Smoked Pork Butt Sandwich

If good things take time, then this smoked pork butt recipe is incredibly good. Our smoked pork butt sandwich is jam-packed with delicious flavor.

6 to 8 servings

Smoked pork butt sandwiches are a Southern staple. Serve them at a 4th of July bash, Memorial Day pool party, or an annual church potluck, and watch as the bite-sized treats quickly disappear from the severing platter. They're cooked "slow and low", as we like to say in the South. If good things take time, then this smoked pork butt dish is incredibly good. The secret is in the rub; packed with mouthwatering flavors like smoked paprika, dry mustard, ground cumin, and fresh ginger, the Boston butt pork roast cooks to create a perfectly crispy bark. When it's ready, simply shred the pork with two forks and assemble your sandwich. You can add your choice of BBQ sauce for extra tanginess and coleslaw for a bit of crunch with every bite. Give this recipe a try, and we guarantee the first time you make it won't be the last.

Smoked Pork Butt Sandwich
Southern Living


  • 1 (4- to 5-lb.) Boston butt pork roast, bone-in

  • White bread buns


  • 1/4 cup kosher salt

  • 1/4 cup dark brown sugar, firmly packed

  • 2 tablespoons + 2 teaspoons smoked paprika

  • 2 tablespoons granulated sugar

  • 2 teaspoons garlic powder

  • 2 tablespoons pepper, freshly ground

  • 1 teaspoon dry mustard

  • 1 teaspoon ground cumin

  • 1 teaspoon ground ginger

  • Toppings: BBQ sauce, coleslaw, pickles


  1. Stir together all BBQ Rub ingredients.

  2. Trim pork roast. Rinse and pat dry. Sprinkle with BBQ Rub; let stand at room temperature 30 minutes.

  3. Bring internal temperature of smoker to 225° to 250° according to manufacturer's directions, and maintain temperature 15 to 20 minutes.

  4. Place pork, fattier side up, on cooking grate directly over coals in center of smoker. Cover with lid, and adjust ventilation to maintain temperature between 225° and 250°. Smoke, covered with lid and maintaining temperature, 5 hours; turn pork, fattier side down, and smoke 2 to 3 more hours or until a meat thermometer inserted into thickest portion registers 195°.

  5. Transfer to a cutting board; cool 15 minutes. Shred pork. Assemble BBQ sandwich on white bread buns with your choice of BBQ sauce and coleslaw. Add pickles to taste.

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