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Smoked Triple Threat Pork Butt

Smoked bone-in pulled pork butt with soy, Worcestershire, and teriyaki steak marinade.

Ingredients

  • 6 -8 pound bone in pork shoulder
  • 4 tablespoons koshersalt
  • 4 tablespoons coarse black pepper
  • 4 tablespoons smoked paprika
  • 2 tablespoons garlic powder
  • ½  cup soy sauce
  • ½  cup Worcestershire sauce
  • ½  cup Teriyaki sauce
  • Hickory wood chunks
  • Aluminum pan
  • Meat injector

Directions

  1. Preheat smoker to 350˚F  and add wood chunks.
  2. Combine all dry rub ingredients together and apply on all sides of the pork butt.
  3. Set timer and smoke for 30 to 35 minutes per pound or until internal temp reaches 160˚F.
  4. Place pan below pork butt to collect fat drippings.
  5. Save 8 to 10 ounces of drippings, discard to rest, and place pork butt in pan.
  6. Combine all 3 wet ingredients with fat drippings and inject half into pork butt.
  7. Place back in smoker a continue smoking for an additional 1 1/2 to 2 hours.
  8. Baste every 30 minutes with remaining marinade until the internal temp is reaches 205˚F.
  9. Remove from smoker, cover with aluminum foil, and allow to rest for 1 to 2 hours before shredding.
  10. Pull and shred in pan using forks or tongs with any excess cooking liquid or drippings.
  11. Serve with buns, slaw, and your favorite BBQ sauce.

Pro Tip

  • Use injector syringe to baste or basting brush.
  • Extra juices left behind by smoked pork can be used in sauces, soups, stews, chili and can even add moisture to mashed potatoes or rice.

VINEGAR BBQ SAUCE

  • 2 cups apple cider vinegar
  • 1 1/2 cups water
  • 1/2 cup ketchup (omit for
    a more authentic East North Carolina sauce)
  • 1/4 cup brown sugar
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon red pepper flakes

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