Juicy Smoked Butterflied Pork Butt with Extra Bark

If you love a juicy, tender, pull-apart pork butt but don’t want to wait all day for it to cook on the smoker, this butterflied method is for you. This pit master approved recipe produces some of the best pulled butt you’ll ever have with tons of those crispy bark bits we all love!

Smoked Pork Butt But Way Faster

I first saw Susie’s (from Hey Grill Hey) method of butterflying a pork shoulder a couple of years ago and was like, “OMG, she’s brilliant!” I know I had to test it out.

I’m a hardcore no-crutch kind of pit master when it comes to making pork. I’m all about the 20+ hour cooks to get that super juicy and tender pork, but with that killer bark all around it. So, when I saw her talk about how butterflying it could essentially double the cooking time and speed up the process.

Over the years, I adapted hers to align more with my style of smoking. My method differs from hers, as I do not use foil at all. I found that it steamed the pork, and the bark didn’t stay firm. Additionally, I discovered that cooking it at three different temperatures helped it render more effectively.

TKW Family Love

You were not kidding Lori! This method is brilliant and a game changer! I’m a hardcore smoker stemming from my grandpappy. Over the years, life got in the way and spending 20+ hours on making a pork butt was rough. I decided to give this method a try as we loved your other traditional method.

Dang girl, you slammed this one out of the park. That bark was ridiculous while the meat was so juicy and tender. Thank you for giving me “time back” so I can still make this pork while spending time with the littles. ‘Preciate ya!

Bo

---

---

Smoked Pork Shoulder (butt) Ingredients

Watch the video for a more detailed overview of how to make one of the best pork shoulder butts you’ll ever have!

Smoked Pork Shoulder (butt) Ingredients

Yes, this recipe has only four ingredients. Okay, six if you count the optional spritzing. The key to really amazing BBQ or smoked meats is to keep it simple. It doesn’t need a ton of things to taste amazing. What is important is the quality of the ingredients.

• Pork Butt / Pork Shoulder: start with a boneless one as you’re butterflying it
• Binder: I prefer yellow mustard, but you can use bacon grease, olive oil, or even mayonnaise.
• Seasonings: Chupacabra Ribnoxious and Chupacabra A Fine Meat Rub
• Optional Spritz: 50% apple cider vinegar and 50% white peach grape juice

How to Butterfly A Pork Butt Shoulder

1. Pat the pork butt should dry with paper towels. Lift the area where the bone was removed and, using a boning/filet knife, continue slowly slicing through but not all the way through.
2. You are opening it up like one long book. Please do your best to keep the thickness as even as possible.

How to Coat and Season a Pork Butt

1. Place a cooling rack inside a half sheet pan. Place the butterflied pork on top, with the fat cap facing up.
2. Squirt half of the mustard on and, with gloved hands, rub it into the top and sides. Sprinkle half of the Chupacabra Ribnoxious and Chupacabra A Fine Meat Rub; pat it in. Carefully flip it over and repeat with more mustard and seasonings.
3. Set the pan aside for 30 minutes for the seasonings to melt into the pork. Heat the Yoder Smokers YS 640 smoker.

What’s the Difference Between Pork Butt vs Pork Shoulder

It’s confusing as they both come from the whole front shoulders of the hog. And often, when they are packaged in the store, they are labeled as “pork butt shoulder.” This is often due to the cut that you are buying, which contains both butt and shoulder.

• Pork Butt: This is located higher up on the leg and extends to the background. This is sometimes referred to as the “Boston Butt.”
• Pork Shoulder: This cut is located in the foreleg, extending down to the knee or shank area. This is sometimes referred to as the “Picnic Shoulder.”

Pork Shoulder on the Yoder Smokers YS640

I’ve been preaching about my love for this smoker for years now. What I want you all to understand about this smoker is that it’s not just a smoker. It’s a grill, a BBQ, a pizza oven, a cold smoker – literally, pretty much everything I can make in a home oven or a commercial pizza oven, I can make in this! The Yoder Smokers YS640 is truly elite!

