Smoked Pulled Pork (Pork Butt)
Juicy smoked pulled pork from a bone-in pork butt: sweet-savory rub, 250°F smoke, and a tangy Carolina vinegar sauce. The cheapest big smoke you can make.
- Cook
- 10–12 hr
- Pit
- 250°F
- Done at
- 195–203°F, bone wiggles free
- Makes
- 12 sandwiches
- Wood
- Hickory with apple or cherry
- Cost
- $3.60 per sandwich
If you're new to smoking, start here. Pork butt (the upper shoulder) is marbled, forgiving and one of the cheapest cuts in the meat case, and it's hard to overcook. You'll get enough pulled pork for a party, or for a week of tacos, sandwiches and fried rice.
The finishing sauce is a thin Eastern Carolina-style vinegar sauce. It cuts the richness and seasons the meat all the way through.
Why this recipe works
- Bone-in butts cook more evenly and the bone tells you when it's done.
- A little sugar in the rub helps the bark caramelize at 250°F.
- Tossing the pulled meat with vinegar sauce and its own juices keeps leftovers moist.
What it costs
September 2026 prices- Bone-in pork butt, 8.5 lb at $3.00/lb$25.50
- Rub, spritz and vinegar sauce$4.00
- 12 buns$5.40
- Fuel, about 11 hr at $0.75/hr$8.25
- Total for the batch$43.15
- A typical bought lunch$15.00
- Home-smoked, per sandwich$3.60
You keep $11.40 (76%) per sandwich. Estimates from U.S. average and major-retailer prices; yours will vary. How we calculate.
Recipe
Step by step
Trim and season
Trim off loose flaps and any thick, hard fat, but leave most of the fat cap. Smear a thin layer of mustard all over, then cover evenly with the mixed rub. Refrigerate overnight if you have time.
Heat the smoker
Bring the smoker to 250°F with clean, thin blue smoke.
Smoke
Place the pork fat side up and insert a probe into the thickest part, away from the bone. Smoke undisturbed for 3 hours.
Spritz
Spritz with the vinegar and apple juice mix every hour once the bark has set.
Wrap if you like
At about 165°F the pork will stall. For a softer bark and a faster cook, wrap it in foil or butcher paper with a splash of the spritz. For the crunchiest bark, leave it unwrapped and be patient.
Cook until the bone is loose
Cook to 195–203°F. It's ready when the bone wiggles freely and a probe slides in with almost no resistance.
Rest
Rest for 1 hour, wrapped, in a dry cooler or on the counter under a towel.
Make the sauce
Stir the sauce ingredients together until the sugar dissolves.
Pull and sauce
Pull out the bone and any big pockets of fat. Shred the meat, mixing the dark bark through the tender inside. Toss with the collected juices and about half the vinegar sauce. Serve the rest on the side.
Pitmaster tips
Freeze in 1 lb bags
Portion leftovers with a spoonful of juices, squeeze out the air and freeze. One Sunday smoke covers several fast weeknight meals.
Two butts, same fuel
Smoking a second butt costs only the meat. The fuel and your time stay the same, so cook for the freezer.
Don't rush the rest
Pulling immediately lets steam and juice escape. An hour's rest makes a noticeably juicier pile.
Refrigerate within 2 hours for up to 4 days. Freeze in airtight bags for about 3 months. Reheat covered with a splash of the vinegar sauce or apple juice.
USDA safe minimum internal temperatures: 165°F for poultry, 160°F for ground meat, and 145°F with a 3-minute rest for whole cuts of beef and pork and for fish. Use a thermometer, and refrigerate leftovers within 2 hours.
Pulled Pork FAQ
What's the difference between pork butt and pork shoulder?
Both come from the shoulder. The butt (Boston butt) is the upper part with more marbling and is best for pulled pork. The picnic shoulder is lower, leaner and often cheaper, and works too.
What temperature is pulled pork done?
Pork is safe at 145°F, but it's only tender enough to pull at about 195–203°F, when the connective tissue has broken down.
Can I smoke pork butt at 275°F?
Yes. At 275°F it will finish a couple of hours sooner with very similar results. Wrapping at the stall also speeds things up.
