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Smoked Boston Pork Butt

pork
8:15 - Prep 0:15 / Cook 8:00
Beginner

Memphis Rub is one of the most important ingredients in this Smoked Boston Pork Butt recipe, infusing great flavor and building an incredibly tasty crust.

12 Servings
Tags: Boston Butt Boston Butt Pork Butt Pork Butt Pork Shoulder Pork Shoulder

Start your day off right with an 8-pound pork butt on the smoker and a cup of coffee in your hand. Cooking this Smoked Boston Pork Butt is gonna be a slow and easy process. Memphis Rub is one of the most important ingredients in this recipe, infusing great flavor into the meat and building an incredibly tasty crust or bark. That’s what we call a day well spent.

Pork butt or the larger cut, the pork shoulder, is one of the easiest meats to smoke when cooked low and slow. It’s a great cut for beginners to start their meat smoking education.

Ingredients
Pork Butt
  • 1 pork shoulder, 6 to 8 pounds
  • 1 cup apple cider vinegar
  • 12 burger buns
  • 16 ounces coleslaw
  • > your favorite BBQ sauce
Memphis Rub
  • 1/4 cup brown sugar
  • 1/4 cup paprika
  • 3 tablespoons kosher salt
  • 2 tablespoons white sugar
  • 2 tablespoons garlic powder
  • 1 1/2 tablespoons onion powder
  • 1 tablespoon black pepper
  • 1/4 teaspoon ground rosemary
  • 1/4 teaspoon cayenne powder
  • 1/8 teaspoon ground celery seed
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Preparation
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Step 1 Of 10
1. Preheat your smoker to 225°F. Toss a few wood chunks onto hot coals for smoking.
2. Combine brown sugar, paprika, salt, white sugar, garlic powder, onion powder, pepper, rosemary, cayenne powder and celery seed in a medium-size bowl. Mix with your fingers to break up any lumps. Set aside 2 tablespoons of the rub. Use the rest to season the pork butt on all sides.
Hot TipThere are a number of varieties of paprika and they range in flavor from sweet and mild to pungent and hot. Most grocery stores carry mild paprika. You’ll find the more pungent variety at ethnic and gourmet markets.
3. Place the pork butt roast in your smoker. Cook until the internal temperature reaches 160°F on an instant-read thermometer, about 6 hours. Spritz with apple cider vinegar every hour to keep moist.
4. Remove from smoker. Wrap in butcher paper and place back into the smoker. Cook until the internal temperature of the meat reaches 200°F, another 2 to 4 hours.
5. Once the pork butt reaches an internal temperature of 200°F, remove from the smoker. Rest at room temperature for 30 minutes.
6. While your Boston Smoked Pork Butt is resting, toast the buns and whisk together the apple cider vinegar and Memphis rub you set aside earlier.
7. Using meat claws and/or BBQ gloves, shred the pork roast, discarding any bones or chunks of fat.
8. Transfer the meat into a large bowl or baking dish. Stir in the finishing sauce.
9. Load up your burger buns with pulled pork, coleslaw and your favorite BBQ sauce.
10. Serve with Smoked Sweet Potato Fries and Smoked Corn on the Cob. Be sure to save some room for dessert, a scoop of Smoked Apple Crisp.
Up Your Game: How to Monitor Your Smoke

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