Pork butt, also known as Boston butt or pork shoulder, is one of the most popular cuts for making succulent, fall-apart tender pulled pork. But knowing exactly how long to cook pork butt per pound can be confusing. With so many variables like bone-in vs boneless, smoker temp, and foil vs no foil, how long should you really cook this cut to get ideal pulled pork?
This guide will walk through the key factors that affect pork butt cook times and provide timing guidelines per pound so your pulled pork turns out perfect every time
The Low and Slow Method for Pork Butt Perfection
To achieve the quintessential, melt-in-your-mouth texture that pulled pork is prized for, the cut of meat must be cooked low and slow. This gentle, indirect cooking at a low temperature over an extended period allows the tough collagen in the pork shoulder to slowly break down into luscious gelatin.
While pork butt can technically be cooked at up to 325°F, for best results, target a smoking temperature between 225-275°F. The most common range is 225-250°F. At these relatively low temps, expect cook times to be long – an average of 1.5 hours per pound.
Yes, that 10 pound pork butt is going to take around 15 hours until it’s ready to pull and devour! But the hands-off cooking and insanely delicious end result is worth the wait.
Factors that Affect Pork Butt Cook Times
While 1.5 hours per pound is a good rule of thumb, cook time can vary quite a bit based on these key factors
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Bone-in vs boneless – Bone-in pork butt takes longer, around 1.5-2 hours per lb. due to the extra collagen in the bone and connective tissue. Boneless cooks faster at around 1-1.5 hours per lb.
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Size of the pork butt – A mammoth 12 lb pork butt will have a longer total cook time than a petite 3 lb one. But the per/pound time remains roughly the same.
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Cooking temperature – Cooking at the low end of the range (~225°F) will increase cook time, while the high end (~275°F) reduces it.
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Foil vs no foil – Foiling during the stall speeds up cooking by powering through this plateau period. No foil means a longer stall.
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Pork butt shape – Flat, wide cuts take a little longer than more round, narrow roasts.
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Pork quality – Heavily marbled and dark meat needs more time than a lean, pink butt.
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Type of smoker – Cook time can vary based on smoker efficiency and ability to maintain precise temperatures.
Cook Time Guidelines Per Pound
Taking these factors into account, here are general guidelines for approx. cook times per pound for pork butt:
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Bone-in (8-10 lbs)
- At 225°F: 2 hours per lb
- At 250°F: 1.5 hours per lb
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Boneless (4-6 lbs)
- At 225°F: 1.5 hours per lb
- At 250°F: 1-1.25 hours per lb
Once you know the weight of your particular pork butt, you can estimate the total cook time needed by using these per/pound guidelines based on whether it is bone-in or boneless and your target smoker temp.
Always rely on a meat thermometer over cook times though. Pork butt should be cooked to 200-205°F internally before pulling. At this point it will be fall apart tender.
Step-by-Step Guide for Smoked Pork Butt Per Pound
Follow this simple process for smoky, tender pulled pork every time:
Ingredients
- 5-7 lb bone-in pork butt
- Dry rub – mix of brown sugar, smoked paprika, garlic and onion powder, salt, pepper, etc.
Instructions
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Trim – Use a sharp knife to trim excess fat cap off the pork shoulder, leaving about 1⁄4 inch.
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Season – Apply a generous layer of dry rub all over pork butt, coating completely.
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Smoke – Place pork in smoker, fat side up. Add two chunks hickory wood for smoke flavor.
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Monitor temp – Insert a probe thermometer into the thickest part of the butt. Maintain 225-250°F smoker temp.
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Foil at 165°F – Once bark sets at 165°F, wrap pork tightly in foil. Return to smoker.
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Cook to 205°F – Continue cooking until pork butt reaches 200-205°F internally, about 1.5 hours per lb.
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Rest – Remove pork from smoker, keep wrapped in foil and let rest 30-60 mins.
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Pull – Unwrap pork and pull/shred meat apart using two forks.
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Serve – Toss shredded pork with reserved juices and dig in!
The low and slow smoking method results in the quintessential pulled pork – smokey, supple, and full of flavor. Proper timing per pound ensures it turns out moist and tender.
Boneless vs Bone-In Pork Butt Comparison
So should you choose a boneless or bone-in pork butt? Here’s a quick comparison:
Boneless Pork Butt
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Cooks faster – approx. 1-1.5 hours per lb
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More uniform shape = more even cooking
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Easier to slice and portion
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No bone = more usable meat per lb
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Still has good flavor from fat cap
Bone-in Pork Butt
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Extra collagen = more succulent, tender meat
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Provides incredible flavor during smoking
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Looks impressive whole
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Specialty cut with bone fragment
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Takes longer – 1.5-2 hours per lb
Either way you get deliciously juicy pulled pork! Boneless cooks faster if you’re in a time crunch. For ultra moist meat and the classic presentation, choose bone-in.
Troubleshooting Pork Butt Cook Times
Pork butt may sometimes take longer than expected if:
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You’re cooking at low smoker temp (~225°F)
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The pork butt is extra large/fatty
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It stalls for a prolonged time without foil
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Smoker struggles maintaining an even temp
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It’s a heritage breed like Berkshire that needs more time
If pork butt hits the expected temp (200-205°F) but still doesn’t feel tender, wrap in foil and continue cooking until it passes the fork tender test. Pulled pork can’t be rushed!
Tips for Moist, Tender Pulled Pork
- Use bone-in pork shoulder for best flavor and moisture
- Apply a flavorful dry rub 24 hours in advance
- Smoke low and slow, never above 275°F
- Spritz with apple juice or broth during smoking
- Power through the stall by wrapping in foil
- Cook to 200-205°F internal temperature
- Let pork rest wrapped in foil before pulling
By following the timing guidelines per pound and cooking low and slow, you’ll be rewarded with incredibly moist, fall-apart tender pulled pork worthy of any BBQ joint!
Common Questions on Pork Butt Cook Times
How long per pound for a boneless pork butt?
Boneless pork butt takes approx. 1-1.5 hours per pound at 225-250°F. Smaller roasts may cook slightly faster.
How long does a 10 lb pork butt take to smoke?
A huge 10 lb bone-in pork butt will take around 15-20 hours smoking at 225-250°F, or 1.5-2 hours per lb. Allow more time if cooking extra low and slow.
What is the minimum internal temperature for pulled pork?
Pulled pork should be smoked until it reaches 200-205°F internally before shredding and serving.
Can I speed up cook time by smoking at higher heat?
Yes, increasing heat to 300°F will reduce cook time but may compromise smoke flavor and tenderness. Stick to 225-275°F for best results.
What if my pork butt stalls and takes much longer?
Stalls can happen, especially if not foiling. Monitor internal temp, not times. If tender at 205°F, it’s ready regardless of duration.