SLOW-SMOKED PULLED PORK (BOSTON BUTT)
This simple yet effective Boston butt recipe gives the pulled pork a mildly spicy and tangy flavor. The combination of smoke and moisture from the drip pan works very well for cooking the meat evenly and leaves plenty of juices within the meat itself. I've tried several different methods with Boston butt and this one is my favorite, as well as a favorite among my friends. Give it a try and see if you like it, and please don't be shy and leave some feedback! I usually serve with barbeque sauce and baked beans (throwing the fat chunks from the pulled pork into the beans to add a little extra flavor). Check out my Sweet and Spicy Cornbread Muffins recipe for a great side. Enjoy!
Provided by webbbilly
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 5h5m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 699.7 calories, Carbohydrate 20.6 g, Cholesterol 104.1 mg, Fat 53.5 g, Fiber 1.4 g, Protein 29.6 g, SaturatedFat 13.1 g, Sodium 965.3 mg, Sugar 12.2 g
SMOKED BOSTON PORK BUTT
Provided by Food Network
Categories main-dish
Time 18h15m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
- Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.
SMOKED BOSTON BUTT FOR PULLED PORK
Learn how to smoke perfect boston butt for pulled pork in your Masterbuilt smoker.
Provided by Nick
Categories Main Course
Time 18h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1026 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 312 milligrams cholesterol, Fat 69 grams fat, Fiber 1 grams fiber, Protein 85 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 2237 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 37 grams unsaturated fat
PULLED PORK BARBECUE
Tyler Florence's Pulled Pork Barbecue recipe from Food Network starts with a flavorful dry rub that includes paprika, brown sugar and mustard powder.
Provided by Tyler Florence
Time 9h35m
Yield 12 servings
Number Of Ingredients 31
Steps:
- Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
- Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
- While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
- When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
- While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
- To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
- Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
SMOKED PULLED PORK
OMG! I made this recipe and I have to say I have never tasted anything so wonderful!! I always think I'll have leftovers, but all I have left is a bone and a few pieces of fat! The rub is from the Loveless Cafe in Nashville Tennessee. It does take a while, but once it's on the grill, all you have to do is throw in some extra charcoal and hickory chips/chunks. So you can do other things around the house while you cook it. The smell while it is cooking is wonderful, so you may have neighbors wandering over! I made this New Years Day for my pork, and since it was just me and my DS, I used a 3 lb boneless pork butt....mistake. I got a few strips of meat as I was pulling it, but otherwise, DS ate it all...he said it was the best thing he'd ever had, and he wants the recipe to cook back at college. He says he'll be a "legend" if he fixes this at school! I know this looks intimidating, but believe me....it is more than worth the effort! Fabulous pork!! Try it once, and you'll be hooked!
Provided by breezermom
Categories Pork
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Soak your hickory chips overnight.
- Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat.
- Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable).
- Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid.
- Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die.
- Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking.
- Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches.
- Toss the meat with a vinegar hot sauce. (Optional).
- Serve with barbecue sauce on a hamburger bun.
SMOKED BOSTON BUTT
This is for a smoker. It could be cooked in the oven at 300F but that would be like that restaurant on the moon....great food, but no atmosphere. Charcoal and pecan wood brings this to another level. A Boston Butt also goes by the name Pork Shoulder. Together with the section called "picnic", they comprise the shoulder of the pig. The Boston Butt is the upper section of the shoulder.
Provided by Red_Apple_Guy
Categories Pork
Time 8h20m
Yield 7 serving(s)
Number Of Ingredients 11
Steps:
- Toast Corriander seeds for 3 minutes in an iron skillet over medium heat.
- Grind the seeds in a spice grinder or mortar and pestle.
- Add the rest of the spices and sugar and blend.
- Rinse the roast.
- cover lightly with mustard.
- sprinkle and rub the dry rub onto all sides.
- Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
- Cook at 250F to 300F indirectly over charcoal.
- When internal temperature reaches 170F, Wrap in two layers of heavy duty foil and return to the smoker.
- Remove the roast when internal temperature is 190F to 200F and drain the juices carefully into a container.
- Refrigerate the juices to remove fat.
- Rewrap the roast and let it rest for at least 30 minutes.
- After it cools a bit, use 2 forks or your hands to pull the pork into medium sized pieces. Discard fat as you come to it.
- Defat the juices and either add to the pulled pork or use in a sauce recipe.
- Use your favorite sauce and place or buns or serve directly with BBQ sides.
Nutrition Facts : Calories 893.3, Fat 57, SaturatedFat 19.8, Cholesterol 281.2, Sodium 3373.1, Carbohydrate 10.8, Fiber 1.5, Sugar 7.9, Protein 80.1
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SMOKING BOSTON BUTT RECIPE - SECRETS FOR THE PERFECT PORK
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Cuisine AmericanCategory Main CourseServings 4Calories 256 per serving
- The morning before the day you plan on smoking your boston butt, begin by trimming the meat.
- This layer is called the “fat cap.” Score the fat cap using perpendicular diagonal lines, creating a checkerboard along the bottom.
6 MARVELOUS STEPS TO SMOKE THE BEST BOSTON PULLED PORK …
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Estimated Reading Time 4 mins
- Mustard and Rub the Pork. Whether you use a skinless picnic roast or a Boston butt is up to you but I personally think the butt is not only easier, but has better flavor and texture.
- Now You’re Ready for the Smoker! Set up the smoker for cooking at 225°F and make sure you have plenty of cherry bisquettes for about 6-8 hours of smoke.
- Smoke the Pork. While the meat is smoking for 225°F, you can expect a 6-8 pound roast to take 14 hours or more to completion. Sometimes it can even take up to 20 hours.
- Rest the Pork Butt. Once the pork butt is done smoking, it can be pulled right after or it can be kept in the smoker for 4 hours or more by wrapping it in a double layer of foil, then in a thick towel.
- It’s Time to Pull the Pork. If you take the pork butt out of the smoker too early, you will have a tough time pulling the meat. The longer you smoke the pork, the easier it will be to fall apart very easily with very little effort.
- What you can use Pulled Pork For. Smoked pulled pork can be used anywhere that ground beef is used such as on tacos, in burritos, on taco salad, on pizza, mixed with cream cheese as a dip, piled on top of baked potatoes, with eggs and potatoes for breakfast and almost anything else you can imagine.
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