Maple-Glazed Smoked Pork Butt

A succulent smoked pork butt infused with a sweet and savory maple glaze, perfect for a hearty family meal or gathering.

Prep time: 15 minutes
Cook time: 6 hours
Serves: 8

Ingredients

1 (5 lb) pork butt

1 cup pure maple syrup

1/2 cup apple cider vinegar

1/4 cup Dijon mustard

2 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1/2 tsp black pepper

1/4 cup apple juice (for basting)

Instructions

1. In a small bowl, combine maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper to form the glaze.

2. Rub the pork butt generously with half of the glaze mixture.

3. Preheat your smoker to 225°F and add your favorite smoking wood chips.

4. Place the pork butt in the smoker and cook for approximately 6 hours, basting with apple juice every hour.

5. In the last 30 minutes of cooking, brush the remaining glaze over the pork for a sticky, aromatic finish.

6. Remove the pork from the smoker and let it rest for 20 minutes before shredding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in an oven preheated to 300°F, covered with foil, until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.