12 Delicious Smoked Apple Pork Butt Recipes

Mouthwatering and tender, smoked apple pork butt is the star of the show in these 12 delectable recipes that promise to elevate your home cooking game. Perfect for those who love to blend the sweet tang of apples with the rich, smoky flavors of pork, this roundup is your ticket to creating unforgettable meals. Dive in and discover your next favorite dish that’s sure to impress at any gathering!

Smoked Apple Pork Butt with Maple Glaze

You won’t believe how this smoked apple pork butt with maple glaze transforms your dinner into a feast. Yummy, tender, and packed with flavor, it’s a game-changer for any home cook.

Ingredients

– 1 (5 to 7-pound) bone-in pork butt, trimmed of excess fat
– 2 cups apple wood chips, soaked in water for 30 minutes
– 1 cup pure maple syrup, dark and robust
– 1/2 cup apple cider vinegar, tangy and crisp
– 1/4 cup brown sugar, packed and moist
– 2 tbsp smoked paprika, deeply aromatic
– 1 tbsp kosher salt, coarse and flaky
– 1 tbsp black pepper, freshly ground
– 1 tsp garlic powder, pungent and fine
– 1 tsp onion powder, sweet and earthy

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable before adding the pork.
2. Pat the pork butt dry with paper towels to help the rub adhere better.
3. In a small bowl, mix smoked paprika, kosher salt, black pepper, garlic powder, and onion powder for the rub.
4. Generously apply the rub all over the pork butt, pressing it into the meat.
5. Place the pork butt in the smoker, fat side up, and add a handful of soaked apple wood chips to the coals.
6. Smoke the pork for 6 hours, adding more wood chips every 2 hours for consistent flavor.
7. After 6 hours, wrap the pork butt in aluminum foil to keep it moist and continue smoking until the internal temperature reaches 195°F, about 2 more hours.
8. In a saucepan over medium heat, combine maple syrup, apple cider vinegar, and brown sugar, stirring until the sugar dissolves and the glaze thickens slightly, about 5 minutes.
9. Remove the pork from the smoker and let it rest for 30 minutes before shredding.
10. Drizzle the maple glaze over the shredded pork, reserving some for serving.

Buttery and melt-in-your-mouth, the pork pairs perfectly with the sweet and smoky glaze. Serve it on toasted buns with coleslaw for a crunchy contrast or alongside roasted sweet potatoes for a hearty meal.

Apple Cider Smoked Pork Butt

Make your next barbecue unforgettable with this Apple Cider Smoked Pork Butt. Moist, flavorful, and perfectly smoked, it’s a crowd-pleaser every time.

Ingredients

• 8 lbs bone-in pork butt, with a thick fat cap
• 2 cups fresh apple cider, unfiltered and crisp
• 1/4 cup coarse kosher salt, for a deep seasoning
• 1/4 cup dark brown sugar, packed for sweetness
• 2 tbsp smoked paprika, for a rich, smoky flavor
• 1 tbsp garlic powder, finely ground
• 1 tbsp onion powder, for a subtle sharpness
• 1 tbsp ground black pepper, freshly cracked
• 1 tsp cayenne pepper, for a slight kick

Instructions

1. Trim the pork butt’s fat cap to 1/4 inch thickness for optimal rendering.
2. In a bowl, mix salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper to create the rub.
3. Generously apply the rub all over the pork butt, ensuring full coverage. Let it sit at room temperature for 1 hour to absorb flavors.
4. Preheat your smoker to 225°F, using hickory or apple wood chips for a fruity smoke.
5. Place the pork butt in the smoker, fat side up, and insert a meat probe into the thickest part.
6. Smoke for 6 hours, spritzing with apple cider every hour to keep moist.
7. After 6 hours, wrap the pork butt in butcher paper and return to the smoker.
8. Continue smoking until the internal temperature reaches 203°F, about 4 more hours.
9. Remove from smoker and let rest, wrapped, for 1 hour before shredding.

Juicy and tender, the pork pulls apart effortlessly, with a perfect balance of sweet and smoky. Serve on brioche buns with a side of coleslaw for a classic touch.

