Southern-Style Smoked Pork Boston Butt Recipes: The Ultimate Tender Pulled Pork Guide

Ultimate Southern Smoked Pork Boston Butt Recipe

Looking for the perfect smoked pork boston butt recipes that will impress your family and friends? This mouthwatering slow-smoked pork shoulder delivers tender, juicy meat with an incredible bark that’s perfect for pulled pork sandwiches, tacos, or simply enjoyed on its own.

Why This Smoked Boston Butt Recipe Works

The Boston butt (pork shoulder) is the perfect cut for smoking due to its high fat content and connective tissue that breaks down during the long, slow cooking process. This recipe uses a flavorful apple cider brine followed by a sweet and spicy rub that creates an incredible bark while the hickory smoke infuses the meat with that classic BBQ flavor.

Key Ingredients for Perfect Smoked Boston Butt

• 1 (8-pound) pork shoulder roast (Boston butt)
• 2 cups apple cider (for brining)
• 1/2 cup kosher salt (for brine)
• 1/4 cup brown sugar (for brine)
• 2 tablespoons black peppercorns
• 4 cloves garlic, crushed
• 2 bay leaves
• For the Dry Rub:
• 1/4 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 2 teaspoons black pepper
• 2 teaspoons mustard powder
• 1 teaspoon cayenne pepper (adjust to taste)
• Hickory wood chunks for smoking

Equipment Needed

• Smoker (electric, charcoal, or pellet)
• Digital meat thermometer
• Large brining container
• Heavy-duty aluminum foil
• Wood chunks or chips (preferably hickory)
• Insulated gloves for handling hot meat
• Large cutting board
• Two forks for pulling the pork

How to Smoke the Perfect Pork Boston Butt

1. Prepare the Brine: In a large pot, combine 2 cups of apple cider with 1 gallon of cold water. Add salt, brown sugar, peppercorns, crushed garlic, and bay leaves. Stir until salt and sugar dissolve completely.
2. Brine the Pork: Place the pork shoulder in the brine, ensuring it’s fully submerged. Cover and refrigerate for 12-24 hours.
3. Prepare the Rub: Mix all dry rub ingredients in a bowl until well combined.
4. Prep the Meat: Remove the pork from the brine and pat completely dry with paper towels. Let it come to room temperature for about 1 hour.
5. Apply the Rub: Coat the entire pork shoulder generously with the dry rub, massaging it into all surfaces. Let it sit for 30 minutes to allow the rub to adhere.
6. Prepare the Smoker: Preheat your smoker to 225°F (107°C). Add hickory wood chunks or chips according to your smoker’s instructions.
7. Start Smoking: Place the seasoned pork shoulder fat side up on the smoker grates. Insert a digital thermometer if using.
8. Maintain Temperature: Keep the smoker temperature steady between 225-250°F (107-121°C) throughout the cooking process.
9. Be Patient: Smoke the pork until it reaches an internal temperature of 165°F (74°C), approximately 6-8 hours depending on your specific smoker and the size of your meat.
10. Wrap the Pork: Once it hits 165°F, wrap the pork tightly in heavy-duty aluminum foil to push through the “stall” (when the temperature plateaus due to evaporative cooling).
11. Continue Cooking: Return the wrapped pork to the smoker and continue cooking until it reaches an internal temperature of 203°F (95°C). This may take an additional 3-5 hours.
12. Rest the Meat: Remove the pork from the smoker, keeping it wrapped in foil. Place it in a cooler or insulated container and let it rest for at least 1 hour. This allows the juices to redistribute throughout the meat.
13. Pull the Pork: Unwrap the pork and transfer to a large cutting board. Using two forks or insulated gloves, pull the meat apart into desired consistency.
14. Serve and Enjoy: Serve the pulled pork immediately, or portion and refrigerate/freeze for future meals.

Tips for Smoked Boston Butt Success

• Don’t Rush the Process: Plan for approximately 1.5 hours of cooking time per pound of meat, plus resting time.
• Spray Occasionally: If not wrapping, spritz the meat every hour with apple juice or apple cider vinegar to keep it moist.
• Trust the Thermometer: Don’t rely on time alone – cook to temperature. The pork is done when it reaches 203°F internal temperature and a probe slides in with almost no resistance.
• Save the Drippings: The flavorful juices that collect during resting can be mixed back into the pulled pork for extra moisture and flavor.

Serving Your Smoked Boston Butt

This versatile smoked pork can be served in countless delicious ways:

• Classic Pulled Pork Sandwiches: Pile on brioche buns with coleslaw and your favorite BBQ sauce
• Pulled Pork Tacos: Serve in warm tortillas with pickled onions, cilantro, and lime
• BBQ Pulled Pork Nachos: Layer over tortilla chips with cheese, jalapeños, and sour cream
• Pulled Pork Mac and Cheese: Mix into creamy mac and cheese for an indulgent meal
• BBQ Pulled Pork Baked Potatoes: Top baked potatoes with pulled pork, cheese, and green onions

Storing and Reheating Smoked Boston Butt

Your smoked pulled pork can be:

• Refrigerated: Store in airtight containers for up to 4 days
• Frozen: Freeze in portioned vacuum-sealed bags or freezer containers for up to 3 months
• Reheated: For best results, reheat low and slow with a splash of apple juice, broth, or water to maintain moisture

Why You’ll Love These Smoked Pork Boston Butt Recipes

There’s something truly magical about transforming a tough cut of meat into tender, flavorful pulled pork through the low-and-slow smoking process. This recipe delivers that perfect combination of smoke flavor, tender texture, and incredible bark that makes smoked pork boston butt recipes so popular at barbecues and family gatherings across the country.

Recipe adapted from Bob’s Pulled Pork on a Smoker