Cajun Smoked Pork Butt
Spicy Louisiana-style smoked pork.
Jump to RecipeThis Cajun-spiced pork butt brings the bold flavors of Louisiana to your smoker. The blend of paprika, cayenne, garlic, and herbs creates a flavor profile that's warm, slightly spicy, and deeply savory. It's like a trip to New Orleans without leaving your backyard. This has become my go-to for Mardi Gras celebrations.
This pork is perfect for Mardi Gras parties, of course, but also works great for any gathering where you want bold, exciting flavors. Tailgates, block parties, and casual summer cookouts are all ideal. The pulled meat is versatile enough to be served many different ways throughout the event.
For sides, I go full Louisiana. Dirty rice is essential - the Cajun holy trinity ties everything together. Creamy coleslaw provides cool contrast to the spice. Red beans and rice make it a feast. Cornbread with honey butter rounds out the spread. And don't forget the hot sauce on the table.
Adjust the heat level to your crowd's preferences. More cayenne for spice lovers, or dial back for a milder crowd while keeping all those aromatic flavors. Adding smoked paprika gives an extra layer of smokiness. Some folks like to add a touch of brown sugar to balance the heat.
This pork makes incredible po'boys - pile it on crusty French bread with spicy mayo, pickles, and hot sauce. It's also fantastic in jambalaya or gumbo when you want to add a smoky element. The versatility of the Cajun flavor profile means leftovers are just as exciting as the first serving.
Ingredients
Instructions
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1
Combine the Cajun seasoning, paprika, garlic powder, onion powder, cayenne, and thyme in a bowl to make the Cajun rub.
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2
Coat the pork butt on all sides with the rub, pressing it into the meat. For a shortcut with incredible flavor, use Killer Hogs BBQ Rub with an extra teaspoon of cayenne mixed in.
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3
Wrap the seasoned pork tightly in plastic wrap and refrigerate overnight.
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4
The next day, set your smoker to 225°F. Load with hickory wood chunks for bold smoke that pairs well with the spicy Cajun seasoning.
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5
Place the pork butt fat-side up on the smoker grate. Maintain your temperature and resist opening the lid for the first 3 hours.
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6
When the internal temperature reaches 165°F (check with an instant-read thermometer), wrap the pork tightly in pink butcher paper.
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7
Return to the smoker and continue cooking until the internal temperature hits 203°F and a probe slides in like butter. This will take about 8 hours total.
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8
Rest the wrapped pork in a cooler for at least 1 hour. Shred with meat shredding claws and serve on po' boy rolls with pickles and hot sauce.