Smoked Pork Butt with Apple and Onion Confit

Smoked pork butt meets its match with sweet apple and onion confit, creating a balance of flavors that’s hard to resist.

Ingredients

• 1 (5-6 lb) bone-in pork butt, with a thick fat cap
• 2 cups apple cider, reduced to 1/2 cup for a concentrated sweetness
• 3 large Granny Smith apples, peeled and thinly sliced for a tart contrast
• 2 large yellow onions, thinly sliced to melt into the confit
• 1/4 cup dark brown sugar, for a deep molasses flavor
• 2 tbsp unsalted butter, for a rich finish
• 1 tbsp fresh thyme leaves, for an aromatic touch
• 1 tsp kosher salt, to enhance all flavors
• 1/2 tsp freshly ground black pepper, for a slight heat

Instructions

1. Preheat smoker to 225°F, using hickory wood chips for a robust smoke flavor.
2. Season pork butt evenly with salt and pepper, ensuring the fat cap is facing up.
3. Place pork in smoker. Smoke until internal temperature reaches 165°F, about 6 hours.
4. While pork smokes, combine apples, onions, brown sugar, and apple cider in a saucepan over medium heat.
5. Simmer, stirring occasionally, until mixture thickens to a jam-like consistency, about 45 minutes.
6. Remove from heat. Stir in butter and thyme until butter is fully melted and incorporated.
7. Once pork reaches 165°F, wrap tightly in aluminum foil with 1/2 cup of apple cider. Return to smoker.
8. Continue smoking until internal temperature reaches 203°F, about 3 more hours.
9. Remove pork from smoker. Let rest for 30 minutes before shredding.
10. Serve shredded pork topped with apple and onion confit.

Generously pile the tender pork onto soft buns, letting the sweet and tangy confit cut through the richness. The smoky aroma pairs perfectly with the crispness of a cold slaw or the creaminess of mashed potatoes.

Spiced Apple Smoked Pork Butt

Savor the perfect blend of sweet and smoky with this Spiced Apple Smoked Pork Butt, a dish that promises tender, flavorful meat every time.

Ingredients

• 1 (8-10 lb) bone-in pork butt, with a thick fat cap
• 2 cups apple wood chips, soaked in water for 30 minutes
• 1/4 cup dark brown sugar, packed for a deep molasses flavor
• 2 tbsp smoked paprika, for a robust smokiness
• 1 tbsp kosher salt, for even seasoning
• 1 tbsp garlic powder, for a pungent kick
• 1 tbsp onion powder, for subtle sweetness
• 1 tsp cayenne pepper, for a hint of heat
• 1/2 cup apple cider vinegar, for a tangy spritz

Instructions

1. Preheat your smoker to 225°F, ensuring a steady temperature for slow cooking.
2. Pat the pork butt dry with paper towels to ensure the rub adheres well.
3. In a small bowl, mix brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, and cayenne pepper to create the rub.
4. Generously apply the rub all over the pork butt, pressing it into the meat.
5. Place the pork butt fat side up in the smoker. Add soaked apple wood chips to the coals.
6. Smoke the pork butt for 6 hours, maintaining a consistent 225°F temperature.
7. After 6 hours, spritz the pork with apple cider vinegar every hour to keep it moist.
8. Continue smoking until the internal temperature reaches 195°F, about 4-6 more hours.
9. Remove the pork butt from the smoker and let it rest for 30 minutes before shredding.

Oozing with juices and layered with flavors, this pork butt shreds effortlessly. Serve it on toasted buns with a side of coleslaw for a classic touch or atop a baked sweet potato for a hearty meal.

Smoked Apple Pork Butt with Bourbon Sauce

Absolutely perfect for summer gatherings, this dish combines smoky, sweet, and boozy flavors in a crowd-pleasing way.

