Ingredients for Dale's Renown Pork Butt
- 4-5 lb pork butt
- 1 tsp black pepper
- 1 tbsp paprika
- Mustard
- Garlic Salt
- 1 tsp cayenne pepper
- 1/2 cup molasses
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp salt
- wood chips
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How to Make Dale's Renown Pork Butt
- Coat a 4-5 lb pork butt generously with 1/2 cup molasses and let stand at room temperature for one hour.
- While the pork rests, whisk together the dry rub ingredients in a medium bowl: 2 tbsp brown sugar, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, 1 tsp cayenne pepper (optional), 1 tsp black pepper, 1 tsp salt.
- After one hour, thoroughly coat the pork butt with the dry rub, ensuring all sides are evenly covered.
- Smoke the pork butt in a wood smoker at 250°F for 8-12 hours, or until the internal temperature reaches 195-205°F. Use your favorite wood chips (e.g., hickory, apple, mesquite).
- Once the internal temperature reaches 195-205°F, remove the pork butt from the smoker. Wrap it tightly in heavy-duty aluminum foil.
- Place the foil-wrapped pork butt in a preheated 300°F oven and cook until the meat is incredibly tender and easily shreds with a fork (about 1-2 more hours, internal temp should remain between 195-205).
- Remove from oven, let rest for at least 30 minutes before shredding and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
93g
Carbs
1g
