Best 2 Smoked Boston Pork Butt Recipes
Indulge in the tantalizing flavors of smoked pork butt, a culinary masterpiece that embodies the essence of barbecue perfection. This succulent cut of meat, also known as Boston butt, undergoes a captivating transformation when subjected to the alluring embrace of smoke and heat. Imagine tender, juicy pork that effortlessly yields to the touch, its smoky aroma permeating the air, enticing your taste buds with promises of an unforgettable gustatory experience. Prepare to embark on a journey of culinary exploration as we present a collection of tantalizing recipes that showcase the versatility and sheer deliciousness of smoked pork butt. From classic barbecue pulled pork to inventive tacos and delectable sandwiches, each recipe promises to leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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 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.
Tips:
- Choose a pork butt that is at least 8 pounds, with a good layer of fat. This will help to keep the meat moist during the smoking process.
- Use a good quality rub that is specifically designed for pork. This will help to add flavor and moisture to the meat.
- Smoke the pork butt at a low temperature, between 225 and 250 degrees Fahrenheit, for 8 to 12 hours. This will allow the meat to cook slowly and evenly.
- Monitor the internal temperature of the pork butt using a meat thermometer. The meat is done when it reaches an internal temperature of 195 degrees Fahrenheit.
- Let the pork butt rest for at least 30 minutes before shredding or slicing. This will allow the juices to redistribute throughout the meat.
Conclusion:
Smoking a Boston pork butt is a great way to cook a delicious and flavorful meal. By following the tips in this article, you can ensure that your pork butt turns out perfect every time. Whether you serve it on a bun, in a taco, or over rice, smoked Boston pork butt is sure to be a hit with your family and friends.
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