Ingredients

• 5 lbs bone-in pork butt, fat cap trimmed to 1/4 inch
• 2 cups apple wood chips, soaked in water for 30 minutes
• 1 cup high-quality bourbon
• 1/2 cup packed dark brown sugar, for deep molasses notes
• 1/4 cup apple cider vinegar, for a tangy kick
• 2 tbsp Dijon mustard, for a sharp, creamy base
• 1 tbsp smoked paprika, for earthy warmth
• 1 tsp kosher salt, for even seasoning
• 1/2 tsp freshly ground black pepper, for a slight heat

Instructions

1. Preheat smoker to 225°F, using apple wood chips for smoke.
2. Rub pork butt evenly with smoked paprika, salt, and black pepper.
3. Place pork in smoker, fat side up, and smoke for 6 hours until internal temperature reaches 165°F.
4. While smoking, mix bourbon, brown sugar, apple cider vinegar, and Dijon mustard in a saucepan over medium heat. Simmer for 15 minutes until slightly thickened. Tip: Stir occasionally to prevent burning.
5. After 6 hours, wrap pork in aluminum foil with 1/2 cup of bourbon sauce. Return to smoker for 2 more hours until internal temperature reaches 203°F. Tip: This step ensures the pork is tender and juicy.
6. Remove pork from smoker and let rest for 30 minutes before shredding. Tip: Resting allows juices to redistribute.
7. Serve shredded pork with remaining bourbon sauce on the side.

Unbelievably tender, the pork melts in your mouth with a perfect balance of smoky and sweet. Try serving on toasted brioche buns with a side of crisp coleslaw for contrasting textures.

Applewood Smoked Pork Butt with Honey Mustard

Every bite of this Applewood Smoked Pork Butt with Honey Mustard promises a melt-in-your-mouth experience. Perfect for weekend gatherings or a hearty family dinner.

Ingredients

• 5 lbs bone-in pork butt, with a generous fat cap
• 1/4 cup coarse kosher salt, for a deep flavor penetration
• 1/4 cup freshly ground black pepper, for a bold crust
• 1/2 cup applewood chips, soaked in water for 30 minutes
• 1/2 cup honey mustard, smooth and slightly sweet
• 1/4 cup apple cider vinegar, for a tangy glaze

Instructions

1. Preheat your smoker to 225°F, ensuring a steady temperature for slow cooking.
2. Pat the pork butt dry with paper towels to ensure the rub adheres well.
3. Mix kosher salt and black pepper in a bowl, then rub all over the pork butt, pressing gently.
4. Place the pork butt in the smoker, fat cap up, and add soaked applewood chips to the coals.
5. Smoke for 8 hours, or until the internal temperature reaches 195°F, checking every hour after the 5th hour.
6. Whisk together honey mustard and apple cider vinegar in a small bowl for the glaze.
7. Brush the glaze over the pork butt during the last hour of smoking, applying two coats.
8. Remove from smoker and let rest for 30 minutes before shredding, to retain juices.

Pork butt emerges incredibly tender, with a smoky crust and sweet-tangy glaze. Serve on toasted buns with extra honey mustard or alongside crisp coleslaw for contrast.

Smoked Pork Butt Stuffed with Apples and Sage

Zesty flavors meet tender textures in this smoked pork butt recipe. Apples and sage bring a fresh, aromatic twist to the classic dish.

Ingredients

– 1 (8-10 lb) bone-in pork butt, fat cap trimmed to 1/4 inch
– 2 cups finely diced sweet apples (like Honeycrisp)
– 1/4 cup chopped fresh sage leaves
– 2 tbsp coarse kosher salt
– 1 tbsp freshly ground black pepper
– 1 tbsp smoked paprika
– 1/2 cup apple cider vinegar
– 1/4 cup rich extra virgin olive oil

Instructions

1. Preheat smoker to 225°F, using hickory or apple wood for flavor.
2. In a bowl, mix diced apples, chopped sage, salt, pepper, and smoked paprika.
3. Make deep incisions in the pork butt with a sharp knife, stuffing each with the apple-sage mixture.
4. Rub the entire pork butt with olive oil, then season outside with remaining salt and pepper.
5. Place pork butt in smoker, fat side up, and insert a meat probe into the thickest part.
6. Smoke until internal temperature reaches 165°F, about 6 hours, spritzing with apple cider vinegar every hour.
7. Wrap pork butt tightly in butcher paper, return to smoker until internal temperature reaches 203°F, about 4 more hours.
8. Remove from smoker, let rest wrapped for 1 hour before slicing.
Oozing with juices, the pork butt offers a perfect balance of smoky and sweet. Serve pulled on buns or alongside roasted vegetables for a hearty meal.

