'It's So Good You'll Slap Your Mama' Smoked Pork Butt

Make this 'It's So Good You'll Slap Your Mama' Smoked Pork Butt recipe at your next tailgate
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'It's So Good You'll Slap Your Mama' Smoked Pork Butt

Clint Cantwell / Grillocracy.com

This pork butt is injected with a combination of vinegar, spices, and barbecue sauce that makes the meat juicy and fall-off-the-bone tender. The final result is so good, you might, well, “slap yo mama.”

Recipe Courtesy of Clint Cantwell, Grillocracy.com

10
Servings
1290
Calories Per Serving
Deliver Ingredients

Ingredients

For the pork butt:

  • 10 Pounds bone-in pork butt
  • 1/4 Cup yellow mustard
  • Dry rub seasoning (recipe follows)
  • Pork injection (recipe follows)

For the pork injection:

  • 32 Ounces chicken stock
  • 2 Cups apple juice
  • 1/4 Cup apple cider vinegar
  • 1/4 Cup your favorite barbecue sauce
  • 2 Tablespoons barbecue dry rub seasoning
  • 2 Tablespoons Worcestershire sauce

For the dry rub:

  • 1/4 Cup light brown sugar
  • 1/4 Cup Kosher salt
  • 3 Tablespoons smoked paprika
  • 3 Tablespoons onion powder
  • 3 Tablespoons garlic powder
  • 1 Tablespoon dried oregano
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon ancho chile powder

Directions

For the pork butt:

Preheat smoker to 225 to 250 degrees F.  Trim excess fat from the pork butt.  Use a seasoning injector to inject the pork butt evenly with as much of the injection liquid as the butt will hold.  Rub the outside of the pork butt with yellow mustard then completely coat the butt with dry rub seasoning.  Place the seasoned pork butt on the smoker, cover, and allow it to cook for approximately 1 hour and 15 minutes per pound until it reaches an internal temperature of 190 degrees F and/or the shoulder blade bone pulls away cleanly from the meat.  Remove pork butt from the smoker, pull or chop the meat, and serve with or without your favorite barbecue sauce.

For the pork injection:

Combine all ingredients in a large saucepan and warm over medium heat until the dry rub seasoning has completely dissolved.  Remove the injection liquid from the heat and refrigerate for 20 to 30 minutes until completely cooled.

For the dry rub:

Combine all ingredients in a small mixing bowl and set it aside until ready to use.

Nutritional Facts

Total Fat
84g
100%
Sugar
11g
12%
Saturated Fat
30g
100%
Cholesterol
291mg
97%
Carbohydrate, by difference
46g
35%
Protein
78g
100%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
73mg
7%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Fluoride, F
17µg
1%
Folate, total
17µg
4%
Iron, Fe
6mg
33%
Magnesium, Mg
20mg
6%
Niacin
1mg
7%
Phosphorus, P
68mg
10%
Selenium, Se
5µg
9%
Sodium, Na
2137mg
100%
Water
109g
4%

Pork Butt Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Butt Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.