Best 2 Smoked Boston Pork Butt Recipes

Are you craving some succulent and smoky pork butt that will tantalize your taste buds and make your next meal unforgettable? Look no further! In this comprehensive guide, we'll take you on a culinary journey to discover the art of cooking smoked Boston pork butt. With expert tips, tricks, and a careful selection of mouthwatering recipes, we'll transform this affordable cut of meat into a delectable dish that will steal the show at any gathering. Get ready to embark on a BBQ adventure like no other, as we uncover the secrets to smoking Boston pork butt to perfection.

Here are our top 2 tried and tested recipes!

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

Slow-Smoked Pulled Pork (Boston Butt) image

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

Ingredients

5 tablespoons dark brown sugar
4 ½ teaspoons garlic powder
4 ½ teaspoons onion powder
4 teaspoons paprika
4 teaspoons seasoned salt (such as LAWRY'S®)
1 tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon ground cayenne pepper
3 ½ pounds bone-in Boston butt roast
½ cup spicy brown mustard
1 cup pickle juice
¾ cup olive oil
charcoal
8 pounds fruit wood chunks for smoking
2 cups pilsner-style beer (such as Budweiser®)
4 ¼ cups water, or as needed

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 PORK BUTT

Smoked Boston Pork Butt image

Provided by Food Network

Categories main-dish

Time 18h15m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

1 (7 to 8 pound) Boston pork butt
2 tablespoons yellow mustard
4 ounces spice rub (recommended: Out of this World BBQ Rub)
1 cup apple juice or apple cider

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.

Tips:

Choose the right pork butt: Look for a pork butt that is well-marbled with fat, as this will help keep the meat moist during smoking.
Use a good quality rub: The rub is what will give your pork butt its flavor, so be sure to use a blend of spices that you enjoy.
Smoke the pork butt at a low temperature: This will help the meat cook evenly and prevent it from drying out.
Cook the pork butt until it reaches an internal temperature of 205 degrees Fahrenheit: This is the ideal temperature for pulled pork, as it will be tender and juicy.
Let the pork butt rest before serving: This will allow the juices to redistribute throughout the meat, making it even more flavorful.

Conclusion:

Smoked Boston pork butt is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you serve it as a main course or as a sandwich, pulled pork is sure to be a hit. So next time you're looking for a delicious and easy meal, give smoked Boston pork butt a try.