Best 3 Slow Smoked Pulled Pork Boston Butt Recipes

Indulge in the tantalizing flavors of slow-smoked pulled pork with our curated collection of recipes. From the classic Boston Butt to unique variations like Asian-inspired and Carolina-style pulled pork, we've got you covered. Each recipe provides step-by-step instructions to guide you through the process, ensuring a juicy, tender, and flavorful pulled pork experience. Discover the secrets to creating the perfect rub, choosing the right wood chips, and achieving that irresistible smoky flavor. Whether you're a seasoned pitmaster or a barbecue enthusiast, our recipes will elevate your pulled pork game to new heights. Dive in and explore the diverse world of slow-smoked pulled pork, and prepare to tantalize your taste buds with every bite.

Here are our top 3 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

CROCK-POT BOSTON BUTT SHOULDER FOR PULLED PORK

Crock-Pot Boston Butt Shoulder for Pulled Pork image

I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.

Provided by Red_Apple_Guy

Categories Pork

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 3

Ingredients

5 lbs boston butt
1/3 cup yellow mustard
1/2 cup your favorite barbecue rub (your favorite kind)

Steps:

Rinse roast and remove as much fat from the outside as is practical.
Dry the roast and slather with mustard.
Add enough rub to cover the roast evenly (don't be stingy).
Using hands, rub the spices and mustard into the roast on all sides.
Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
Place the roast into the crock pot and set on low.
Cook the roast until it is 190 to 200F internal temperature.
During the cook, the liquids collected may be removed and chilled for defatting.
Depending on how "hot" your crock pot cooks, this may take 8 to 12 hours on low or 5 to 8 hours on high. I recommend using temperature rather than time.
Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
Wet the roast with a portion of the defatted juices and mix.
Serve with your favorite sauce, applied on the side or on top for sandwiches.

Nutrition Facts : Calories 486.9, Fat 30.3, SaturatedFat 10.5, Cholesterol 148.8, Sodium 479.7, Carbohydrate 8.3, Fiber 0.6, Sugar 5.5, Protein 42.4

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

Ingredients

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 the right cut of pork: Pork shoulder (also known as Boston butt) is the best cut for pulled pork. It's a well-marbled cut of meat that will become tender and juicy when cooked low and slow.
Use a good rub: The rub is what will give your pulled pork its flavor. There are many different rubs you can use, so experiment until you find one you like. A simple rub made with salt, pepper, garlic powder, and onion powder is a good place to start.
Smoke the pork low and slow: The key to tender, juicy pulled pork is to cook it low and slow. Aim for a smoker temperature of 225 degrees Fahrenheit. It will take about 8-12 hours to cook the pork to an internal temperature of 205 degrees Fahrenheit.
Let the pork rest before shredding: Once the pork is cooked, let it rest for at least 30 minutes before shredding. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Serve the pulled pork with your favorite sides: Pulled pork is a versatile dish that can be served with a variety of sides. Some popular sides include coleslaw, baked beans, and potato salad.

Conclusion:

Slow-smoked pulled pork is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure your pulled pork turns out perfect every time.