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February 03, 2023
If you’re in the mood for gourmet food, try my Low & Slow Pork Butt Recipe. True to its name, this hunk of meat takes a while to reach perfection. Good things take time, including pork! I pulled out all the stops for this cook; injecting the meat, seasoning it, and wrapping it in a decadent butter bath.
By the end of this recipe, you’ll be a pro at smoking meat. I recommend starting this cook in the morning or the night before so it can be ready for dinner. Serve it as is, or shred it for your favorite sandwiches. The possibilities are endless!
Americans are no strangers to slow cooking. The Instant Pot is proof of that! However, slow cooking on the pit is entirely different than using your crock pot. Your meat ends up with the same tenderness an Instant Pot gives but with a BBQ-style crust that you can’t replicate.
My Low & Slow Pork Butt Recipe is an entire experience. The smell of pork wafting through the windows and the hands-on work of wrapping the meat makes dinner taste so much better.
This recipe has a few steps but comes together with just five elements. A few carefully chosen ingredients allow you to create any recipe your heart desires. If you purchase some of my rubs, you’ll have multitasking ingredients. Here’s what you need to add to your shopping cart.
You can find a detailed demonstration for this cook in the recipe video and card at the bottom of this post. In the meantime, here’s a brief overview of how I pulled this pork butt together.
This pork butt was juicy with just the right ratio of meat and fat. It fell apart in my hands and melted in my mouth. Every bite was filled with flavor and infused with pure smoke. I guarantee this will be one of your go-to recipes!
This delicious pork shoulder is tasty on its own, but sometimes you want a creative way to use leftovers. Try one of these ideas!
If you have leftovers, keep them in the fridge for up to 3 days, or vacuum seal the pork and store in the refrigerator for up to 3 months. You can also freeze your leftover pork for up to 3 months.
Royal Oak Charcoal Pellets, Traeger Timberline 1300 , paper towels, cutting board, heavy-duty aluminum foil, baking trays, ThermoWorks Thermapen ONE, YETI Tundra 65 Hard Cooler, meat claws, and insulated gloves for handling meat.
Category
Pork Butt
Mix 1/4 cup of pork injection with 12 oz of apple juice to get ready to inject. You can use any liquid of your choice, we just prefer apple juice.
Use a grid-like pattern to inject butt.
Score fat on butt, we are cooking fat side up.
Season butt with Heath Riles BBQ Honey Chipotle Rub on all sides. Allow rub to sweat in for 15-20 minutes.
Put on Traeger Grill (or smoker / grill of your choice) fat side up at 225º. We used Royal Oak Pellets for this cook.
Cook butt for approximately 8 hours at 225º. Our butt was approximately 160º at this point.
Remove butt to wrap with Butter Bath (1/4 cup) and Apple Juice (8 oz.). Wrap foil tightly.
Return to grill, we set our probe to 200º.
We turned our temperature up to 275º and cooked for another 2 hours.
We had a total cook time of 10 hours, our butt had an internal temperature of 200º when we took it off of the grill.
Allow butt to rest for 1-2 hours.