Slow-Smoked Pulled Pork (Boston Butt)

Name: Slow-Smoked Pulled Pork (Boston Butt)
Total time: 245 min
Yield: 6 Servings
Ingredients: 5 tablespoons dark brown sugar; 4 ½ teaspoons garlic powder; 4 ½ teaspoons onion powder; 4 teaspoons paprika; 4 teaspoons seasoned salt; ⚫ 1 tablespoon ground black pepper; 2 teaspoons ground cumin; 1 teaspoon ground cayenne pepper; 3 ½ pounds bone-in Boston butt roast; ½ cup spicy brown mustard; 1 cup pickle juice; ¾ cup olive oil; Charcoal; 8 pounds fruit wood chunks for smoking; 2 cups pilsner-style beer; 💧 4 ¼ cups water

Cost $25, save $20

Source: Recommended by CookPal

245 Min
6 Servings
$25

Slow-Smoked Pulled Pork (Boston Butt)

Cost $25, save $20

Source: Recommended by CookPal

245 Min
6 Servings
$25

INGREDIENTS

Dry Rub
- 5 tablespoons dark brown sugar
- 4 ½ teaspoons garlic powder
- 4 ½ teaspoons onion powder
- 4 teaspoons paprika
- 4 teaspoons seasoned salt
- ⚫ 1 tablespoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
Pork and Marinade
- 3 ½ pounds bone-in Boston butt roast
- ½ cup spicy brown mustard
- 1 cup pickle juice
- ¾ cup olive oil
Smoking Materials
- Charcoal
- 8 pounds fruit wood chunks for smoking
- 2 cups pilsner-style beer
- 💧 4 ¼ cups water

STEPS

Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.

Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.

Combine pickle juice and olive oil in a small bowl.

Preheat 5 pounds charcoal in a smoker until white and flaming. Distribute wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.

Smoke roast, turning every hour, until browned (about 2 hours). Baste roast with pickle juice and olive mixture.

Continue smoking, turning, and basting every hour, until an instant-read thermometer reads 175°F (80°C), 2 to 3 hours more.

Remove roast from smoker, wrap with aluminum foil, and let rest for about 30 minutes.

Uncover roast, cut into chunks, shred into strands, and transfer to a large bowl. Squeeze the strands to mix well.

NUTRIENTS

Per 1 serving

🔥

700

Calories

30
Protein
21
Carbs
54
Fats

💡 Smoking adds significant flavor; experiment with different wood types for varied results.Make sure to monitor the smoker temperature consistently for better cooking results.Use the leftover pork fat to add extra flavor to side dishes like baked beans.