Smoked Pork Butt

Name: Smoked Pork Butt
Cook time: 240 min
Yield: 10 to 12 servings
Ingredients: 3 Tbs. kosher salt; 3 Tbs. black pepper; 3 Tbs. granulated garlic; 2 Tbs. onion powder; 2 Tbs. smoked paprika; 2 Tbs. ground cumin; 6 to 8 lb. (3 to 4 kg) boneless pork butt or shoulder roast; 5 Tbs. Dijon mustard; 1/4 cup (2 fl. oz./60 ml) apple juice; 1/2 cup (4 fl. oz./125 ml) cider vinegar; 2 Tbs. Dijon mustard; 1 Tbs. ketchup; 2 Tbs. water; 1 Tbs. light brown sugar; Kosher salt and freshly ground pepper

Prep Time: 10 minutes

Cook Time: 240 minutes

Servings: 10 to 12

This simple recipe for pork butt from Dallas McGarity, chef and owner of the Fat Lamb in Louisville, KY, features a classic barbecue spice rub as well as Dijon mustard for added tanginess. Hickory wood pellets impart smoky flavor to the meat as it cooks low and slow for about 4 hours. If using the GE Profile™ Indoor Smart Smoker, set the smoker to smoke level 5.

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Ingredients:

For the rub:

3 Tbs. kosher salt
3 Tbs. black pepper
3 Tbs. granulated garlic
2 Tbs. onion powder
2 Tbs. smoked paprika
2 Tbs. ground cumin

For the pork:

6 to 8 lb. (3 to 4 kg) boneless pork butt or shoulder roast
5 Tbs. Dijon mustard

For the sauce:

1/4 cup (2 fl. oz./60 ml) apple juice
1/2 cup (4 fl. oz./125 ml) cider vinegar
2 Tbs. Dijon mustard
1 Tbs. ketchup
2 Tbs. water
1 Tbs. light brown sugar
Kosher salt and freshly ground pepper

Directions:

Preheat the smoker to 225°F (110°C) with hickory wood pellets.

In a medium bowl, combine all the ingredients for the rub.

Cut the pork into manageable-sized pieces that will fit into the smoker.

Next, rub the pork pieces with the 5 Tbs. of Dijon mustard covering all sides. Sprinkle the rub all over the pork butt evenly.

Place in the smoker fat-side up for around 3 to 4 hours until the internal temperature reaches 160°F (71°C) using the temperature probe. Pellets will need to be refilled around the 4-hour mark.

Once the pork has reached 160°F (71°C), remove the meat from the smoker and place on a large sheet of double foil with the shiny side in. Wrap it tightly by folding it over the pork. Place the pork back in the smoker and raise the temperature to 250°F (120°C). Allow it to cook until it reaches 195°F (91°C) using the temperature probe. This could take some time, but patience is key to ensuring the meat comes out tender.

Meanwhile, in a squeeze bottle, mix all the ingredients for the sauce.

Allow the pork to rest for 20 minutes. Open it up and, using gloves/forks, pull the meat and season with salt and pepper. Serve with the sauce. Serves 10 to 12.

Recipe courtesy of Dallas McGarity, chef and owner of the Fat Lamb in Louisville, KY

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