Slow Smoked Pulled Pork Boston Butt Food

SLOW-SMOKED PULLED PORK (BOSTON BUTT)

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 according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. 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 inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

SMOKED BOSTON BUTT FOR PULLED PORK

Steps:

• Place the roast on a clean cutting board. If your roast has skin and/or a fat cap, trim most of the fat off, leaving a 1/4 inch layer for extra flavor. After trimming the fat, rinse the roast under cold running water and pat completely dry with plenty of paper towels. Place the roast inside the disposable pan. Side note: When working with raw pork, be sure to meticulously clean any surface it comes in contact with, including your hands, the sink, and the cutting board. Toss the paper towels out immediately.
• Combine the dry rub ingredients in a bowl.
• Time to get your hands dirty (or wear disposable gloves). Rub the entire roast well with the mustard to coat. Generously apply the dry rub, pressing it into the mustard, to completely cover the butt. The mustard will help to hold the dry rub in place.
• Cover the pan tightly with plastic wrap or aluminum foil. Place the pan in the refrigerator for 8 to 12 hours, basically overnight. Anymore than 24 hours is too long, as it will draw too much moisture out of the meat.
• An hour before you fire up the smoker, remove the roast from the refrigerator so that it can come to almost room temperature. After it has rested for an hour, remove the wrap and pour off any of the accumulated liquid in the bottom of the pan.
• Add the hickory or apple wood chips to the smoker drawer. Fill the water pan half way. Preheat the smoker to 225 degrees F.
• Place the roast on the upper rack of the smoker. Thoroughly wash out the disposable pan and place it on the rack below the roast to catch any drippings. Alternatively, use a clean disposable pan, if you have one.If your smoker has a meat thermometer attached, insert it into the roast at one end.
• Smoke for approximately 8 hours.* Because of the sugar the meat will form a dark caramelized crust. This is delicious crunchy stuff. Replenish the wood chips and liquid approximately every 60 minutes. If you don't see any smoke coming from the vent, it is time to replenish. At 2 hour intervals spray some ACV on the roast just to moisten it. It is okay to turn the roast over once, but not necessary.
• At 8 hours, check the internal temperature of the meat with a thermometer. It should read 190 degrees F or even a little higher. If it isn't quite up to temperature remove the pan of drippings and place the butt inside the pan. Cover this with new aluminum foil and place the roast back in the smoker until it reaches the desired temperature, approximately 1 hour more. The pan and foil will help the meat to retain heat and cook thoroughly.
• Allow the fully cooked roast to rest for at least 20 to 30 minutes until cool enough to handle and to be able to remove the bone.
• While the pork is resting, make a BBQ sauce and cut some soft rolls to assemble pulled pork sandwiches.
• After the pork has cooled enough to touch, place it on a clean cutting board and pull the roast using 2 forks to shred the meat into strands, as shown in this video by eHow.
• Place the pulled pork (and juices if desired) in a large serving bowl or platter with some tongs for everyone to help themselves. You might want to remove some of the fat from the juices using a fat separator before adding to the pork.

LOW AND SLOW BOSTON BUTT PORK BBQ ( OVEN METHOD )

Steps:

• Preheat oven to 250 degrees.
• In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
• Line a small roasting pan with foil ( makes clean up easier ).
• Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
• Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
• Turn temp up to 350 degrees.
• Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

CROCK-POT BOSTON BUTT SHOULDER FOR PULLED PORK

Steps:

• Rinse roast and remove as much fat from the outside as is practical.
• Dry the roast and slather with mustard.
• Add enough rub to cover the roast evenly (don't be stingy).
• Using hands, rub the spices and mustard into the roast on all sides.
• Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
• Place the roast into the crock pot and set on low.
• Cook the roast until it is 190 to 200F internal temperature.
• During the cook, the liquids collected may be removed and chilled for defatting.
• Depending on how "hot" your crock pot cooks, this may take 8 to 12 hours on low or 5 to 8 hours on high. I recommend using temperature rather than time.
• Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
• Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
• Wet the roast with a portion of the defatted juices and mix.
• Serve with your favorite sauce, applied on the side or on top for sandwiches.