How much pulled pork does a pork butt make?

A 6 to 7-pound bone-in pork butt will provide 2 ¾ to 3 ¼ pounds of cooked, shredded pork once the bone and fat cap are removed. It’s safe to say that you will have enough to serve 10 to 12 hungry adults.

Do I have to use bone-in, or can I use boneless pork?

For this recipe, I always opt for bone-in whether we’re using a pork butt. Cooking whole muscle cuts of meat with the bone-in means less moisture is lost and more even cooking throughout, so if you have the option, choose bone-in.

What’s the difference between smoked pork butt and smoked pork shoulder?

Pork butt (or ‘Boston Butt’) and shoulder both come from the shoulder of the pig. The butt is the portion highest up on the leg, and the shoulder is just below that. The butt is often rectangular in shape and contains a good amount of fat marbled throughout. Pork butt is a great option if you’re looking to make pulled pork sandwiches or tacos. The shoulder, in comparison, is often triangular in shape and is leaner. You’ll often see pork shoulder that has been removed from the bone and rolled in netting. This is often called a ‘picnic shoulder’ and is best used for moist-heat cooking like the slow cooker and recipes such as brisket or slow cooker carnitas .

Smoked Pork Butt (With Step-By-Step Instructions)

Name: Smoked Pork Butt Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 7 h
Cuisine: Gluten-Free
Ingredients: 6-7 pound bone-in pork butt; 2 teaspoons smoked paprika; 2 teaspoons garlic powder; 1 teaspoon onion powder; 1 teaspoon chili powder; ½ teaspoon ground cumin; ⅛ teaspoon cayenne pepper (omit for less heat); 1 tablespoon brown sugar (light or dark), omit for Whole30-friendly; Fine salt and ground black pepper; 2 cups apple juice; 3 tablespoons apple cider vinegar

Servings: Serves 10-12 1x

Ingredients

6–7 pound bone-in pork butt
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon ground cumin
⅛ teaspoon cayenne pepper (omit for less heat)
1 tablespoon brown sugar (light or dark), omit for Whole30-friendly
Fine salt and ground black pepper
2 cups apple juice
3 tablespoons apple cider vinegar

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Instructions

If using a wood pellet grill or electric pellet smoker, fill the hopper with your pellets of choice. I like hickory, pecan, apple, and cherry when smoking meat. If you’re using a gas grill, plan to soak your wood chips of choice overnight before draining them and adding them to a smoke box set at the back of the grill.
Preheat the grill or smoker to 250℉.
While the grill/smoker preheats, pat the pork butt dry with paper towels and set aside.
To make the rub, combine the paprika, garlic, onion powders, chili powder, cumin, cayenne (if using), brown sugar, salt, and pepper in a small bowl. Sprinkle the rub over the dry surface of the pork and gently rub it into the meat with your hands.
Place the pork butt directly onto the grate of the preheated grill/smoker over indirect heat with the fat cap (also known as the fat side) facing up.
Insert the temperature probe into the thickest part of the pork butt, being careful not to hit the bone. Close the lid and set the probe timer to alarm at 160℉, which should take around 2 ½ to 3 hours.
Add 2 cups of apple juice to a clean spray bottle. Spray the pork butt with apple juice every hour (after the first hour has gone by) until the internal temperature of the pork reaches 160℉.
Stack 4-5 large sheets of heavy-duty aluminum foil on top of one another on top of a baking sheet. Alternatively, you can use a large Dutch oven or roasting pan if you’re looking for a reusable option. Once the pork reaches 160℉, remove it from the grill/smoker either to your Dutch oven, roasting pan, or foil that is laid over a baking sheet for support. If using the foil option, gather up the sides of the foil to create walls that will allow you to pour liquid into them.
Pour the remaining apple juice from the sprayer into the pot or fortress of foil.
Place the lid on the pot, cover the roasting pan with foil, or fold the foil sheets over the top of the butt and together to secure them tightly and prevent steam from escaping. Keep in mind that if you removed the temperature probe, you’ll have to reinsert it. So if you’re using foil, it’s best to wait until you’re back at the grill to seal the foil once the probe is back in.
Return the pork to the grill or smoker (still over indirect heat and still at 250℉). If yours is wrapped in foil, you can either leave it on the baking sheet. Reinsert the probe into the thickest part of the meat, not touching the bone, if you haven’t already done so. Set the probe timer for 205℉.
When the probe reaches 205℉ (about 3-4 hours, depending on the size of the butt) remove the pot/pan/foil bundle from the grill/smoker and allow it to rest at room temperature for 45 minutes.
After 45 minutes of rest, transfer the pork to a large bowl, aluminum pan, or cutting board and allow it to rest for another 10 minutes so that it is easier to handle.
Peel away the fat cap and discard. Use your hands or 2 forks to shred the meat and remove the bone and any large pieces of fat or connective tissue.
Sprinkle 2-3 tablespoons apple cider vinegar over the meat and toss well to coat. Taste and season with salt and pepper. Serve with the barbecue sauce of your choice, if desired.

Nutrition Information

Serving Size: 4 ounces cooked pork
Calories: 276
Fat: 16 g
(Sat Fat: 6 g)
Sodium: 90 mg
Carbohydrate: 1 g
(Fiber: 0 g
Sugar: 1 g)
Protein: 30 g
Cholesterol: 100 g

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free Whole30

Recipe By: Jessica Beacom