Hot and Fast Pork Butt (Ready in About 5 Hours)
Need pulled pork in a hurry? This hot and fast pork butt recipe produces juicy, tender pulled pork with excellent bark and smoke flavor in about 5 hours instead of an all day cook.
Servings 10
Equipment
- Smoker
- Smoking wood
- Remote meat thermometer
- Instant read thermometer
- Heavy duty aluminum foil
- Half size foil pan
Ingredients
- 1 pork butt 5 to 8 pounds
- Yellow mustard
- Jeff's Original Rub
Instructions
- Coat the pork butt with yellow mustard on the top and sides.
- Apply a generous layer of Jeff's Original Rub over the meat.
- If time allows, refrigerate overnight. Otherwise proceed directly to cooking.
- Preheat the smoker to 300°F (149°C) using pecan wood or your preferred smoking wood.
- Place the pork butt on the smoker fat side down and cook until it reaches about 165°F (74°C) or develops a rich mahogany bark.
- Wrap tightly in heavy duty foil and place into a foil pan.
- Continue cooking until the internal temperature reaches 205°F (96°C) to 207°F (97°C) and the meat is probe tender.
- Rest for at least 30 to 60 minutes.
- Pull the pork into bite sized pieces and mix in some of the reserved juices before serving.
Notes
Cook to tenderness instead of cooking strictly by time.
Wrap when the bark looks right, even if the temperature is slightly below or above 165°F (74°C).
Pecan is my favorite wood for this recipe, but apple, cherry, oak, and hickory also work well.
Leftovers refrigerate well for up to 4 days and freeze well for up to 3 months.