SLOW-SMOKED PULLED PORK (BOSTON BUTT)
This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!
Provided by webbbilly
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h5m
Yield 6
Number Of Ingredients 16
Steps:
- Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
- Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
- Combine pickle juice and olive oil in a small bowl.
- Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
- Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
- Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
- Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.
Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g
NORTH CAROLINA STYLE SMOKED BOSTON BUTT
Great recipe that was given to me through family. Very good recipe!!! This Recipe is for 8 to 10 Lbs Boston Butt.
Provided by unixx83
Categories Lunch/Snacks
Time 1h15m
Yield 1 Boston Butt, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- THE PREP WORD.
- 1 - Mix all these ingredients together as the rub for your smoked Boston Butt. This will store for weeks in an airtight container in your refrigerator.
- 2 - Apply a thin coat of mustard to the butt. You can use the cheap stuff or if you like it a little more tangy, use dijon mustard. The mustard provides some flavor, but also provides a base for the rub to stick to.
- 3 - Generously rub your butt with the rub recipe above. Wrap it up and let it sit overnight in the refrigerator to allow the spices to penetrate the meat.
- 4 - Buy a cheap spray bottle and fill it with Apple Juice and olive oil. You will spray the Boston Butt during cooking with apple juice to add flavor and to keep it moist as you cook. I recommend the dollar tree because the spray bottle will be done after this and you can buy a new one for $1.00.
- COOKING.
- 1 - Heat your BBQ to 225F degrees and put your butt on the grill. Indirect heat works the best and add your favorite soaked wood chips to add the smoked flavor.
- 2 - Plan on cooking the smoked Boston Butt about 60-90 minutes for every pound in the roast.
- 3 - Every 2 1/2 hours, open it up and turn the roast to ensure even cooking. Use the Spray bottle to spray your roast with combination of apple juice and olive oil to keep it moist.
- 4 - The meat is done when the internal temperature is above 190F degrees. The lower you keep the temperature, the more moist the meat will be.
- 5 - Don't be afraid to start early because it can take longer than expected. If it gets done early, you can always wrap it in foil and put it in a cooler. It will keep warm for hours after it is done. At least let the smoked Boston Butt sit for about an hour after you take it off the grill so you don't burn your fingers as you pull the meat.
- 6 - Serve with your favorite sides, salads, and drinks.
- You may consider cooking 2-3 smoked Boston Butts as your whole neighborhood will be stopping by to check what is cooking because of smells that will have tempted them all day long.
- Enjoy this recipe! Let us know what other recipes or tips you have for cooking the ultimate Smoked Boston Butt!
Nutrition Facts : Calories 789.5, Fat 48.3, SaturatedFat 16.8, Cholesterol 238.1, Sodium 1794.8, Carbohydrate 17.7, Fiber 2.5, Sugar 11.8, Protein 68.3
SMOKED BOSTON BUTT WITH CAROLINA VINEGAR SAUCE
My favorite kind of barbecued meat with my favorite kind of sauce! From Taste of the South magazine.
Provided by KathyP53
Categories Pork
Time 13h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Smoked Boston Butt:.
- Soak mesquite wood chips in water for at least 30 minutes.
- Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
- In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
- Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11-12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone. Serve with Carolina Vinegar Sauce or your favorite barbecue sauce.
- Carolina Vinegar Sauce.
- In a medium bowl, combine vinegar, brown sugar, red pepper, salt, black pepper, hot sauce, and smoked paprika. Cover, and refrigerate for up to five days.
Nutrition Facts : Calories 26.8, Fat 0.2, Sodium 2108.4, Carbohydrate 5.4, Fiber 0.5, Sugar 4.3, Protein 0.3
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