Family Secret Smoked Pork Butt Recipe: A Step-By-Step Guide to the Best Pork Butt by Donna John
My brother-in-law makes a mean pork butt. This is the easy marinade recipe he shared with me that he uses for his oven-baked pork butt. My husband turned it into a smoked pork butt recipe that did spend just a little time in the oven at the end.
To put it simply, this dinner recipe is divine. If it doesn't win you a medal, it will certainly win you lots of smiles. Use it for pork tacos, pulled pork sandwiches or eat it as is. Leftovers can be frozen to enjoy later.
All you need to make this juicy smoked pork butt is a 4- to 7-pound pork butt brown sugar, white wine vinegar, olive oil, salt, dried oregano, ground cumin, chili powder, fresh garlic, onions and sriracha. An optional ingredient is a bottle of your favorite beer.
Fun Fact: In the south, people eat pork on New Year's Day because it's said to bring good luck. (I think it'll bring you luck on July 4th, too!)
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Prep Time: 15 minutes
Cook Time 6 to 7 hours
Total Time: 6 hours and 15 minutes to 7 hours and 15 minutes
- 1 pork butt (4 - 7 pounds), if large you can cut it in half
- 1/2 - 3/4 cups brown sugar
- 6 tablespoons white wine vinegar
- 4 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 6 cloves garlic
- 2 onions, cut in half
- squirt of Sriracha sauce (to taste)
- 1 bottle beer
- 2 large onions, sliced
- Alternate oven directions: Place the pork butt on a bed of onions in a large roasting pan. Add a bottle of beer or water to the bottom of the pan. Cook at 300-degrees F for 6 to 7 hours or until internal temperature reaches 195 to 205 degrees F.
- If your pork butt is small, you can cut the marinade in half.
Here's how to make it:
- Put all the marinade ingredients into a blender.
- Blend until smooth.
- Put the pork butt into a large roasting pan or disposable roasting pan. Pour the marinade over the meat and rub to coat.
- Put the meat into a smoker. Smoke 6 to 8 hours over indirect heat, depending on how big the pork butt is.
- Check the pork with a meat thermometer. The pork is done when the internal temperature reaches 195 to 205 degrees F.
- Let the pork butt rest at least 30 minutes before shredding. Another option is to place the pork butt on a bed of sliced onions in a large roasting pan, pour a bottle of beer into the bottom and put into a 250-degree F oven for an hour or two. If doing this, you can pull it off before it reaches 195 degrees F.
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