Recipe for Smoked Boston Butt to be used for Pulled Pork
This recipe was shared by Douglas J. Morgan.
“Boston Butt” is the term used by BBQ enthusiast to refer to the cut of pork used to make pulled pork on a grill or in a smoker. The term is misleading because the cut of meat is actually part of the pork shoulder which has two sections; the butt end and the shank end (because of the shoulder blade bone). The butt end has more fat in the tissue and is much more tender than the shank end after cooking. The butt end is referred to as the “money muscle” in the competition world because it is the portion presented to the BBQ judges.
Methods of Cooking this Recipe
Recommended Smoker Cooker Fuel
Wood to use for best flavor profile: Oak, Hickory, Pecan, Apple, Cherry, and Peach
- 1 “Boston Butt” (8 to 10 pounds)
- 1 jar of Carolina Vinegar Sauce from www.CarolinaBBQSauces.com
- 2 cups white vinegar
- ½ cup tomato paste
- Kosher salt to taste
- Garlic powder to taste
- Onion powder to taste
- Coarse or cracked black pepper to taste
- OPTIONAL: Crushed red pepper
- OPTIONAL DRY RUB:
- 2 cups of brown sugar
- 3 tablespoons of garlic powder
- 3 tablespoons of chili powder
- 2 tablespoons onion powder
- 2 tablespoons cayenne pepper
- 2 tablespoons course ground black pepper
- 2 tablespoons salt
- 2 tablespoons paprika
- Prepare the LANG BBQ Smoker cooker by steam cleaning it at 300 degrees if needed to clean grates and reverse flow plate.
- After cleaning, stabilize temperature between 220-235 degrees maximum by using pin wheel dampers on the LANG, or by whatever method used for your particular smoker.
- OPTIONAL INJECTION: Inject butt with a mixture of apple juice or pineapple juice, white sugar and salt until butt is swollen and cannot absorb any further injection.
- OPTIONAL DRY RUB: Mix thoroughly in a bowl. Coat entire outside of meat with rub so a good crust forms. The brown sugar will give the meat a good dark mahogany color and form a good “Bark”. SECRET TIP: Prior to putting on the rub, coat the outside of the meat with a little bit of vegetable oil. This will help the rub adhere and will also crisp up the outside of the meat slightly helping form a good crispy “bark”.
- Place butt in smoker suspended over foil pan filled with vinegar, water, or whatever you choose to maintain moisture in smoker. Add desired spices to liquid. Insert digital thermometer into middle of meat.
- Smoke at a temperature between 220-235 degrees until it reaches an internal temperature of 195º degrees. Remove from grill or smoker and wrap in Saran Wrap then wrap in a towel and place in a cooler and let rest for an hour. The internal temperature will rise to 200-205 degrees and will soften the connective tissue even further.
- After resting remove from wrapping and pull shoulder blade bone out. Blade should pull out with little effort, if not butt is not done!
- Remove fat cap from butt and discard. Take two forks and pull (shred) pork butt until its the texture of your choice.
- Take bottle of Carolina Q’ Vinegar based sauce or your sauce made from recipe above, and pour over meat sparingly, tasting as you go until the flavor profile is reached that you want.
- Combine all the sauce ingredients in a bowl, whisk until all ingredients are mixed thoroughly. Pour on pulled pork or chicken sparingly to taste after removing meat from the grill or smoker.
SECRET TIP! Take a sweet Hawaiian roll, add some Dukes mayonnaise or mayo of your choice, and top with pork! Also, southern slaw added on top of the shredded pork in the sandwich make it a mouthwatering treat!