The best smoked pork recipes, from BBQ pulled pork to Boston butt. Fire up the Backyard Smoker and start preparing these grilling classics today.
When you’re ready to break the smoke, you can’t go wrong with pork. The rich, succulent flavors of this meat are a crowd favorite at almost every barbecue, and pork gets even better when this cooking method gives it a unique smoky flavor.
Here are the top smoked pork recipes to think about next time you smoke.
Pork neck, also called Boston butt , is the part of the pig that sits just above the pork shoulder. It is considered judgment and one of the best parts of the pig. The name ” Boston Butt ” comes from the slaughtering technique used to extract this part, which began with Boston butchers.
Pork fillet works in the smoker thanks to the tight connective tissue, which dissolves wonderfully after several hours in the smoker. Prepare the butt before grilling by seasoning with mustard and rubbing dry. After many hours of smoking, serve sliced pork tenderloin or pull apart to make pulled pork.
Baby back ribs come from the part of the rib cage that connects directly to the pig’s backbone. These ribs are smaller than pork ribs, making them much easier to manage and full of flavor. Once you’ve smoked them, the meat is delicious and practically falls off the bone. Try these Texas-style ribs to see for yourself.
The best way to smoke baby back ribs is to place the entire rack on a sheet of aluminum foil. Then brush on your favorite barbecue sauce plus a little butter to moisten, wrap in foil and smoke until meat is tender. This can take up to six hours.
Candied bacon is one way to turn pork into a dessert. Smoked bacon strips are topped with caramel or simple syrup for the perfect combination of salt and sweetness.
You can make your own candied bacon at home using your smoker. Cut thick bacon corns and place on a raised rack to allow the fat to fall off. Then spread the bacon with your choice of fudge (caramel and maple syrup are two popular options). For added flavor, experts recommend using applewood in your smoker.
Not to be confused with pork loin, pork loin comes from the muscle that runs the length of a pig’s spine. It’s a leaner, lower-fat cut of meat than tenderloin, but the good news is that it takes a lot less time to cook.
Best of all , smoked pork tenderloin is a great option for the grill because it soaks up the flavor so well. Serve sliced immediately after smoking, but be sure to save some of the fillet as leftovers make great sandwiches. Be sure to season with plenty of dry rub before cooking, and after it comes out and rests, brush with your favorite BBQ sauce. Wrap the fillet in extra bacon for a kick, then smoke.
For an upscale centerpiece of your dinner, YOU ca n’t go wrong with smoked whole ham. A whole ham is the cured hind leg of the pig, usually with the bone still in. The average ham can feed up to 20 people, making it ideal for a large crowd or a holiday like Thanksgiving.
Be sure to get a cured ham to make the process easier as you only need to smoke 15-20 minutes per pound of ham. If you get a raw ham & you cure it yourself which WILL take several days.
Pork chops are one of the elevated cuts of meat for the holiday and weeknight dinners. A pork chop IS removed by cutting off the pork loin and usually has a rib or part of the vertebra in the meat. Though some cooking methods can dry them out, smoked pork chop retains the meat’s juicy, tender qualities.
To smoke pork chops, prepare them with a dry rub of your choice. Serve with apple sauce or something.
Pork tenderloin comes from the meat at the top of a pig’s rib cage, near the spine. This is a wide piece of meat with a thick layer of fat on it. The relatively lean texture of the fillet breaks down well in a smoker, especially when the fat cap is applying moisture.
Before you prepare your smoked pork tenderloin , you’ll want to add as much flavor as possible to the meat by marinating it in a marinade of your choice for several hours or overnight (for maximum flavor, slice the pork so the marinade penetrates deeply). Then smoke until the fillet has reached an internal temperature of 145°F.
Pulled pork is part of every barbecue. Tender smoked pulled pork and slathered with barbecue sauce make the perfect filling for sandwiches. You can always buy pulled pork, but why when you can smoke it at home?
