Smoked Pork Butt
This smoked pork butt combines the deep sweetness of packed brown sugar with the earthy heat of New Mexico chile powder, creating a flavorful crust around tender, smoky pork. It can be prepared with a brined or unbrined roast and is especially well suited to barbecue pork sandwiches, whether served for a relaxed weekend meal or a casual gathering.
- Prep25 mins
- Cook6 hrs
- Serves16
- DifficultyEasy
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Smoked Pork Butt, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 20 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 2 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityFair
- 46 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 38
- Heart Health
- 46
- Metabolic
- 10
- Digestive
- 22
- Inflammatory
- 36
- Performance
- 20
- General Wellness
- 1
Gather all ingredients.
- 2
If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. A brine recipe is available on this site under the title “Basic Brine for Smoking Meat.” Cover the pork butt and refrigerate it.
- 3
Preheat an outdoor smoker to 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. While the smoker preheats, combine the brown sugar, chili powder, and any additional seasonings to your taste in a small bowl.
- 4
Apply this liberally to the meat and rub it in with your fingers.
- 5
Place a roasting rack in a drip pan and lay the meat on the rack.
- 6
Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until the internal pork temperature reaches 145°F (63°C).
- Calories 473.81 kcal High 24%
- Protein 24.82 g Good Source 50%
- Carbohydrate 2.99 g 1%
- Total Fat 40.32 g High 52%
- Saturated Fat 18.9 g High 95%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 549.75 mg High 183%
- Sodium 36.62 mg Low Source 2%
- Dietary Fiber 0.02 g Low Source 0%
- Total Sugars 2.97 g --
- Added Sugars 0.0 g Low Source 0%
- Calcium 49.7 mg Low Source 4%
- Iron 2.93 mg Moderate 16%
- Potassium 27.79 mg Low Source 1%
- Vitamin A 0.69 mcg Low Source 0%
- Vitamin C 0.02 mg Low Source 0%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.
About This Recipe
Smoked Pork Butt is made with 4 ingredients and serves 16. It takes about 6 hrs 25 mins and is rated easy. Key ingredients include Brown Sugar, Chili Powder, Chipotle Powder, and Pork Roast. Each serving provides about 473.81 kcal, and is a good source of protein.
Recipe Questions
- What is Smoked Pork Butt made of?
- The main ingredients are Brown Sugar, Chili Powder, Chipotle Powder, Pork Roast. The full list of 4 is above.
- How long does it take to make Smoked Pork Butt?
- About 6 hrs 25 mins in total: 25 mins to prepare and 6 hrs to cook.
- How many calories are in one serving?
- One serving provides about 473.81 kcal. The full nutrition breakdown is above.
- Is Smoked Pork Butt easy to make?
- This recipe is rated easy, with 4 ingredients and 6 steps.
- Is Smoked Pork Butt healthy?
- Smoked Pork Butt has an easyChef Pro health score of 25/100. Per serving, it provides 473.81 calories and 24.82 g of protein, or 50% of the Daily Value. Worth noting per serving: saturated fat at 18.9 g (95% of the Daily Value). Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
How easyChef Pro scores recipes and products
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