Simmer all marinade ingredients, except butter, in a small saucepan over medium heat for 3-4 minutes. Stir through. Remove mixture from heat, stir in butter, and let the marinade cool completely before using. Draw some of the solution into the syringe. Inject the pork roast and slowly release the marinade.When ready to cook, start your smoker going at 225 degrees F and preheat, lid closed, for 10 to 15 minutes. While the grill gets up to temperature, remove the pork from the brine and set on a large cookie sheet with raised edges. Do not discard the brine liquid. Pat the meat dry with a paper towel.To reheat a whole Boston butt: Preheat the oven to 275 degrees Fahrenheit. Wrap the entire cut loosely in foil. Place in an oven-safe dish with a cup of water, juice, or broth. Allow it to cook slowly for a minimum of 20 to 30 minutes. Check periodically until the center reaches 165 degrees Fahrenheit.Place a towel on the bottom of the cooler to insulate it better, and put the pork butt on top. Close the lid of the cooler, and let the meat rest for 1 hour. Next, remove the smoked pork shoulder from the cooler. Place the pork on a large baking sheet, aluminum, or roasting pan. Remove the foil or butcher paper.Add a pan of apple juice (or water) to help keep the meat moist, and preheat your smoker for about 15 minutes. Put a wire rack in the middle of your smoker, then place the pork shoulder or Boston Butt Roast FAT SIDE down on the rack in the smoker. Smoke at 225 degrees F.Jul 5, 2023 · Preheat your pellet smoker to 225°F. Smoked Pork Butt Seasoning: Mix well with half your brown sugar, paprika, pepper, garlic, minced onion, and chili powder. Rub down the pork butt all over with olive oil to coat it completely. Season all over with salt, evenly coating every side. Billows of smoke have engulfed almost the entirety of Sydney’s skyline, while hundreds of firefighters are trying to tame to the worst bushfires suffered by the city in over a deca...To roast the smoked butt, preheat the oven to 225°F. Put the meat in a roasting pan and roast for 2 to 2½ hours, or until the internal temperature reaches 150°F … General rule – 1.5hrs per pound (at 225-250). However, this is going to vary greatly based on your cooking setup, so it’s best to do it by feel. If the pork butt is bone in, the bone will slide out cleanly or the thermometer/meat probe will slide in with no resistance. Let it cool slightly while you gather the other ingredients. 2. Mix together the cider, vinegar, water, Worcestershire, and spices in a small bowl. Gently whisk in the melted butter until the ingredients are well combined. 3. Shortly before cooking, inject the mixture into the pork shoulder in several places. 4.Jun 23, 2016 ... Ensure pork shoulder has come to room temperature. · Combine salt, smoked paprika, lemon pepper, cayenne pepper, smoked garlic powder and black ...General rule – 1.5hrs per pound (at 225-250). However, this is going to vary greatly based on your cooking setup, so it’s best to do it by feel. If the pork butt is bone in, the bone will slide out cleanly or the thermometer/meat probe will slide in with no resistance.Instructions. Prepare your smoker for 13 hours of smoke time and preheat to 250 degrees F. In a small bowl, combine all of the dry rub ingredients. Pat the pork shoulder dry with paper towels, then apply the dry rub to all sides making sure to cover every inch and rub it in gently so it all sticks to the pork.Pork But Rub. 275° Fahrenheit for approximately 8 hours, total cook time. Wrap in foil at 160°, approximately 4 to 5 hours and cook for an additional 3 hours or until internal temperature reaches 195° F, then remove from the grill and let it rest.May 14, 2020 ... The Cook · Smoke the meat at 270 degrees for 8 hours (or until fat cap breaks, more on this later) · After 3 hours, spray with apple cider vinegar&nb... The smoked Boston butt should be cooked until the internal temperature reaches just 145 degrees Fahrenheit. This isn't cooked to fall-apart tenderness, but it is cooked to its minimum safe done temperature. Cooked like this, the meat will be tender and juicy and full of lively smoke flavor. It's not a problem cooking the roast to a higher ... Directions. Mix together paprika, chili powder, both sugars, celery seed, black pepper, cayenne pepper, dry mustard, garlic powder, cumin, and salt in a bowl. Store in an airtight container or keep in the freezer in a resealable plastic bag. I Made It. Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/ ... Sep 27, 2022 · Set the Ninja Woodfire Grill to smoker. Set the temperature to 250F degrees and the time to 7 hours. Smoke: Place the seasoned pork shoulder on the grill and cook it until the meat is fork tender and the internal temperature registers around 200F degrees. Rest: Remove it from the grill. Dec 17, 2023 · Place the rubbed pork butt on the smoker and cook until you reach an internal temperature of 165 ºF. This will take 5-6 hours. If you're s moking a on a charcoal grill, rotate your meat and grate after 2 hours and 45 minutes. Smoked pork butt at 165 ºF after 5.5 hours unwrapped. Place pork butt on grate fat side down and close lid/door. When the pork butt reaches 165°F (74°C) or when the color is perfect (about 3 hours), remove meat from smoker and wrap in a double layer of heavy duty foil. Place pork butt back onto 300°F (149°C) smoker and continue to cook for 2 hours or until the internal temperature of the meat ... Preheat grill or smoker according to directions to 225℉. Trim the pork shoulder. Removing portions of the fat cap, so that it is only approximately 1/4 of an inch thick. Then score the fat, cutting a grid pattern into the fat cap, cutting just enough to get through the fat to the meat.Feb 27, 2023 ... Instructions · Remove most of the fat and connective tissue from the raw pork. · Cover the pork butt with olive oil then sprinkle with salt and ...Lay 6 x 1 tbsp pats of butter down on the top of your pork butt. Sprinkle the remaining 2 tbsp of Pork BBQ Rub on the top of the pork butt. Sprinkle ½ cup of light brown sugar over the top of the pork …1 Rub the pork with salt and pepper, and then set aside while you prepare the remaining ingredients. (See notes below if you plan to sear the pork first). 2 Heat oil in a wide skillet over medium heat. Add the onions and garlic then cook, occasionally stirring, until they are sweet and browned around the edges.Jan 8, 2018 · Take the butt out of the zip-lock bag and place on a working surface. Drain it completely and pat dry with paper towel and let it come up to room temp for about 30 – 45 minutes. The next step is to apply a good quality dry rub. You can use any dry rub that you like. Add a pan of apple juice (or water) to help keep the meat moist, and preheat your smoker for about 15 minutes. Put a wire rack in the middle of your smoker, then place the pork shoulder or Boston Butt Roast FAT SIDE down on the rack in the smoker. Smoke at 225 degrees F.Fill your Big Green Egg with lump charcoal placing 3-4 hickory wood chunks in the charcoal. Light your Big Green Egg lump charcoal and set temp to 250°. Cross hatch the fat cap on the Boston Butt. Apply mustard slather and then rub. Once the Big Green Egg is stable at 250° and the smoke is clean, put your pork in. Leave untouched for 3 … Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, maintaining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use ... Preheat to about 250 to 275 degrees. (We’ve cooked pork butts at lower temperatures and higher ones, too; they’re very forgiving, almost impossible to mess up.) Place the pork butt on the grill or smoker grate directly …Smoked sausage is a versatile ingredient that can add a burst of flavor to any dish. Whether you’re hosting a backyard barbecue or looking for a quick and easy weeknight meal, smok...Just follow these for the BEST smoked pork butt ever. 1: Preheat smoker to 225° F. Place a disposable aluminum tray of water under the grate. 2: Pat your room temperature pork butt dry with paper towels and spread classic yellow mustard all over the meat. Then, generously apply any dry rub seasoning.To make your own, all you need is crusty bread, dark chocolate, and some sort of oil. Buying the “right” amount of ingredients for recipe testing can be challenging. Sometimes I bu...Slather your pork butt roast with yellow mustard. Combine all of the seasoning ingredients in a bowl and mix until well combined. Generously apply the dry rub to the entire surface of the pork shoulder, making sure to coat it well. Allow the mustard ad dry rub to rest on the pork shoulder for at least 30 minutes.Spread a light coat of mustard all over the surface and then use the rub mixture to cover the whole surface of the meat with the