Butt Recipe

Basic Smoked Pork Butt Recipe
Pulled pork is always popular, and can be used in dozens of ways. If you have a smoker, the pork can smoke all day and when served, will have a fabulous smoky flavor throughout. There is really nothing easier: a pork butt or pork shoulder rubbed with salt and pepper and smoked - in an electric or charcoal smoker - on low heat for 8-10 hours depending on the size of the roast. One approximate 8 pound butt or shoulder will yield about eight cups of shredded meat which is enough for about 24 pulled pork sandwiches. When choosing a roast, make sure you choose one with plenty of fat on the outside. The fat keeps the meat moist and makes for good drippings. It will be removed later, so don't worry.
??
There are other fabulous things you can do with the smoked pork butt. Southern Nachos are a favorite; just layer corn or flour tortilla chips topped with lots of smoky pulled pork, spicy barbecue sauce, and dollops of Southern Pimento Cheese and heat; these "nachos" can also be made with leftover cornbread (no sugar) if diners don't mind eating with a fork. The meat is good on salads, in quesadillas, shredded in tacos, and mixed with creamy sauces for chilaquiles and enchiladas. There is also a Quickie Thai Pork Salad using this smoky meat instead of the Basic Pulled Pork Module . Actually the possibilities are endless.

24 Servings

8 to 10 pounds pork butt or pork shoulder roast, with or without a bone
Salt and freshly ground black pepper

Water
Flavored wood chips

  1. Place the pork butt or shoulder in a metal pan that fits into your particular smoker, fat side up.
  2. Rub the roast with salt and pepper and place it on the shelf.
  3. Fill the water pan and also the pan that holds flavored wood chips according to your manufacturer's instructions.
  4. Turn the smoker to low, shut the lid, and let smoke 8 to 10 hours or until the meat is very tender.
  5. Refill the water and dump and replace the wood chips periodically when needed - the more wood chips, the smokier the flavor.
  6. When the meat is done let it cool partially, and shred it, removing all fat, skin, or other disgusting things that don't look edible.
  7. Place in freezer bags in two cup portions, label and freeze.


Amount Per Serving
Calories 239 Calories from Fat 136
Percent Total Calories From: Fat 57% Protein 43% Carb. 0%

Nutrient Amount per % Daily
Serving Value
Total Fat 15 g 23%
Saturated Fat 5 g 27%
Cholesterol 90 mg 30%
Sodium 93 mg 4%
Total Carbohydrate 0 g 0%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 26 g

Vitamin A 0% Vitamin C 2% Calcium 0% Iron 9%





RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.