Recipes in the world of Flavilo

Smoked pork butt served with sweet chili glaze

Smoked Pork Butt with Sweet Chili Glaze

Smoked pork butt is a BBQ favorite, delivering the perfect combination of juicy meat and smoky aroma. The sweet chili glaze adds extra depth and a balanced flavor, making the pork even richer. Pork butt is especially popular in the American BBQ scene because it holds up well to slow cooking and smoking, resulting in tender and succulent meat. Applewood or hickory smoke particularly enhances the natural flavor of the pork, while the combination of honey and chili provides a unique sweet and spicy character. This dish is a great choice for BBQ parties, family grill-outs, or even a special weekend dinner. For a truly authentic BBQ experience, serve with grilled vegetables and a side of coleslaw!

Prep Time 30 min
Preparation 9 hr
Total 9 hr 30 min
920 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2000 g Pork Butt (whole piece)
⭕ 2 tbsp Salt
⭕ 1 tbsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Paprika
⭕ 2 tbsp Brown Sugar
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 1000 g Smoking Wood (oak, hickory, or applewood)
⭕ 1 tsp Chili Flakes
⭕ 3 tbsp Honey
⭕ 250 ml BBQ Sauce

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    Preparation Steps

    1

    Pat the pork butt dry with paper towels. In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, and ground cumin.

    2

    Rub the dry spice mixture all over the pork butt. Let it rest for at least 1 hour to allow the flavors to meld.

    3

    Preheat your smoker or grill to 225-250°F (110-120°C) and prepare your chosen smoking wood for optimal smoky flavor.

    4

    Place the pork butt on the smoker rack and smoke for 5-6 hours, or until the internal temperature reaches 165°F (75°C).

    5

    In a small bowl, whisk together the honey, BBQ sauce, chili flakes, Worcestershire sauce, and apple cider vinegar.

    6

    Once the pork reaches 165°F (75°C), brush it with the glaze. Wrap the pork in butcher paper or aluminum foil and return it to the smoker for an additional 2-3 hours, or until the internal temperature reaches 200-205°F (93-96°C).

    7

    Remove the pork butt from the smoker and let it rest for at least 30 minutes to allow the juices to redistribute.

    8

    Shred or slice thinly and serve with fresh bread, grilled vegetables, or coleslaw.