What Makes a Good Smoked Boston Butt RecipeĪ pork butt roast is actually the top part of the pork shoulder. So, when you are going to the trouble of smoking meat to perfection for 12 hours or more, make sure you make enough to get several meals out of the deal. It’s the perfect addition to baked beans, pasta dishes, and even omelets. I use shredded pork to make quesadillas, sandwiches, carnitas, and tacos. Use some for a meal the day you smoke it, and save the rest for a few quick meals later on. For example, a large smoked pork butt turns into an abundance of shredded meat. Taking something already prepared out of the fridge or freezer and making a quick meal out of it does the job. Some days are busy and I don’t have time to make an elaborate meal. Smoked shredded pork is one of those foods you can serve or use in so many ways. This easy to make recipe for smoked pork butt uses simple ingredients to create fall apart goodness. However, in the end, you will say it’s well worth it. Wearing ''hot'' gloves (I like cotton gloves with a nitrile glove pulled over them) remove the bone and hand pull the pork, placing aside any large pieces of fat.Smoked boston butt can take 12 hours or more to make.When it's tender, remove from smoker and let rest for 30 minutes to 1 hour.The bone should be showing 1'' or more when it is at 194° F.Check for tenderness when pork butt approaches 190° F.Cover in foil and return to smoker at 275° F.After 3.5 hours, or when internal temperature hits 145° F, remove butt, place in pan fat side down, and add seasoning and drizzle with honey.Allow to rest 30 minutes before placing on grill.Sprinkle meat side thoroughly with Pit Boss Homestyle Pork Rub, then rub in while wearing gloves.Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it's cooking.Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site.Place pork butt fat side down in a pan.
Fire up your Pit Boss Grill and set at 250☏.Allow to cool and refrigerate for at least an hour before using.After all ingredients are dissolved, add ice and stir to help cool it down.Turn off heat and add remaining ingredients, except ice and stir.Add brown sugar and stir until it is dissolved.Heat and stir until bouillon cube completely dissolves.Place bouillon cube in water in a small saucepot.Melissa Cookston's Pork butt Marinade Injector Recipe Estimate about 1/3 to 1/2 pounds of meat per person when selecting your pork butt. When cooked and pulled, a bone in pork butt well lose about 30 to 40 percent of its weight. HOW MANY POUNDS OF PULLED PORK PER PERSON To settle the debate- it doesn't really matter! We recommend placing the fat cap on the side the heat comes from- usually on the bottom. There's a lot of debate about whether you cook a pork butt (or brisket for that matter,) fat side up or fat side down. If the pork feels too “springy”, it's not tender yet! There should be a slight indentation in the meat when it is cooked just right. Test the meat by either using a probe or your finger. By then all the intermuscular fat has dissolved leaving the meat extremely juicy.
#SMOKED PULLED PORK REST TIME HOW TO#
Each region with their own spin on how to smoke a pork butt low and slow where you can just pull apart the meat with your own hands (wearing gloves of course) because it is just so juicy and tender it falls right off the bone.Īward winning Pitmaster Melissa Cookston was generous enough to share with us her Perfect Pulled Pork recipe complete with a special marinade injection.īe sure to cook your pork shoulder (also referred to as a pork butt or boston butt) low and slow, between 200☏ and 250☏ until the meat is fall off the bone tender (usually when it reaches an internal temperature between 195☏ to 205☏). Smoked pulled pork is one of those classic barbecue staples that has spanned the nation.
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