Boston Pork Butt
Make delicious, world-class, pulled pork at home
Inactive Prep Time2-4h
For 14 Persons
- 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)
- Trim off any large areas of heavy fat down to 1/8” so the rub can penetrate the meat.
- Wash the butt and pat dry.
- Use butcher’s string to tie the butt into a compact form (two lengthwise and widthwise).
- Brush the entire butt with yellow mustard.
- Generously sprinkle dry rub on all sides and pat the rub with your hands to adhere to the butt.
- Cover with clear plastic wrap and refrigerate 1-3 hours to allow the rub to set.
- Remove 1 hour before cooking to allow it to come up to room temperature (it will cook faster)
- 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.
- Light the charcoal in one area and wait five minutes with the dome open.
- Place wood chunks on top of the charcoal, so they will smoke at within the first 2-4 hours.
- Place the drip pan on heat deflector plates and fill the drip pan with 2 liters of Dr. Pepper® or Coca Cola®.
- Insert the cooking grates and place the Boston butt on it.
- Insert a temperature gauge into Boston butt.
- Leave the bottom draft door and top vent fully open until the grill reaches 200°F.
- Close the draft door to a 1/2” opening and close the top vent with just the daisy wheels fully open.
- Adjust the air flow as needed and attain a cooking temperature between 225°F and 250°F.
- Remove the butt after reaching an internal temperature of 195-200°F.
- 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 and enjoy.