Smoked Boston Butt
Transform your backyard into a BBQ haven with this irresistible Smoked Boston Butt recipe, the ultimate choice for tender, fall-apart pulled pork. This recipe combines a bold dry rub infused with brown sugar, paprika, garlic powder, and a touch of cayenne pepper for a perfect balance of sweet and smoky heat. After marinating overnight, the pork shoulder is slow-smoked for 10 hours over hickory or applewood chips, while a blend of apple cider vinegar and juice keeps it moist and flavorful. Whether you serve it piled high on a sandwich, alongside coleslaw, or drenched in your favorite BBQ sauce, this recipe guarantees juicy, smoky perfection that’s worth the wait. Perfect for gatherings or meal prepping, this hearty dish serves 10 and is sure to make you the star of your next cookout!
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Recipe Information
Ingredients
- 8 lbs Boston Butt (Pork Shoulder)
- 0.25 cups Brown Sugar
- 2 tbsp Paprika
- 2 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Cayenne Pepper
- 1 tsp Mustard Powder
- 2 tbsp Olive Oil
- 1 cups Apple Cider Vinegar
- 1 cups Apple Juice
- 2 cups Wood Chips (Hickory or Applewood)
Instructions
Begin by preparing the dry rub. In a small bowl, combine brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and mustard powder. Mix thoroughly.
Rinse the Boston Butt under cold water and pat dry with paper towels.
Rub the pork shoulder with olive oil to help the dry rub adhere.
Generously coat the Boston Butt with the dry rub mixture, ensuring an even layer on all sides. Wrap the seasoned pork in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Soak the wood chips in water for at least 30 minutes prior to smoking.
Preheat your smoker to 225°F (107°C). Prepare a water pan and add equal parts apple cider vinegar and apple juice to keep the pork moist while smoking.
Unwrap the Boston Butt and place it directly on the smoker grates, fat side up. Insert a meat probe thermometer into the thickest part of the meat, without touching the bone.
Smoke the pork at 225°F (107°C) for approximately 10 hours or until the internal temperature reaches 195°F (90°C). Replenish wood chips and the liquid in the water pan as needed throughout the smoking process.
Once the pork reaches the desired temperature, remove it from the smoker and wrap it tightly in aluminum foil. Let it rest for at least 30 minutes to allow the juices to redistribute.
Use two forks (or bear claws) to shred the pork into tender pieces. Serve on its own or with your favorite BBQ sauce and accompaniments.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 599 mg | 26% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.0 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1078 mg | 23% | |
*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.
