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smoked pork boston butt recipes

Ultimate Southern Smoked Pork Boston Butt

This recipe transforms an 8-pound pork shoulder into melt-in-your-mouth pulled pork through the magic of brining, dry rubbing, and slow smoking over hickory wood. The result is tender, flavorful meat with a perfect smoke ring and delicious bark.
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Prep Time 1 hour
Cook Time 12 hours
Total Time 1 day
Servings: 20 servings
Course: Dinner
Cuisine: American
Calories: 442
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 1/4 cup brown sugar for rub
  • 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
  • Hickory wood chunks for smoking

Method
 

  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.

Nutrition

Calories: 442kcalCarbohydrates: 15gProtein: 24gFat: 32gSaturated Fat: 11gCholesterol: 104mgSodium: 2691mgFiber: 1gSugar: 13g
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