Print

Smoked Cherry-Wood Pork Butt with Maple Glaze

Print Recipe

Smoked Cherry-Wood Pork Butt with Maple Glaze is a mouthwatering dish that combines tender pork with the sweet, smoky flavor of cherry wood and a rich maple glaze. Perfect for summer barbecues or family gatherings, this recipe is sure to impress your guests. With its stunning presentation and incredible taste, it will quickly become a favorite at any table.

Ingredients

Scale
  • 4–5 lbs boneless pork butt
  • 2 cups cherry wood chips, soaked in water
  • 1 cup pure maple syrup
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tbsp kosher salt
  • 1/4 cup bourbon (optional)
  • 1/4 cup apple cider vinegar
  • 1 tsp mustard powder
  • 1/2 tsp cayenne pepper (optional)

Instructions

  1. Trim excess fat from the pork butt to prevent flare-ups.
  2. In a bowl, mix garlic powder, onion powder, smoked paprika, black pepper, and salt to create a dry rub.
  3. Generously apply the dry rub all over the pork butt.
  4. Soak cherry wood chips in water for about 30 minutes.
  5. Preheat your smoker to 225°F (107°C).
  6. Place soaked wood chips on hot coals or in your smoker box.
  7. Add the seasoned pork butt to the smoker grates away from direct heat.
  8. Smoke for about 4–6 hours until the internal temperature reaches around 190°F (88°C).
  9. While smoking, prepare the glaze by combining bourbon (if using), apple cider vinegar, mustard powder, and cayenne pepper in a saucepan over medium heat until slightly thickened.

Nutrition

Keywords: For milder flavors, substitute cherry wood with applewood. You can customize your spice rub by adding different spices according to your preference. Leftovers can be stored in an airtight container in the fridge for up to four days; reheat wrapped in foil at 300°F.

Find it online: https://homelytastes.com/irresistible-smoked-cherry-wood-pork-butt-with-maple-glaze/