Smoked Boston Butt for Pulled Pork

Learn how to smoke perfect boston butt for pulled pork in your smoker.

Ingredients

• 8 pound bone-in Boston butt roast
• 5 TBS jarred yellow mustard
• 1/3 cup packed brown sugar
• 3 TBS sea salt
• 2 TBS paprika
• 1 TBS garlic powder
• 1 TBS onion powder
• 2 tsps cracked black pepper
• 1/2 tsp cayenne pepper
• Unfiltered apple cider vinegar (ACV) in a spray bottle
• Water for drip pan

Instructions

1.Place the roast on a clean cutting board. If your roast has skin and/or a fat cap, trim most of the fat off, leaving a 1/4 inch layer for extra flavor. After trimming the fat, rinse the roast under cold running water and pat completely dry with paper towels. Place the roast in a disposable pan.

2.Mix the dry rub ingredients in a bowl.

3.Rub the entire roast with mustard to coat. Apply the dry rub generously, pressing it into the mustard to cover the butt. The mustard helps hold the dry rub in place.

4.Cover the pan tightly with plastic wrap or aluminum foil. Refrigerate for 8 to 12 hours, overnight. More than 24 hours draws out too much moisture.

5.An hour before smoking, remove the roast from the fridge to come to almost room temperature. Remove the wrap and pour off any accumulated liquid.

6.Load hickory or apple wood chips into the smoker drawer. Fill the water pan halfway. Preheat the smoker to 225°F.

7.Place the roast on the upper rack of the smoker. Thoroughly clean the disposable pan and place it below to catch drippings. Alternatively, use a clean disposable pan. If your smoker has a meat thermometer, insert it into the roast.

8.Smoke for about 8 hours. Replenish wood chips and liquid every 60 minutes. Spray ACV on the roast at 2-hour intervals. It's fine to flip the roast.

9.Check the internal temperature after 8 hours, aiming for 190°F or higher. If needed, cover the roast with foil and continue smoking until the desired temperature is reached.

10.Let the cooked roast rest for 20 to 30 minutes to cool and remove the bone.

11.While the pork rests, make BBQ sauce and prepare rolls.

12.Pull the cooled pork on a clean cutting board using 2 forks to shred the meat.

13.Serve the pulled pork (with juices if desired) in a large bowl or platter with tongs for everyone to enjoy.

Notes
*If using a charcoal smoker, rotate the meat every hour for more even cooking.

Nutrition Information:

Amount Per Serving:
YIELD: 10

SERVING SIZE: 1

CALORIES: 1026 TOTAL FAT: 69g SATURATED FAT: 25g TRANS FAT: 0g
UNSATURATED FAT: 37g CHOLESTEROL: 312mg SODIUM: 2237mg CARBOHYDRATES: 12g FIBER: 1g SUGAR: 9g PROTEIN: 85g