1. Fill the hopper with your favorite wood pellet. I opted for a fruit blend, as I prefer it with pork. Set the temp to 275 and place a piece of foil or a drip pan on the lower rack (this helps with cleanup.

2. Once the smoker is to temp, place the pork on the upper rack (damper halfway open).
3. Insert two Meater probes into both sides of the pork and close the lid. Smoke until the internal temp reaches 165°F. ~5-6 hours. During this time, I’ll check on it every 45 minutes. If I notice it getting too dry, I’ll give it a spritz of the 50/50 juice to ACV. It’ll honestly all depend on how much fat cap you have.
4. Set up two huge pieces of BBQ Pink Butcher Paper. Remove the pork from the smoker, remove the Meater probes, and wrap the pork tightly in the paper. Double wrap this. Set the pork back onto the top rack, carefully re-insert the Meat thermometer probes (through the paper) into the pork, and increase the smoker temperature to 300°F. Close the lid and smoke until the internal temp reaches 190°F.

6. Open the lid, carefully remove the MEATER probes, and open up the top of the paper. Expose as much of the meat’s top as possible without losing the juices trapped in the paper. Place the Meater probes back in, close the lids, and crank the temperature to 350°F. Continue smoking until the internal temperature reaches 205°F and the meat is probe-tender.
7. Remove from the smoker (trying to save as much of the paper juice as possible) and wrap in new BBQ Pink Butcher Paper, pouring over the saved juices. Double wrap in butcher paper, then in plastic wrap. Place in a cooler or large insulated bag for 2 hours.

Chef Lori’s #1 Tip for Pork Bark

1. The meat will still be hot when you go to shred it, so use meat gloves to protect your hands. You can also use shredder claws!

more smoker recipes

Ways To Serve Smoked Pork Butt

I would suggest this sandwich as my first choice. But no worries, I have a bunch of other suggestions:

• Nachos
• Pizza – use BBQ sauce, mozzarella, and cheddar. When it comes out, top it with slaw and pickles.
• Pulled Pork Puffs
• Totchos – everything you love about nachos but use crispy tater tots or waffle fries!
• Pulled Pork Mac & Cheese Puffs
• Grilled Cheese with Pulled Pork
• Stuffed Mushrooms
• Stuffed Potato Skins

Smoked Pork Should Butt FAQs

• Do I have to trim it? It honestly depends on your preference. I tend not to trim mine, BUT if it has a super thick fat cap, then yes, I will.
• Can I use a different binder? Absolutely! While mustard is my go-to, you can use bacon grease, mayo, butter, or even olive oil. You want something that’ll help your seasoning stick.
• Do I have to butterfly it? Nope! Check out my post on how to Master the Art of Smoked Pork Butt.

How to Reheat Whole Smoked Pork Butt Shoulder

Hey, I get it! Maybe you started it late on the smoker and don’t feel like staying up until the wee hours of the morning to shred it. No worries, I got’chu bestie!

1. After the 2-hour mark, carefully remove the meat from the cooler, then unwrap the plastic wrap and butcher paper.
2. The meat will still be quite hot, so wear disposable gloves to transfer it to a large container. Allow the pork to sit in the container, uncovered, until it’s room temperature. If you add the lid on when it’s still hot, condensation will form and your bark will be soggy.
3. The next day, preheat your oven to 350°F and place a cooling rack on a half sheet pan. Take the pork out of the fridge and put the meat onto a large piece of BBQ Pink Butcher Paper. Wrap it tightly, place it on a cooling rack, insert 1-2 Meater probes into the meat, and put the whole thing in the oven for a few hours or until the internal temperature reaches 165°F.
4. Remove from the oven and then shred.

What to Serve with Smoked Pork Should Butt

Pair this pork shoulder butt that has extra bark with:

• DINER-STYLE COLESLAW: Retro diner-style coleslaw with a perfectly balanced sweet and tangy dressing, mixed with cabbage, carrots, onions, and seasonings.
• BAKED POTATOES: There’s nothing better than stuffing a baked potato with pulled pork, sauce, cheese, and bacon!
• COMPETITION BAKED BEANS: These Smoked Peach Pie Chipotle Baked Beans bring a bold, irresistible twist to a classic side dish. Slow-smoked beans are soaked in a rich, smoky sauce that combines the natural sweetness of peach filling with the smoky heat of chipotle peppers.
• BOURSIN ASPARAGUS: Elevate your roasted asparagus with creamy Boursin cheese by adding a touch of indulgence that takes it to the next level.