rubbing. Preheat your smoker at 235°F and put the meat after the temperature is reached. After 3-4 hours of cooking, measure the internal temperature of the meat.Using a 30% cooking reduction rate, each pound of uncooked Boston butt, will make 2 sandwiches. So if you revert back to your Junior High School math, a formula for determining the size of Boston butt is: S = Size of uncooked Boston butt. M = Number of men or large eaters. W = Number of women and children. S = (2M + W)/2 + 1.Gather the ingredients. Put the pork shoulder in the slow cooker, cutting the roast to fit if necessary. Add the water or other liquid and sprinkle the pork lightly with kosher salt, freshly ground black pepper, and cayenne pepper, if …Combining sous vide and smoke makes for the best pork shoulder roast (also called pork butt). A simple rub is all you need to create this easy, sous vide ...Meat used: one pork butt (size will vary depending on amount of guests. Note: You will lose about 30% of its size after cooking) · Seasoning: The BBQ Brothers ...Preheat the smoker to 210 degrees F (99 degrees C). Add enough wood chips to the smoker. Pour cider brine into the water pan of the smoker; add onion and 1/4 cup more sugar rub. Spread remaining sugar rub over pork shoulder. Transfer pork to the center of the smoker.Grind the seeds in a spice grinder or mortar and pestle. Add the rest of the spices and sugar and blend. Rinse the roast. cover lightly with mustard. sprinkle and rub the dry rub onto all sides. Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. punch one small hole in the packet and toss onto the coals.Feb 20, 2024 · Pork Butt Injection Recipe: How to Make a Pork Butt Injection. Written by MasterClass. Last updated: Feb 20, 2024 • 2 min read. Whether you’re crafting a tasty smoked pulled pork recipe or slow-roasting a braised pork dish, this flavorful pork butt injection recipe will give you juicy, tender meat every time. Whether you’re crafting a ... Here’s all you’ll need to grab to make your simple smoked pulled pork butt: 8-10 pound bone-in pork shoulder roast (or Boston …Set the Ninja Woodfire Grill to smoker. Set the temperature to 250F degrees and the time to 7 hours. Smoke: Place the seasoned pork shoulder on the grill and cook it until the meat is fork tender and the internal temperature registers around 200F degrees. Rest: Remove it from the grill.Oct 27, 2010 · Using a 30% cooking reduction rate, each pound of uncooked Boston butt, will make 2 sandwiches. So if you revert back to your Junior High School math, a formula for determining the size of Boston butt is: S = Size of uncooked Boston butt. M = Number of men or large eaters. W = Number of women and children. S = (2M + W)/2 + 1. Brown sugar. Salt. Pepper. Paprika. Garlic. Minced onion. Chili powder. Olive oil. Try my all-purpose Pulled Pork Seasoning! How to Smoke Boston Butt. Add pellets to the smoker, and preheat to 225°F.Coat the pork butt in yellow mustard. Season generously with a Pork BBQ Rub. Let the pork butt rest at room temperature for 20 to 30 minutes, or until the meat starts to sweat and the rub looks moist. Place the pork butt directly on the grates of your smoker with the fat cap facing down.Ingredients. With certain cuts of meat I believe that going simple is the best. This is one of those recipes. Keeping the seasoning to a minimum to let the flavor of the meat shine is important. Let me show …When you wrap it put a little bit of water, stock, beer or cider in the bottom to ensure it stays moist. Wrap tightly. Smoked wrapped for a further 2 or 3 hours or until your meat thermometer reaches 190. Remove your pork butt from the smoker and leave wrapped and let rest for 10 minutes. Unwrap and enjoy!Pork Butt Injection Recipe: How to Make a Pork Butt Injection. Written by MasterClass. Last updated: Feb 20, 2024 • 2 min read. Whether you’re crafting a tasty smoked pulled pork recipe or slow-roasting a braised pork dish, this flavorful pork butt injection recipe will give you juicy, tender meat every time.Lay the soup bags in a single layer on cookie sheets and place them in the freezer. Once fully frozen, stack the bags up in the freezer to save on space. Thaw in the fridge overnight. Reheat on the stovetop on low or in the microwave at 60% power so as not to overcook any ingredients before it is hot.Once the pork butt reaches 195 degrees F, remove it from