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Nutrition Facts
Serving Size 95 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 5 g 205%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 630 mg 26%
Total Carbohydrate 7 g 2%
Dietary Fiber 0 g 0%
Sugars 6 g
Protein 20 g
Vitamin A 10% Iron 8%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Memphis Rubbed Smoked Pork Butt

Prep Time
8 hours
Cook Time
6 hours
Total Time
14 hours
8  People


Recipe makes 8 Servings

2 1/2 Lb Boston Butt, use your preference either bone-in or boneless
1/3 cup(s) yellow mustard, plus more as needed for rubbing on pork
1 Tsp kosher salt
1/4 cup(s) Adams Reserve Memphis Rub, plus more as needed to taste
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Place pork butt into a pan rub mustard evenly over entire butt and mix salt and Memphis rub. Liberally season with salt mixture evenly over entire butt.
Cover with plastic wrap and refrigerate overnight or at least 8 hours.
Preheat smoker to between 225°F and 250°F. Use any wood desired, oak or pecan work well with this recipe.
Place butt directly onto smoker rack with a pan to catch drippings underneath. Smoke for 5 to 7 hours depending on heat or until pork is tender enough to pull apart.
Allow to rest for 15 minutes. Shred and add any pan drippings to pork to help give extra moisture and flavor. Season to taste with more Memphis rub as needed.


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