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–+ servings

Slow-Smoked Pulled Pork (Boston Butt)

A Boston butt roast covered with spicy mustard and a savory dry rub is slow-smoked until it pulls apart easily in this crowd-pleasing American barbecue recipe.
Print Recipe
Prep Time 30 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 700
Ingredients Method Nutrition

Ingredients
  

  • 1 4 to 5-pound boston butt (pork shoulder), trimmed
  • 2 tablespoons yellow mustard
  • 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
  • Wood chips or chunks soaked

Method
 

  1. Pat the boston butt dry with paper towels and rub the exterior all over with yellow mustard.
  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

Calories: 700kcalCarbohydrates: 21gProtein: 30gFat: 54gSaturated Fat: 13gCholesterol: 104mgSodium: 965mgFiber: 1gSugar: 12g
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