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Boston Pork Butt

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Make world class pulled pork at home.

Prep Time20 minutes

Cook Time8 hours

SeasonsAll

CategoryPork

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The Ingredients

  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar
  • 1 tablespoon paprika
  • 1/2 to 1 tablespoon red pepper flakes
  • 1 tablespoon ground cumin
  • 1 tablespoon coarsely ground black pepper
  • A (6 1/2- to 8-pound) bone-in pork butt (aka pork shoulder) or two 3 1/2- to 4-pound pork butts
  • Your favorite barbecue sauce (optional)

Preparation Instructions

  1. Trim off any large areas of fat down to 1/8” so the rub can penetrate the meat.
  2. Wash the butt and pat dry.
  3. Use butcher’s string to tie the butt into a compact form (two lengthwise and widthwise).
  4. Brush the entire butt with yellow mustard.
  5. Generously sprinkle dry rub on all sides and pat the rub with your hands to adhere to the butt.
  6. Cover with clear plastic wrap and refrigerate 1-3 hours to allow the rub to set.
  7. Remove 1 hour before cooking to allow it to come up to room temperature (it will cook faster)

Cooking Instructions

  1. Ensure that you have enough charcoal for a long cooking period. Build a mound of charcoal just below the side holes in the fire box up to almost the top of the fire ring.
  2. Light the charcoal in one area and wait five minutes with the dome open.
  3. Place wood chunks on top of the charcoal, so they will smoke at within the first 2-4 hours.
  4. Place the drip pan on heat deflector plates and fill the drip pan with 2 liters of Dr. Pepper® or Coca Cola®.
  5. Insert the cooking grates and place the Boston butt on it.
  6. Insert the temperature probes of the remote thermometer if you are not using a pen thermometer.
  7. Leave the bottom draft door and top vent fully open until the grill reaches 200°F.
  8. Close the draft door to a 1/2” opening and close the top vent with just the daisy wheels fully open.
  9. Adjust the air flow as needed and attain a cooking temperature between 225°F and 250°F.
  10. Remove the butt after reaching an internal temperature of 195-200°F.
  11. Place the butt on a large cutting board or platter and use a large serving fork to “pull” or mash the butt. Pull the meat as coarsely or finely as desired.

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