Best 6 Barbecued Pork Shoulder Boston Butt Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in a Symphony of Flavors with our Barbecued Pork Shoulder and Boston Butt Recipes:**

Embrace the art of low and slow cooking with our delectable Barbecued Pork Shoulder and Boston Butt recipes. These dishes are a testament to the transformative power of time and smoke, resulting in tender, juicy, and incredibly flavorful meat that will tantalize your taste buds. From classic Southern pulled pork to Asian-inspired char siu, our diverse collection of recipes offers something for every palate. Prepare to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

PULLED PORK BARBECUE



Pulled Pork Barbecue image

Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.

Provided by Tyler Florence

Time 9h35m

Yield 12 servings

Number Of Ingredients 31

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork
12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
  • Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
  • While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
  • When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
  • While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
  • To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
  • Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

BARBECUE PORK BUTT



Barbecue Pork Butt image

Provided by Alton Brown

Time 17h20m

Yield 4 to 6 pounds pulled pork

Number Of Ingredients 5

3 quarts water
12 ounces kosher salt
8 ounces molasses
8 to 10 pound boneless pork butt
Special equipment: Smoker and 4 ounces hickory or oak wood chunks

Steps:

  • Place the water, salt and molasses in a large 12-quart container and stir until the salt dissolves. Add the pork butt to the brine and weigh down with a zip top bag filled with 2 cups of the brine to make sure it is completely submerged in the brine.
  • Cover and refrigerate overnight. Remove the pork from the brine, and pat dry.
  • Heat the smoker to 225 degrees F. Add the wood chunks, and place the pork into the smoker. Cook until the pork reaches an internal temperature of 150 degrees F, 4 to 5 hours.
  • Once the meat reaches 140 degrees F, heat the oven to 300 degrees F. Wrap the pork in aluminum foil and transfer to a half sheet pan. Place on the center rack and cook until the pork reaches an internal temperature of at least 200 degrees F and is tender and pulling apart easily, 3 to 5 hours. Remove from the oven and rest, covered for 30 minutes before serving.

BARBECUED PORK SHOULDER (BOSTON BUTT)



Barbecued Pork Shoulder (Boston Butt) image

I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.

Provided by breezermom

Categories     Pork

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 15

6 1/2 lbs pork roast, shoulder (Boston Butt)
1 medium onion, chopped finely
2 garlic cloves, minced
1/2 cup butter, melted
1 cup brown sugar, firmly packed
1 cup ketchup
1/2 cup vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons lemon rind, grated
1 tablespoon lemon juice
1 1/2 teaspoons lemon juice
1 teaspoon hot sauce
1/2 teaspoon chili powder
hickory chips

Steps:

  • Soak your hickory chips for at least 8 hours.
  • Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
  • While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
  • Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
  • Let stand 10 to 15 minutes before slicing.
  • Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE



Award Winning Competition Barbecue Pork Butt Recipe image

Provided by Food Network

Categories     main-dish

Time 7h15m

Yield 12 servings

Number Of Ingredients 43

One 8-pound pork butt
Brine, recipe follows
Garlicky Marinade, recipe follows
Dry Rub, recipe follows
Cider Mop Spray, recipe follows
Barbeque Sauce, recipe follows
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar
1/2 cup onion, chopped
1/4 cup water
1/4 cup Worcestershire sauce
3 tablespoons plus 1 teaspoon garlic, coarsely chopped
2 tablespoons low-sodium soy sauce
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
2 tablespoons canola oil
1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
5 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
1/4 teaspoon ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
Cider vinegar

Steps:

  • Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
  • Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
  • After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
  • Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
  • Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
  • Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
  • Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
  • Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

SIMPLE CROCKPOT BOSTON BUTT



Simple Crockpot Boston Butt image

I had a 4 1/2 lb. Boston Butt and didn't want to use it for the usual pulled or BBQ pork. So, this is what I came up with.This is a very plain pork recipe, so if you feel like adding other seasonings or BBQ sauce after cooking go right ahead.The size of the Boston Butt will determine how long the cooking time is.In the case of this recipe it was 8 hours on low.The amount of seasonings you will use is up to you.As I said this is a very plain recipe, and you can use the meat as starting point for all sorts of other dishes. Submitted to " ZAAR " on January 4th, 2010.

Provided by Chef shapeweaver

Categories     For Large Groups

Time 8h10m

Yield 16 serving(s)

Number Of Ingredients 5

4 1/2 lbs boston butt
3/4 cup chopped sweet onion
2 teaspoons seasoning salt (to taste)
2 teaspoons garlic powder (to taste)
2 teaspoons ground black pepper (to taste)

Steps:

  • Sprinkle seasonings evenly over meat, and top with onions.
  • Place in crockpot, and cook on low for 8 hours.

LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD )



Low and Slow Boston Butt Pork BBQ ( Oven Method ) image

I had a Boston Butt Pork Roast and I didn't want to use a crockpot and don't have a grill, so I came up with this method.And thought it came out pretty well.As with all my recipes, please adjust the seasonings according to your tastes. Submitted on August 31st.2010.

Provided by Chef shapeweaver

Categories     Pork

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs boston butt
1 1/2 cups brown sugar
2 teaspoons sweet paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 1/2 cups barbecue sauce, I used Sweet Baby Ray's Hickory and Brown Sugar

Steps:

  • Preheat oven to 250 degrees.
  • In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
  • Line a small roasting pan with foil ( makes clean up easier ).
  • Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
  • Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
  • Turn temp up to 350 degrees.
  • Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

Tips:

  • Choose a pork shoulder roast with a good amount of marbling for a more flavorful result.
  • Use a dry rub to season the pork roast for at least 12 hours, or up to 24 hours.
  • Smoke the pork roast at a low temperature (225-250 degrees F) for 8-12 hours, or until the internal temperature reaches 195 degrees F.
  • Baste the pork roast with a vinegar-based sauce every few hours to keep it moist and flavorful.
  • Let the pork roast rest for at least 30 minutes before serving to allow the juices to redistribute.

Conclusion:

Barbecued pork shoulder, also known as Boston butt, is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are a barbecue enthusiast or a beginner, this recipe will guide you through the process of making a mouthwatering pulled pork shoulder that will be the star of any gathering. With its tender, juicy meat and smoky flavor, this dish is sure to impress your friends and family. So, fire up your smoker and get ready to enjoy a classic barbecue experience!

Related Topics