Whole Outdoor Reared Pork Boston Butt (Bone In) 5.5-6kg

Cooking a Boston Butt or Pork Shoulder for Pulled Pork

Smoking a 5-6 kg (approximately 11-13 lbs) Boston butt is a classic way to enjoy this cut of pork, yielding tender, flavorful meat that’s perfect for pulled pork. Here’s a detailed recipe and method for smoking a Boston butt:

Ingredients:

• 5-6 kg (11-13 lbs) Boston butt (pork shoulder)
• 3 tablespoons coarse salt
• 2 tablespoons black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika (smoked paprika for extra smokiness)
• 1 tablespoon cumin
• 1 tablespoon brown sugar
• 1 teaspoon cayenne pepper (optional for heat)
• Mustard (as a binder)
• Apple cider vinegar (for spritzing)
• Apple juice (for spritzing)

Equipment:

• Smoker
• Wood chips or chunks (hickory, oak, apple, or cherry are great choices)
• Meat thermometer
• Aluminum foil or butcher paper
• Spray bottle (for spritzing)
• Basting brush

Preparation:

1. Mix the Rub: Combine salt, black pepper, garlic powder, onion powder, paprika, cumin, brown sugar, and cayenne pepper in a bowl. Mix well to create your dry rub.
2. Prepare the Pork: Pat the Boston butt dry with paper towels. Apply a thin layer of mustard all over the pork; this acts as a binder for the rub. Generously apply the dry rub onto every side of the meat, ensuring it’s fully coated.
3. Preheat the Smoker: Preheat your smoker to 225°F (107°C). While it’s heating, soak your wood chips in water if you’re using a smoker that requires it.
4. Smoke the Pork: Once the smoker is at the right temperature, place the Boston butt fat side up on the grill grate. Insert the meat thermometer into the thickest part of the meat without touching the bone. Close the smoker lid.
5. Maintain Temperature: Keep the smoker temperature steady at 225°F (107°C), adding wood chips or chunks as needed to maintain smoke.
6. Spritz the Pork: After the first 2 hours of cooking, begin spritzing the pork every hour with a 50/50 mixture of apple cider vinegar and apple juice. This helps keep the meat moist during the long smoking process.
7. Check Internal Temperature: The pork is done when its internal temperature reaches 195°F to 203°F (90°C to 95°C). This usually takes about 1.5 to 2 hours per pound, so for a 5-6 kg butt, expect 14-16 hours of cook time.
8. Wrap the Pork: Once the internal temperature reaches around 160°F (71°C), you can wrap the pork in aluminum foil or butcher paper to prevent it from drying out and to push through the “stall” (a period when the temperature plateaus).
9. Rest the Meat: After reaching the desired internal temperature, remove the pork from the smoker and let it rest for at least 1 hour wrapped. This allows the juices to redistribute throughout the meat.
10. Pull and Serve: Unwrap the Boston butt and pull the meat apart with forks. It should be tender enough to shred easily. Serve as is or with your favorite barbecue sauce.

Enjoy your smoked Boston butt with coleslaw, baked beans, or your favorite side dishes for a classic barbecue meal!