Maple-Glazed Smoked Pork Butt

🕒 Prep: 15 min
🔥 Cook: 6 hours
🍽 Serves: 8
★★★★★
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If you’re on the hunt for a weekend project that rewards patience with mouth-watering, fall-apart-tender results, this Maple-Glazed Smoked Pork Butt is your ticket. With a rich, smoky flavor and a sweet, tangy glaze, it’s a dish that’ll have everyone coming back for seconds.

Ingredients for Maple-Glazed Smoked Pork Butt

The star of the show is the pork butt, which becomes incredibly tender after a long, slow smoke. The pure maple syrup adds a natural sweetness and beautiful caramelization to the glaze. Apple cider vinegar provides a tangy counterbalance, while Dijon mustard brings depth and a bit of heat. Smoked paprika, garlic powder, and onion powder contribute layers of flavor, enhancing the smokiness. Salt and black pepper round everything out, while a touch of apple juice keeps the meat moist during smoking.

Tips & Tricks

  • Use a meat thermometer to ensure the internal temperature reaches at least 195°F for ultimate tenderness.
  • Try experimenting with different wood chips for varied smoky flavors.
  • If you’re not a fan of pork, this glaze works wonderfully with chicken thighs too.

Serving Suggestions

This pork butt pairs beautifully with creamy coleslaw and a side of cornbread for a classic BBQ feel. For a lighter option, serve it atop a fresh green salad with a drizzle of vinaigrette. It’s also fantastic in sandwiches — pile it onto a soft roll with pickles and a touch of extra mustard.

Frequently Asked Questions

Can I make this recipe in the oven instead of a smoker?
Yes, you can roast it at the same temperature, but you’ll miss out on the smoky flavor. Consider using smoked paprika or liquid smoke in the glaze for compensation.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid drying it out.
Can I freeze the cooked pork?
Absolutely! It freezes well for up to 3 months. Just thaw overnight in the fridge before reheating.

Maple-Glazed Smoked Pork Butt Recipe Walkthrough

Start by mixing the glaze. Grab a small bowl and combine the maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until smooth. Now, take your pork butt and rub it generously with half of this glorious glaze. Make sure it’s well coated to maximize flavor.

Next, get your smoker ready. Preheat it to 225°F and toss in your preferred wood chips. Hickory or applewood are great choices if you’re undecided. Place the pork butt in the smoker and settle in for a slow cook — about 6 hours should do it. Every hour, give it a little love by basting with apple juice to keep it juicy and full of flavor.

When you’re about 30 minutes from the finish line, brush the remaining glaze over the pork, letting it form a sticky, aromatic crust. Once done, take the pork out and let it rest for 20 minutes. This step is crucial for the juices to redistribute, ensuring every bite is as tender as can be. Finally, shred it with a couple of forks and get ready to serve up.

Why You'll Love This Recipe

  • Combines sweet and savory flavors with a hint of smokiness.
  • Easy to prepare with minimal hands-on time — let the smoker do the work.
  • Perfect for gatherings, family dinners, or meal prep.
  • Stunningly aromatic glaze that elevates the dish.

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)

Step-by-step 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.

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