the Traeger grill and let it rest for 30 minutes. This allows the juices to redistribute and the meat to become tender. Using two forks or meat claws, shred the pulled pork, discarding any excess fat. The meat should be incredibly tender and easy to pull apart.The first people in America to say smoking was bad for your health were greeted with derision and called quacks. Even while studies emerged in the 1950s linking smoking to various ...Lay the soup bags in a single layer on cookie sheets and place them in the freezer. Once fully frozen, stack the bags up in the freezer to save on space. Thaw in the fridge overnight. Reheat on the stovetop on low or in the microwave at 60% power so as not to overcook any ingredients before it is hot.Dec 8, 2023 · Slow-Smoked Pulled Pork (Boston Butt) Recipe. Recipes. Main Dishes. Pork. Pulled Pork. Slow-Smoked Pulled Pork (Boston Butt) 4.3. (7) 3 Reviews. 8 Photos. This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. Immerse the Boston butt in the brine. Top it off with a little water or other liquid, as needed, if the meat isn't covered completely. Put it in the refrigerator for six to 12 hours. Discard the brine after use, as its high salt content precludes it from you using it as a sauce. Additionally, the brine has been contaminated by raw pork, so it ...Jun 5, 2020 ... Place coated roast on smoker with fat side up; close lid and smoke pork until it reaches an internal temperature of at least 195 degrees F. This ...These Air Fryer Potato Wedges or Southern Fried Green Tomatoes are great sides to go along with pulled pork! Ingredients for a Smoked Boston Butt. For this smoked pulled pork recipe, you’ll need …Are you tired of serving the same old dishes at your gatherings? Why not impress your guests with some delicious smoked sausage recipes? Smoked sausages are a versatile ingredient ...In a small bowl, whisk together the ingredients for the injection. 2 1/2 tsp salt, 3/4 cup apple juice, 1/2 cup water, 1/2 cup sugar, 2 tbs Worcestershire sauce. Prep the mop by combining the ingredients and whisking together until combined. Store the mop in a clean squirt bottle to make spritzing the pork easier. Trim the fat from the Boston Butt, apply a binder (olive oil or mustard), and cover with dry rub. Set the temperature of your pellet grill (such as a Traeger) between 225-250°F, and cook for several hours, spritzing once the rub has set to the meat. Wrap the pork in foil when the bark is hard and cracking, and cook until the meat reaches an ... Slow Cooker Pulled Pork – rub a 3 pound pork shoulder, or pork butt, with 2 tablespoons olive oil. Season with 3 tablespoons of the pulled pork rub. Place in a slow cooker. Pour in 1 cup beef broth, 1 tablespoon Worcestershire sauce and 1/2 cup apple juice. Slow cook on high for 4-5 hours, or on low for 8-10 hours.Nov 6, 2023 · Next, trim any excess fat from the meat's surface, leaving a thin layer for moisture and flavor. Apply your chosen dry rub generously over the entire surface, ensuring an even coating. Then, preheat your pellet grill to a temperature between 225 and 250 degrees Fahrenheit (107–121 degrees Celsius). How to Make Smoked Pork Shoulder. Prep the Smoker – Preheat your pellet grill to 225 degrees F. Prep the Pork – Wipe the pork shoulder roast with a paper towel. Blot it well and remove any small bone fragments. Rub Pork – Cover the pork shoulder with yellow mustard then season with the Sweet & Smoky Rub.Preheat the smoker to 120°C. Trim the fat off the meat. In an aluminium pan, coat the meat with mustard and rub. Smoke for 2-3 hours or until the internal temperature is 70°C . Cut the meat into 1 in x 1 in cubes and place in a new aluminium pan. Pour some, not all, of the juice on top of the meat. Put 5-6 pats of butter on top.Smoked Boston Butt Recipe. This week I’m firing up the Drum and smoking a Boston Butt for the Super Bowl. I’m sure Patriots fans will appreciate it since this pork …Parents can have a big influence on whether their kids smoke. Your attitudes and opinions about smoking set an example. Talk openly about the fact that you do not approve of your c...Oct 27, 2010 · Using a 30% cooking reduction rate, each pound of uncooked Boston butt, will make 2 sandwiches. So if you revert back to your Junior High School math, a formula for determining the size of Boston butt is: S = Size of uncooked Boston butt. M = Number of men or large eaters. W = Number of women and children. S = (2M + W)/2 + 1. Before roasting a Boston butt, creating and applying a perfectly-paired pork butt rub seasoning will maximize your flavor. Smoking a seasoned pork butt roast on low temperatures for a long amount of time delivers the most moist, flavorful results. Per pound of uncooked roast, a low temperature of 250 degrees will take up to two hours.Jan 25, 2019 ... Using your hands, apply the binding agent to the exterior of the pork shoulder · Smoke Pork Shoulder at 225 degrees, after about 6-8 hours the ...1. When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes. 275 ˚F / 135 ˚C. 2. Trim pork butt of all excess fat. Cut area around the money muscle to expose it if desired. (You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.) 3.Coat with cooking oil and sprinkle the shoulder on all sides with kosher salt and pour over the orange and lime juice. Place the orange and lime rinds in the container with the pork and refrigerate for 12 hours (typically overnight). Preheat the smoker. Preheat your smoker to 225 degrees F with your favorite hardwood.Sep 27, 2022 · Set the Ninja Woodfire Grill to smoker. Set the temperature to 250F degrees and the time to 7 hours. Smoke: Place the seasoned pork shoulder on the grill and cook it until the meat is fork tender and the internal temperature registers around 200F degrees. Rest: Remove it from the grill. Once up to 275°F (135°C) place the pork shoulder onto the grids over the water pan. Smoke the pork for up to 5 hours, spraying periodically with apple juice, cider vinegar, etc., until it reaches an internal temperature of 165°F (74°C). *Cooking times will vary depending on size, grill temperature, and other factors.Our routine for a 10 lb smoked pork shoulder is as follows: Day 1: 8 pm: start the smoker, prepare and rub the shoulder. Allow dry-rubbed shoulder to rest at room temperature. 9 pm: place the pork butt directly on the grill grate, position a foil-lined baking sheet or aluminum pan underneath. Smoke at 185f overnight.Jun 30, 2015 · Wrap the meat with aluminum foil and refrigerate until ready to smoke. When ready to cook, heat your smoker to 250 degrees F and place the boston butt in the center of the grill. Smoke for 9-10 hours, making sure the heat never increases above 300 degrees. Remove from grill when the internal temp reaches 195 degrees F. Heat the smoker to about 225 degrees F . That is the goal temp, but anything between 215-240 degrees F is low enough that it will make delicious pork. You want to insert a meat thermometer into the meat before you place it …How to Make Smoked Pork Shoulder. Prep the Smoker – Preheat your pellet grill to 225 degrees F. Prep the Pork – Wipe the pork shoulder roast with a paper towel. Blot it well and remove any small bone fragments. Rub Pork – Cover the pork shoulder with yellow mustard then season with the Sweet & Smoky Rub.Coat the pork butt in yellow mustard. Season generously with a Pork BBQ Rub. Let the pork butt rest at room temperature for 20 to 30 minutes, or until the meat starts to sweat and the rub looks moist. Place the pork butt directly on the grates of your smoker with the fat cap facing down.When you wrap it put a little bit of water, stock, beer or cider in the bottom to ensure it stays moist. Wrap tightly. Smoked wrapped for a further 2 or 3 hours or until your meat thermometer reaches 190. Remove your pork butt from the smoker and leave wrapped and let rest for 10 minutes. Unwrap and enjoy!Oct 27, 2010 · Using a 30% cooking reduction rate, each pound of uncooked Boston butt, will make 2 sandwiches. So if you revert back to your Junior High School math, a formula for determining the size of Boston butt is: S = Size of uncooked Boston butt. M = Number of men or large eaters. W = Number of women and children. S = (2M + W)/2 + 1. Preheat the oven to 350°F (177°C). In a small bowl, mix brown sugar, chili powder, paprika, thyme, garlic powder, onion powder, salt, and pepper. Rub this dry rub on all sides of the Boston butt. Spray a small, enameled Dutch oven with cooking spray. Place the pork in the pot.Add a pan of apple juice (or water) to help keep the meat moist, and preheat your smoker for about 15 minutes. Put a wire rack in the middle of your smoker, then place the pork shoulder or Boston Butt Roast FAT SIDE down on the rack in the smoker. Smoke at 225 degrees F.
