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
SMOKED BOSTON BUTT RECIPE
Provided by HowToBBQRight
Number Of Ingredients 5
Steps:
- Remove Boston Butt from Packaging and pat dry with paper towel to remove moisture.
- Apply mustard to the outside of Boston Butt and coat all sides with Hot BBQ Rub.
- Prepare Drum smoker or other bbq grill for indirect smoking at 275⁰.
- Place 1 chunk of Hickory wood, 1 chunk of Cherry wood, and 2 Sweet Onion quarters directly on coals.
- Center Boston Butt on cooking rack and smoke for 3 hours or until desired color is reached. Combine Red Wine Vinegar and Water in a spray bottle and spritz butt every hour during smoking process.
- Wrap Boston Butt in 2-3 layers of aluminum foil. Apply a light coat of rub and baste before closing foil.
- Continue to cook Boston Butt until internal temperature of 198⁰ is reached.
- Unwrap Boston Butt and transfer to wire rack. Glaze* outside of butt and return to smoker for 15 minutes.
- Rest Boston Butt for 20 minutes before pulling. Use hands and shred Boston Butt into bite size strands, remove any fat, and serve immediately or store in zip lock bag for 3-4 days in refrigerator.
JIMMY'S SMOKED BOSTON BUTT
As some of you know, I am totally intimidated by the grill/smoker and outdoor cooking, Jimmy on the other hand is a master at it. I handled the rub and Jimmy handled the smoking. I would have to say, we made a winning team effort on this juicy, tender, and tasty smoked roast. Serve with your favorite sides and enjoy!
Provided by Diane Atherton
Categories Pork
Time 5h10m
Number Of Ingredients 12
Steps:
- 1. PORK RUB: Combine all spice ingredients; rub on pork. Wrap pork in plastic wrap and refrigerate overnight. NOTE: this makes more rub than what's needed for this pork butt. Store in air tight container for furture use. I always have a container full and ready.
- 2. Prepare smoker with charcoal and add soaked hickory chips (or your favorite soaked wood chips) to top of hot coals. Heat should be about 250 degrees. You will cook/smoke 60 to 90 minutes per lb or until internal heat reaches 190 degrees on themometer. Add charcoal as needed to maintain steady heat.
- 3. Every hour or hour and 1/2, open smoker and turn meat to ensure even cooking. Mop your roast with combination of beer and butter to keep it moist. NOTE: If you don't care to use beer, you could substitute with apple juice. Once done, remove from smoker, wrap in foil and allow it to rest about 1 hour.
THE BEST SMOKED PORK BUTT
Provided by By Emily Schuermann
Number Of Ingredients 10
Steps:
- Prepare brine by poring 3 c warm water each into 2 - 2 gallon zipper-top plastic bags. Add half of the salt & sugar to each bad. Seal and shake vigorously, until the salt and sugar dissolve. Place one pork butt in each bag & fill each bag with enough water* to cover the pork butts. Refrigerate over night. The next morning, or 8 hours later, prepare smoker according to recommended instructions specific to your brand/type of smoker. For added flavor, add a few chips of soaked mesquite chips. remove the pork butts from the brine & discard the brine. In a medium bowl, combine all rub ingredients, except the Lawry's & lemon pepper. Place each piece of meat on it's own baking sheet and liberally sprinkle all side, top & bottom with Lawry's. Sprinkle the rub over all sides (including top and bottom), patting so that it forms a shell. Sprinkle lemon pepper her the top and then place on the hot smoker. Cover and smoke 5-6 hours. Once smoking is complete, place the meat on the rack of a large roasting pan. Tightly cover the roasting pan with foil and bake at 300° for 3 additional hours. After 3 hours, remove foil and broil for 5-10 minutes, until the exterior crips. Keep close watch while the pork butts are under the broiler - that brown sugar rub can easily burn. Once skin is crisp, remove from oven and allow to rest for 10 minutes before shredding. Serve with rolls and BBQ, or make carnitas tacos. Serves 20
Nutrition Facts :
SMOKED BOSTON PORK BUTT
Provided by Food Network
Categories main-dish
Time 18h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
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- Mix 2 tablespoons kosher salt and 2 tablespoons white sugar in a small bowl. Rub the mixture all over the surface of your pork so it’s completely covered. Wrap tightly in plastic wrap and place in a baking dish or other vessel to catch the drips.
- Remove and discard plastic wrap. Let rest at room temperature while you prepare the spice rub. Mix 2 tablespoons brown sugar with one of the spice mixtures in a small bowl. Rub spice rub all over the pork butt.
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- Mustard and Rub the Pork. Whether you use a skinless picnic roast or a Boston butt is up to you but I personally think the butt is not only easier, but has better flavor and texture.
- Now You’re Ready for the Smoker! Set up the smoker for cooking at 225°F and make sure you have plenty of cherry bisquettes for about 6-8 hours of smoke.
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- It’s Time to Pull the Pork. If you take the pork butt out of the smoker too early, you will have a tough time pulling the meat. The longer you smoke the pork, the easier it will be to fall apart very easily with very little effort.
- What you can use Pulled Pork For. Smoked pulled pork can be used anywhere that ground beef is used such as on tacos, in burritos, on taco salad, on pizza, mixed with cream cheese as a dip, piled on top of baked potatoes, with eggs and potatoes for breakfast and almost anything else you can imagine.
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- On a large baking sheet, stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides.
- Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt.
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