Caramelized Apple and Smoked Pork Butt Sliders

Just when you thought sliders couldn’t get any better, these caramelized apple and smoked pork butt sliders prove otherwise. Juicy, smoky, and sweet, they’re a game-changer for any gathering.

Ingredients

• 1.5 lbs smoked pork butt, shredded
• 2 large Granny Smith apples, thinly sliced
• 1/4 cup brown sugar, packed
• 2 tbsp unsalted butter
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup apple cider
• 12 slider buns, lightly toasted
• 1/2 cup sharp cheddar cheese, shredded

Instructions

1. In a large skillet over medium heat, melt the unsalted butter until frothy.
2. Add the thinly sliced Granny Smith apples, packed brown sugar, ground cinnamon, and ground nutmeg. Stir to coat evenly.
3. Cook the apple mixture for 5-7 minutes, stirring occasionally, until the apples are tender and caramelized. Tip: Keep the heat medium to prevent burning.
4. Pour in the apple cider, scraping any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the liquid reduces slightly.
5. Add the shredded smoked pork butt to the skillet, stirring to combine with the apple mixture. Heat through for 3-4 minutes. Tip: For extra smokiness, add a dash of liquid smoke.
6. Preheat your oven’s broiler to 500°F.
7. Divide the pork and apple mixture among the lightly toasted slider buns. Top each with shredded sharp cheddar cheese.
8. Place the sliders on a baking sheet and broil for 1-2 minutes, just until the cheese is melted and bubbly. Tip: Watch closely to avoid burning.

Delight in the contrast of the tender, smoky pork against the sweet, caramelized apples. The melted cheddar adds a creamy texture that ties it all together. Serve these sliders with a side of crisp coleslaw for a complete meal.

Smoked Apple Pork Butt Tacos with Avocado Crema

Just when you thought tacos couldn’t get any better, these Smoked Apple Pork Butt Tacos with Avocado Crema come along to prove you wrong. Juicy, smoky, and with a creamy finish, they’re a game-changer for taco night.

Ingredients

• 4 lbs bone-in pork butt, trimmed of excess fat
• 2 cups apple wood chips, soaked in water for 30 minutes
• 1 tbsp kosher salt, for a clean, sharp flavor
• 1 tbsp freshly ground black pepper, for a bold kick
• 1 tsp garlic powder, for a subtle depth
• 1 tsp onion powder, for a sweet, aromatic note
• 1 cup apple juice, for a fruity, tangy baste
• 1/2 cup apple cider vinegar, for a bright, acidic touch
• 8 small corn tortillas, warmed for pliability
• 1 ripe avocado, for a smooth, buttery crema
• 1/4 cup sour cream, for richness
• 1 lime, juiced, for a zesty freshness
• 1/4 tsp salt, to balance the crema
• 1/4 cup cilantro leaves, for a fresh, herby garnish

Instructions

1. Preheat smoker to 225°F. Use a reliable thermometer to ensure accuracy.
2. Combine kosher salt, black pepper, garlic powder, and onion powder in a small bowl. Rub mixture all over pork butt.
3. Place pork butt in smoker. Add soaked apple wood chips to the coals. Smoke for 6 hours, maintaining temperature.
4. Mix apple juice and apple cider vinegar in a spray bottle. Spritz pork every hour to keep moist.
5. After 6 hours, wrap pork in foil. Continue smoking until internal temperature reaches 195°F, about 2 more hours.
6. Remove pork from smoker. Let rest for 30 minutes. This allows juices to redistribute.
7. While pork rests, make avocado crema. Blend avocado, sour cream, lime juice, and salt until smooth.
8. Shred pork with two forks. Discard any large fat pieces.
9. Warm tortillas on a dry skillet for 30 seconds per side. Keep them covered to stay warm.
10. Assemble tacos with shredded pork, avocado crema, and cilantro leaves.

Now, these tacos offer a perfect balance of smoky, sweet, and creamy textures. Serve them with a side of pickled red onions for an extra tangy crunch.

Apple Butter Glazed Smoked Pork Butt

Luscious and tender, this dish combines the smoky depth of pork with the sweet tang of apple butter. Perfect for a weekend feast, it’s a crowd-pleaser that requires minimal fuss.

