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Smoked Pork Butt Roast (Pulled Pork)

Smoked Pork Butt Roast (Pulled Pork)


The pork butt is a cut of meat located in the shoulder area of the pig.  Like the brisket, it requires long and slow cooking to get the desired result.  This cut of meat is also a favorite of BBQ enthusiasts. 

For the recent Flavor of Georgia Food Product Contest we provided pulled pork for sampling which was marinated with our Smokin' Jerk BBQ Sauce & Marinade - one of the BBQ finalist in the competition.  Here's what we did.


  • 1 Boston Butt (approximately 12lbs)

  • 1 bottle Smokin' Jerk BBQ Sauce & Marinade 

  • 1 2.5 gallon ziploc bag

  • Foil pan & paper


  • Marinate meat with liberal amounts of Smokin' Jerk BBQ Sauce in ziploc bags and set aside in a refrigerator (we did for 2 days)

  • Fire up the smoker and bring temperature to about 250 degrees fahrenheit.

  • Place pork but in foil pan (remove from bag) and into smoker and cook for about 8.5 hours, turning at least once per hour

  • Check for doneness (internal temperature between 160 - 170° F) and remove from smoker

  • Apply remaining Smokin' Jerk BBQ Sauce and wrap in foil and let sit for about 1 hour

  • Slice or shred with fork 

  • Serve topped with Smokin' Jerk BBQ Sauce as condiment


Cook time may vary depending on the cut of meat and fat content.  We used grass fed / free range pork for this event.  For smoking we used Mesquite wood.  Boston Butt was purchased from  Mountain Valley Farm in Ellijay.  Reheat in a covered pan with a small amount of chicken stock in the oven at 250° F for about 1 hour.