Slow-Smoked Pulled Pork (Boston Butt)

Slow-Smoked Pulled Pork (Boston Butt)
  • PREP TIME
    30 mins
  • COOK TIME
    4 hrs 5 mins
  • TOTAL TIME
    5 hrs 5 mins
  • SERVING
    6 People
  • VIEWS
    24

Embark on a culinary journey with this Slow-Smoked Pulled Pork recipe, where a Boston butt roast transforms into a symphony of smoky, tangy, and mildly spicy flavors. The meticulous smoking process, combined with the moisture-rich environment of the drip pan, ensures a uniformly cooked and exceptionally succulent pulled pork. Prepare to delight your taste buds and impress your guests with this masterpiece of slow-cooked perfection.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    104 mg
  • Fiber
    1 g
  • Protein
    30 g
  • Saturated Fat
    13 g
  • Sodium
    965 mg
  • Sugar
    12 g
  • Fat
    54 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a small bowl, meticulously blend the dark brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper to create the dry rub. (5 minutes)

02

Step

Generously coat the Boston butt roast with spicy brown mustard, ensuring every surface is covered. Then, lavishly sprinkle the dry rub all over the roast, working it into the nooks and crannies for maximum flavor infusion. (10 minutes)

03

Step

In a separate bowl, harmoniously combine the pickle juice and olive oil to create the basting mixture. (2 minutes)

04

Step

Preheat approximately 5 pounds of charcoal in a smoker, following the manufacturer's instructions, until the coals are white and flaming. Distribute 7 to 8 large fruit wood chunks evenly over the coals to infuse the pork with a delightful smoky flavor. Position a drip pan on top of the coals, then carefully pour in the pilsner-style beer and enough water to fill the pan, creating a moisture-rich environment. Close the smoker and allow the liquid in the drip pan to reach a boil. Place the prepared Boston butt roast on top of the drip pan, then close the smoker. (30 minutes)

05

Step

Smoke the roast, turning it every hour to ensure even cooking and browning, for approximately 2 hours. As needed, replenish the wood chunks to maintain a consistent temperature of 350 degrees F (175 degrees C). Every hour, baste the roast generously with the pickle juice and olive oil mixture to keep it moist and flavorful. Continue this process of smoking, turning, and basting for an additional 2 to 3 hours, or until an instant-read thermometer inserted into the center of the roast registers 175 degrees F (80 degrees C). (4-5 hours)

06

Step

Carefully remove the smoked roast from the smoker and wrap it tightly in aluminum foil. Allow the roast to rest for approximately 30 minutes to allow the juices to redistribute, resulting in a more tender and flavorful final product. (30 minutes)

07

Step

Unwrap the rested roast and cut it into manageable chunks. Using your hands, shred the chunks into delicate strands, then transfer them to a large bowl. Repeatedly squeeze the strands with both hands, mixing after each squeeze, to further tenderize the pork and evenly distribute the flavors. (15 minutes)

For an enhanced depth of flavor, consider using a combination of different fruit woods, such as apple, cherry, and pecan.
If you prefer a sweeter pulled pork, you can add a touch of maple syrup or honey to the basting mixture.
To add a bit of heat, consider adding a pinch of red pepper flakes to the dry rub.

Deshawn Turner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 8 Ratings)
Total Reviews: (8)
  • Garrison Graham

    I added a bit of maple syrup to the dry rub for a touch of sweetness. It turned out amazing!

  • Helmer Bosco

    Next time I will try to use a different beer, maybe a darker stout will give it a more robust flavor.

  • Oren Daniel

    The instructions were clear and easy to follow, even for a novice smoker like myself. My family raved about the pulled pork!

  • Emory Gutmann

    I've made this recipe several times now, and it's always a hit. The combination of spices is spot-on, and the pickle juice adds a unique tang that I love.

  • Mariela Schneider

    The resting period is crucial. Don't skip it! It makes a huge difference in the tenderness of the pork.

  • Claude Schuster

    I used apple wood for smoking, and the flavor was fantastic. Highly recommend this recipe!

  • Kelsi Andersonhamill

    This is now my go-to pulled pork recipe. Thank you for sharing!

  • Mauricio Emard

    This recipe is a game-changer! The pulled pork was incredibly tender and flavorful. The smoke ring was perfect!

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