Smoked Apple Pork Butt recipe

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Ingredients

1 ½ cups brown sugar
½ cup kosher salt
⅓ cup ground black pepper
¼ cup ground paprika
¼ cup garlic powder
¼ cup Italian seasoning
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons cayenne pepper
1 tablespoon ground cumin
1 teaspoon dried sage
½ cup apple cider
¼ cup apple juice concentrate
2 tablespoons honey
2 tablespoons Worcestershire sauce
3 drops liquid smoke flavoring
7 pounds bone-in pork butt
½ cup yellow mustard
1 tablespoon honey
1 cup whiskey barrel wood chips (such as Jack Daniel's®)
½ cup apple wood chips
½ cup apple juice concentrate
½ cup water

Nutrition Info

410.9 calories
carbohydrate: 42.5 g
cholesterol: 82.3 mg
fat: 15.1 g
fiber: 3.2 g
protein: 27.9 g
saturatedFat: 4.9 g
servingSize: -
sodium: 3460.2 mg
sugar: 35.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine brown sugar, salt, pepper, paprika, garlic, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon of the dry rub mixture into a large container that will fit the pork butt. Refrigerate remaining dry rub.

  2. Mix apple cider, 1/4 cup apple juice concentrate, 2 tablespoons honey, Worcestershire sauce, and liquid smoke into the large container to make marinade.

  3. Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of the pork butt. Place pork in the container with the remaining marinade. Marinate in the refrigerator, 8 hours to overnight.

  4. Combine whiskey barrel wood chips, apple wood chips, 1/2 cup apple juice concentrate, and water in a large resealable bag. Seal and let soak, about 20 minutes.

  5. Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.

  6. Remove pork from marinade, rub mustard and 1 tablespoon honey evenly on top. Coat pork butt heavily with dry rub. Place fat-side up on a rack.

  7. Place the rack in the smoker, cook until an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C), 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.

  8. Place pork butt fat-side up on a large platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.

Recipe Yield

7 pounds

Recipe Note

Family favorite. Leftovers can be used for sandwiches as-is or in BBQ. Excellent hot or cold.

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