Ingredients

• 1 (5-6 lb) bone-in pork butt, with a thick fat cap
• 1 cup homemade or high-quality store-bought apple butter
• 1/4 cup raw apple cider vinegar
• 2 tbsp dark brown sugar, packed
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for best flavor.
2. Pat the pork butt dry with paper towels. This ensures a better bark formation.
3. In a small bowl, mix apple butter, apple cider vinegar, brown sugar, smoked paprika, salt, black pepper, garlic powder, and onion powder to create the glaze.
4. Apply half of the glaze evenly over the pork butt, reserving the rest for later.
5. Place the pork butt in the smoker, fat side up. Insert a meat probe into the thickest part.
6. Smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F. Spritz with apple cider vinegar every hour to keep it moist.
7. During the last 30 minutes of cooking, apply the remaining glaze for a sticky, caramelized finish.
8. Once done, remove from smoker and let rest for at least 30 minutes before shredding.

Zesty and succulent, the pork pulls apart effortlessly, with a perfect balance of smoke and sweetness. Serve on brioche buns with a side of coleslaw for a classic touch, or atop creamy polenta for a hearty meal.

Smoked Pork Butt and Apple Kabobs

Make these Smoked Pork Butt and Apple Kabobs for a perfect blend of smoky and sweet flavors. They’re ideal for summer grilling.

Ingredients

• 2 lbs smoked pork butt, cut into 1-inch cubes
• 3 medium crisp apples, cored and cut into 1-inch pieces
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F. Use hickory wood chips for a deep smoky flavor.
2. In a small bowl, whisk together maple syrup and Dijon mustard. Set aside.
3. Thread pork and apple pieces alternately onto skewers, leaving a small space between each piece.
4. Season kabobs evenly with smoked paprika, sea salt, and black pepper.
5. Place kabobs on the smoker rack. Smoke for 2 hours, turning once halfway through.
6. Brush kabobs with the maple-mustard glaze during the last 15 minutes of smoking.
7. Remove from smoker when pork reaches an internal temperature of 145°F.

The kabobs offer a juicy texture with a perfect balance of smoky and sweet. Serve them over a bed of wild rice for a complete meal.

Slow Smoked Apple Pork Butt with Rosemary

Want a dish that combines sweet and savory with minimal fuss? This slow-smoked apple pork butt with rosemary delivers tender meat and aromatic flavors effortlessly.

Ingredients

• 5 lbs bone-in pork butt, trimmed of excess fat
• 2 cups fresh apple cider, unfiltered and tangy
• 3 tbsp coarse kosher salt, for a perfect crust
• 2 tbsp dark brown sugar, packed for deep sweetness
• 1 tbsp smoked paprika, for a hint of warmth
• 1 tbsp fresh rosemary, finely chopped for earthy notes
• 1 tsp garlic powder, for a subtle kick
• 1 tsp onion powder, to enhance savoriness
• 1/2 tsp cayenne pepper, for a slight heat

Instructions

1. Preheat your smoker to 225°F, using applewood chips for a fruity smoke.
2. In a small bowl, mix kosher salt, brown sugar, smoked paprika, rosemary, garlic powder, onion powder, and cayenne pepper to create the rub.
3. Pat the pork butt dry with paper towels, then evenly coat it with the rub, pressing gently to adhere.
4. Place the pork butt in the smoker, fat side up, and insert a meat thermometer into the thickest part.
5. Smoke for 6 hours, spritzing with apple cider every hour to keep moist.
6. After 6 hours, wrap the pork butt in aluminum foil with 1 cup of apple cider, then return to smoker.
7. Continue smoking until the internal temperature reaches 203°F, about 4 more hours.
8. Remove from smoker and let rest, wrapped, for 30 minutes before shredding.

Melt-in-your-mouth tender with a balance of sweet apple and smoky rosemary, this pork butt shines in tacos or over creamy polenta.

Conclusion

These 12 Delicious Smoked Apple Pork Butt Recipes offer a treasure trove of flavors waiting to elevate your next meal. Whether you’re a seasoned pitmaster or a curious home cook, there’s something here to spark your culinary creativity. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!