Boston Butt Bar B Que
Get ready to impress your taste buds with this mouthwatering Boston Butt Barbecue recipe, a slow-smoked masterpiece that’s perfect for your next backyard cookout or family gathering. Featuring a succulent 5-pound Boston butt pork shoulder coated with a flavorful dry rub of brown sugar, paprika, garlic powder, and just a hint of optional cayenne pepper for added kick, this dish delivers the ultimate balance of sweet, savory, and smoky flavors. Infused with applewood or hickory smoke for up to 8 hours, the tender, fall-apart pork is spritzed with apple cider vinegar to stay juicy and tangy as it cooks. Whether served on a soft bun with a drizzle of your favorite barbecue sauce or paired with classic sides like coleslaw and baked beans, this melt-in-your-mouth barbecue is sure to be the star of your table. Perfect for pulled pork lovers and a must-try for barbecue enthusiasts, this recipe combines the timeless art of smoking meat with easy-to-follow instructions for incredible results.
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Recipe Information
Ingredients
- 5 pounds Boston butt pork shoulder
- 2 tablespoons Brown sugar
- 2 tablespoons Paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Cayenne pepper (optional)
- 1 cup Apple cider vinegar
- 2 tablespoons Yellow mustard
- 2 cups Wood chips (hickory or applewood)
- 1 cup Your favorite barbecue sauce
Instructions
Start by rinsing and patting the Boston butt pork shoulder dry with paper towels.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Rub the Boston butt with yellow mustard as a binder, ensuring it’s coated on all sides.
Evenly apply the dry spice rub over the entire Boston butt, massaging it in to ensure the flavors penetrate the meat. Allow the meat to rest at room temperature for 30 minutes to let the seasoning set.
Prepare your smoker or grill for indirect cooking at 225°F (107°C). Soak the wood chips in water for at least 30 minutes, then drain.
Add the soaked wood chips to your smoker or grill. If using a charcoal grill, place the wood chips directly on the hot coals. If using a smoker, follow the manufacturer’s instructions.
Place the Boston butt on the grill grates, fat side up, away from direct heat. Close the lid and maintain the smoker's temperature at 225°F.
Smoke the Boston butt for 6-8 hours, or until the internal temperature reaches 195°F-205°F (90°C-96°C). During cooking, spritz the meat every hour with apple cider vinegar to keep it moist and enhance flavor.
Once the Boston butt reaches the desired temperature, remove it from the smoker and wrap it tightly in foil. Let it rest for 1 hour to allow the juices to redistribute.
After resting, shred the meat using two forks. Discard any large pieces of fat and mix the shredded pork with barbecue sauce, if desired.
Serve the Boston Butt Barbecue on buns, as a main dish, or alongside coleslaw and baked beans for a classic barbecue meal. Enjoy!
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 16.3 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 908 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