Once your smoker is up to 250°F, just place the wire rack with your pork butt burnt ends on the grates. After 2½-3 hours the internal temperature of the meat should be up around 165°F to 175°F. You’re going to let them smoke for about 2½ to 3 hours. You want a nice bark to have formed. 4.. Movie payback
Rub mustard, BBQ rub, salt, and pepper all over the pork butt. Smoke FAT SIDE UP until it reaches 145° F. Pour the apple cider vinegar into your disposable aluminum pan and continue to smoke. …Preheat the smoker to 120°C. Trim the fat off the meat. In an aluminium pan, coat the meat with mustard and rub. Smoke for 2-3 hours or until the internal temperature is 70°C . Cut the meat into 1 in x 1 in cubes and place in a new aluminium pan. Pour some, not all, of the juice on top of the meat. Put 5-6 pats of butter on top.Be sure to cook your pork shoulder (also referred to as a pork butt or boston butt) low and slow, between 200°F and 250°F until the meat is fall off the bone tender (usually when it reaches an internal temperature between 195°F to 205°F). 0% interest on orders $1000+. Don't be afraid of this BBQ classic. Simply follow the steps and you'll be feeding a crowd in no time. Monitor your cook overnight from the comfort of your recliner with the recteq app. Directions. Serving Sizes Ingredients Tools Needed. If you are constantly mopping, wetting and brushing the surface of the meat, many of the spices can drip from the meat. Leave the pork alone for the first 3 hours. Wait until the rub has fused to the meat, then begin spritzing. Poking the meat with your finger is the best way to tell if your pork is ready to be spritzed.The best way to smoke pork Boston butt. Cooked low and slow for hours over apple and hickory for the ultimate cut of barbecue pork. Table Of Contents. Despite its long smoke time, pork butt is actually …Questions kids might ask their parents about smoking include if they will get addicted. See 10 questions kids might ask about smoking to be prepared. Advertisement Every parent kno...Simply mix together all the dry ingredients in a bowl and mix until they’re completely combined. Then, rub the mixture onto the pork shoulder until it’s completely covered. Leave the roast in the refrigerator overnight so that the flavors can really soak in. The next day, preheat your smoker and set it to 225 degrees.Oct 12, 2023 · STEP 1 | Combine the spice rub. tip. STEP 2 | Rinse and dry the meat. STEP 3 | Coat the surface with yellow mustard. STEP 4 | Apply the dry rub and let it rest. STEP 5 | Preheat the smoker. STEP 6 | Cook the meat low and slow. BE AWARE OF THE STALL! tip. STEP 7 | Rest. STEP 8 | Pull the pork. Frequently asked questions. Serving suggestions. Remove the pork from the brine, rinse, and pat dry. Sprinkle evenly with the pepper (if using). Smoke. Cool to room temperature, then wrap in plastic wrap and refrigerate. (Refrigerate for up to 1 week or freeze for up to 2 months.) To roast the smoked butt, preheat the oven to 225°F. Put the meat in a roasting pan and roast for 2 to 2½ …In the oven. Preheat the oven to 325°F and place the shredded pork in a pan with a little chicken broth. Cover the pan with aluminum foil and place the pan in the oven for about 30 minutes to 45 minutes or until the meat reaches 165°F. In the slow cooker. Place the pork in the crockpot with a little chicken broth.Prep Time: 20 minutes. Cook Time: 9 hours. Servings: 12 to 16. Equipment. Smoker (pellet or electric) Cutting board. Paper towels.STEP 1 | Combine the spice rub. tip. STEP 2 | Rinse and dry the meat. STEP 3 | Coat the surface with yellow mustard. STEP 4 | …The first people in America to say smoking was bad for your health were greeted with derision and called quacks. Even while studies emerged in the 1950s linking smoking to various ...Be sure to cook your pork shoulder (also referred to as a pork butt or boston butt) low and slow, between 200°F and 250°F until the meat is fall off the bone tender (usually when it reaches an internal temperature between 195°F to 205°F).Preheat your pellet grill to 225 degrees F. Plan on anywhere from 7-10 hours or roughly 1 hour per pound of meat. This is a very rough estimate, as each pork butt cooks differently. So, we advise going into this with an open mind. You might have the perfect pulled pork in 7 hours, or it might take 10 hours..