Dale's Renown Pork Butt

Succulent, flavorful, and irresistibly tender, Dale's Renown Pork Butt is the ultimate smoked meat recipe for barbecue enthusiasts. This slow-cooked masterpiece starts with a generous dry rub featuring smoky paprika, brown sugar, and a touch of cayenne for optional heat. Infused with the rich, savory notes of Dale's Seasoning and a tangy basting mix of apple cider vinegar, this pork butt is slowly cooked to perfection over hickory or applewood chips, delivering deep, smoky flavor in every bite. Whether served shredded on rolls or sliced alongside classic BBQ sides like coleslaw, this dish is a showstopper at any gathering. Perfectly balanced seasoning, low-and-slow cooking, and expert basting techniques ensure juicy, fall-apart pork that will have everyone coming back for seconds. Ideal for weekend cookouts, holidays, or special occasions, this recipe is a must-try for fans of smoked barbecue pork.

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 8

Ingredients

• 5 pounds Pork butt (bone-in or boneless)
• 0.5 cups Dale's Seasoning
• 3 tablespoons Brown sugar
• 2 tablespoons Paprika
• 1 tablespoon Garlic powder
• 1 tablespoon Onion powder
• 1 tablespoon Kosher salt
• 1 teaspoon Black pepper
• 0.5 teaspoons Cayenne pepper (optional for extra heat)
• 0.25 cups Apple cider vinegar
• 1 cup Water
• 2 tablespoons Vegetable or olive oil

Directions

Step 1

Start by preparing the pork butt. Trim excess fat if preferred, but leave a small layer for flavor and moisture during cooking.

Step 2

In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using). Mix well to create a dry rub.

Step 3

Rub the pork butt generously with the vegetable or olive oil to help the dry rub stick. Then, coat the pork thoroughly with the dry rub, ensuring every surface is covered. Allow it to rest for 15-30 minutes at room temperature.

Step 4

Prepare a smoker or grill for indirect heat cooking. Preheat to 225°F (107°C). If using a smoker, add wood chips like hickory or applewood for additional flavor.

Step 5

In a small bowl, mix Dale's Seasoning, apple cider vinegar, and water. This will serve as the basting liquid.

Step 6

Place the pork butt on the smoker or grill grates, fat-side up. Close the lid and cook for approximately 8 hours, or until the internal temperature reaches 195°F (90°C) for pulling or 180°F (82°C) for slicing.

Step 7

Every 1-2 hours, lightly baste the pork with the Dale's mixture using a brush or spray bottle to maintain moisture and enhance flavor.

Step 8

Once the pork butt reaches the desired internal temperature, remove it from the smoker or grill and tent it with aluminum foil. Let it rest for at least 20-30 minutes to allow the juices to redistribute.

Step 9

Shred or slice the pork as desired and serve with your favorite barbecue sauce, rolls, or sides like coleslaw and baked beans.

Nutrition Facts

Serving size	(2778.0g)

Amount per serving	% Daily Value*
Calories	6212.0

Total Fat 483.7g	0%
Saturated Fat 163.0g	0%
Polyunsaturated Fat 0g
Cholesterol 1587.6mg	0%
Sodium 11327.2mg	0%
Total Carbohydrate 56.3g	0%
Dietary Fiber 7.4g	0%
Total Sugars 36.0g
Protein 397.9g	0%

Vitamin D 0IU	0%
Calcium 352.0mg	0%
Iron 22.6mg	0%
Potassium 6694.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.6%

Protein: 25.8%

Carbs: 3.6%