To make your own smoked pulled pork, start with a pork tenderloin or pork shoulder. These large, rich chunks of meat break down beautifully after smoking. Prepare it with your favorite dry rub and then roast it for many hours. Once the pork is falling apart, shred it with forks or meat tongs and garnish with your choice of sauce.
Spiral double smoked ham
A spiral cut ham differs from a regular ham in the way it is cut. During processing, the butcher cuts a bone-in ham in a continuous spiral. This makes the ham easier to cut and absorbs the flavor better.
Since spiral ham is already processed, it has already been smoked in the processing plant. However, a second round over the embers adds extra flavor to your spiral-smoked ham . To add extra flavor to a store-bought ham, dampen the ham in vinegar and smoke it for several hours.
St Louis spare ribs
While baby back ribs are cut from the part of the rib cage near the spine, St. Louis pork ribs are cut from the part of the rib cage near the abdomen. They differ from pork ribs in that the breastbone and gristle are trimmed away, making them easier to eat and more flavorful.
These ribs are loaded with fat, which breaks down as the meat smokes, adding more flavor. To enhance flavor, prep your St. Louis ribs with a dry rub before grilling.
Pork belly burnt ends
Pork belly burnt ends are exactly what they sound like: pork belly diced and smoked until it quickly looks charred. Pork belly is already a tasty cut of meat, but those burnt ends are likely to melt in your mouth because they’re so tender.
To prepare the burnt ends of smoked pork belly , cut off a piece of pork belly and rub with dry marinade. After smoking for two to three hours, pour your favorite BBQ sauce evenly over top, cover with foil and grill again. The result is the perfect smoked aperitif or snack.
Take pulled pork to a new level with these Smoked Pork Carnitas. Our version of the classic Mexican dish prepares the pork shank with a second dressing of guajillo chilies, cumin and paprika before slowly smoking it over walnut wood. When the fat has melted and the marbling has crumbled, we shred the pork before serving on flour tortillas with guacamole, chopped cilantro, and bean curd. The best way to enjoy pulled pork tacos.
Pork shoulder comes from pork shoulder but is deeper at the shoulder than the butt. This cut of meat is leaner than the butt and IS sold with the skin on, making for the perfect crispy layer.
To smoke the pork shoulder, prepare it with a dry seasoning that has a lot of pepper in it. The shoulder works best when it has a crispy crust. Once grilled, you can serve it in slices or pull it apart to make pulled pork.
Rock of pork
Pork ribs, or rib roast, come from the rib end of the pork loin, giving the meat a nice coating, and are good for smoking on the appropriate grill.
Traditionally roasted around the holiday season, this grilled twist on the classic proves that pork can be enjoyed all year round. Our smoked pork ribs are slow cooked over fruitwood to create a beautifully balanced sweet flavor that blends perfectly with the pork’s natural flavors.
From the pork belly, the pork belly is high in the fat content that makes pork so good for low, slow cooking. Slowly smoked, the belly fat melts away and gives you a delicious juicy bite.
Our easy-to-smoke pork belly is soaked in brine overnight for extra moisture before being seasoned with homemade dry rub and smoked over applewood. Smoke for six hours until the internal temperature reaches 74°C (165°F) to ensure a portion of pork melts in your mouth every time.
Pork brisket is an underrated cut of meat that deserves way more love. Like its beef counterpart, pork breast is high in fat and connective tissue, making it perfect for slow and slow cooking. It’s also an easy cut for those new to grilling and is far more forgiving than pork tenderloin or shoulder.
Our smoked pork breast recipe is prepared by rubbing dry before being cooked over applewood for three hours. The end result is a juicy and flavorful roast beef dish.
If you’re looking for an intense flavor look no further than this smoked pork leg. The combination of bone marrow with processed connective tissue and tough muscle meat is taken to a new level during slow cooking. Made with little more than yellow mustard and a dry brown sugar dressing, this easy recipe is all about letting the drumstick’s natural flavors shine through.