Perfect Boston Butt Pulled Pork: Smoky, Tender BBQ Classic

Slow-Smoked Pulled Pork from Boston Butt

Discover how to transform a boston butt into melt-in-your-mouth pulled pork with this crowd-pleasing American barbecue recipe.

Category: Dinner  Cuisine: American

Prep Time: 30 m  Cook Time: 5 h 5 m  Total Time: 5 h 35 m  Servings: 6

Why This Boston Butt Pulled Pork Works

This smoked pork shoulder recipe uses a simple dry rub and a light mustard slather to lock in moisture, then goes low and slow in your smoker. You’ll infuse the pork with hickory or applewood smoke, keeping it juicy for the perfect bbq pulled pork sandwich.

Ingredients

• 1 (4 to 5-pound) boston butt (pork shoulder), trimmed
• 2 tablespoons yellow mustard (spicy or regular)
• 5 tablespoons dark brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon seasoned salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper (optional, for heat)
• Wood chips or chunks (hickory, apple, or cherry), soaked

Instructions

1. Pat the boston butt dry with paper towels and rub the exterior all over with yellow mustard. This helps the dry rub adhere and adds a tangy kick.
2. In a small bowl, combine brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper. Mix until well blended.
3. Generously coat the pork shoulder with the dry rub, massaging it into all sides. Let it rest at room temperature for 15–20 minutes to absorb flavors.
4. Preheat your smoker to 225°F. Add soaked wood chips or chunks to generate fragrant smoke.
5. Place the pork on the smoker rack. Close the lid and smoke for about 5 hours, or until the internal temperature reaches 195°F and the meat pulls apart easily.
6. Optionally, spritz the meat every 60–90 minutes with apple cider vinegar or a vinegar-water mix to keep it moist.
7. When done, remove the pork and tent with foil. Let it rest for 20–30 minutes before shredding to lock in juices.
8. Use two forks to pull apart the roast, creating tender strands perfect for sandwiches, tacos, or platters.

Nutrition Information

Per serving: 700 kcal, 54 g fat, 30 g protein, 21 g carbs, 12 g sugar, 1 g fiber, 104 mg cholesterol, 965 mg sodium.

Tips & Tricks for the Best Pulled Pork

• Choose the right wood: Hickory gives a strong smoke flavor, while fruitwoods add sweetness.
• Maintain steady heat: A water pan helps stabilize temperature and adds moisture.
• Rest before shredding: Allowing the meat to rest keeps the juices locked in.
• Customize your rub: Swap cayenne for chili powder or add a pinch of brown mustard seeds.

Serve your pulled pork stacked high on buns, topped with coleslaw or pickles, and savor every bite of this classic boston butt masterpiece.

Recipe adapted from Allrecipes Slow-Smoked Pulled Pork.