How to Reheat Pulled Pork

• Oven: Preheat the oven to 250°F. Place the pork in a dish with some stock or leftover juices. Cover with foil and bake for 30 minutes or until warmed through.
• Skillet: Preheat a pan over medium-low heat. Add the pork and a bit of liquid. Cover and let the pan simmer until warmed through.
• Slow Cooker: Place the pork in the slow cooker and add about 1 cup of liquid or stock. Cover and place on warm heat for a couple of hours or until warmed through.

Juicy Smoked Butterflied Pork Butt with Extra Bark

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

If you love a juicy, tender, pull apart pork butt but dont’ want to wait all day for it to cook on the smoker, this butterflied method is for you. This pit master approved recipe produces some of the best pulled butt you’ll ever have with tons of those crispy bark bits we all love!

• Author: Lori
• Prep Time: 20 minutes
• Cook Time: ~8-10 hours
• Total Time: 12 hours
• Yield: ~6 pounds cooked pork butt
• Category: cookout foods, easy smoker recipes, game day, pork butt, pork shoulder, pulled pork, smoked pork, summer bbq
• Method: smoker
• Cuisine: cookout foods, easy smoker recipes, game day, pork butt, pork shoulder, pulled pork, smoked pork, summer bbq

Ingredients

• 10 pound bonelesspork butt/shoulder, butterflied
• 2–3 Tablespoons of yellow mustard *or can use any preferred binder
• 3–4 Tablespoons Chupacabra Ribnoxious
• 3–4 Tablespoons Chupacabra A Fine Meat Rub

Cook Mode Prevent your screen from going dark

Instructions

1. Place a cooling rack inside a half sheet pan. Place the butterflied pork on top, with the fat cap facing up.
2. Squirt half of the mustard on and, with gloved hands, rub it into the top and sides. Sprinkle half of the Chupacabra Ribnoxious and Chupacabra A Fine Meat Rub; pat it in. Flip it over, repeat with more mustard and seasonings. Set the pan aside for 30 minutes for the seasonings to melt into the pork.
3. Fill the hopper and set the Yoder Smokers YS 640 smoker to 275°F with foil or a disposable drip pan on the lower rack.
4. Place the pork on the upper rack (damper halfway open). Insert two Meater probes into both sides of the pork and close the lid. Smoke until the internal temp reaches 165°F. ~5-6 hours. *During this time, check it about every 45 minutes, and if needed, spritz it all over with the 50/50 mixture of juice and ACV.
5. Set up 2 very large pieces of BBQ Pink Butcher Paper. Remove the pork from the smoker, remove the Meater probes, and wrap the pork tightly in the paper. Double wrap this. Set the pork back onto the top rack, carefully reinsert the Meater probes (through the paper) into the pork, and increase the smoker temperature to 300°F. Close the lid and smoke until the internal temp reaches 190°F. ~2 hours.
6. Open the lid, carefully remove the Meater probes, and open up the top of the paper. Expose as much of the meat’s top as possible without losing the juices trapped in the paper. Place the Meater probes back in, close the lids, and crank the temperature to 350°F. Continue smoking until the internal temp reaches 205°F and it’s probe tender.
7. Remove from the smoker (trying to save as much of the paper juices you can) and wrap in new  BBQ Pink Butcher Paper,  pouring over the saved juices. Double wrap in butcher paper, then in plastic wrap, and place in a cooler or large insulated bag for 2 hours.
8. After 2 hours, carefully unwrap and shred the meat. This will still be VERY hot, so use meat gloves to protect your hands. You can also use shredder claws!
9. Store leftovers in the fridge for up to 5 days or in a freezer-safe bag for up to 3 months.

Save For Later!