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How to Make Smoked Apple Pork Butt - A Step-by-Step Guide

Smoked Apple Pork Butt is a mouthwatering dish that combines the rich and savory flavors of pork with the sweet and fragrant taste of apples. This recipe is perfect for a special occasion or for a weekend family dinner. The flavors of this dish are complex and delicious, making it a surefire crowd-pleaser.

The process of smoking the pork butt infuses it with a deep, smoky flavor, while the addition of apples brings a natural sweetness that perfectly balances the richness of the meat. ...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 4 hrs
  • Additional Time: 8 hrs 40 mins
  • Total Time: 13 hrs 10 mins
  • Servings: 14
  • Yield: 7 pounds

  • Make dry rub: Combine brown sugar, salt, black pepper, paprika, garlic powder, Italian seasoning, onion powder, chili powder, cayenne pepper, cumin, and sage in a small container. Measure 1 tablespoon dry rub mixture into a container large enough to fit pork butt. Refrigerate remaining dry rub.
  • Make marinade: Pour apple cider, apple juice concentrate, honey, Worcestershire sauce, and liquid smoke into the large container with dry rub; mix well.
  • Prepare pork: Score top of pork butt in a checkerboard pattern. Inject some of the marinade into the bottom, sides, and top of pork butt. Place pork in the container with remaining marinade. Cover and marinate in the refrigerator, 8 hours to overnight.
  • Prepare wood chips: Combine whiskey barrel wood chips, apple wood chips, apple juice concentrate, and water in a large resealable plastic bag. Seal and let soak, about 20 minutes.
  • Preheat an electric smoker to 225 degrees F (110 degrees C). Fill smoker box with wood chips according to manufacturer's instructions.
  • Remove pork from marinade; rub mustard and honey evenly on top. Coat pork butt heavily with reserved dry rub. Place pork fat-side up on a rack.
  • Place the rack in the smoker and 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) for well done, 4 to 6 hours. Add additional soaked wood chips halfway through cooking time.
  • Place pork butt fat-side up on a serving platter. Cover with aluminum foil and let rest for 20 minutes, turning over halfway through resting time.

    • Nutrition

    411 cal.

    • Total Fat: 15g
    • Saturated Fat: 5g
    • Cholesterol: 82mg
    • Sodium: 3460mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 3g
    • Total Sugars: 35g
    • Protein: 28g
    • Vitamin C: 18mg
    • Calcium: 99mg
    • Iron: 4mg
    • Potassium: 653mg

    Categories

    Grilling recipes
    Smoking recipes
    American recipes
    Main recipes
    Pork recipes