boston butt

Awesome Simple Pulled Pork BBQ Recipe, Especially For the Beginner

pork butt,

Meathead's Memphis Dust

Morton's kosher salt

meat

kaiser rolls

barbecue sauce

Slow Cooker Pork Carnitas

salt

black pepper

cumin

smoked paprika

chili powder

oregano

pork shoulder

onion,

garlic

orange, juiced

limes, juiced

Make the rub by combining the salt, pepper, cumin, paprika, chili powder, and oregano. Coat the pork shoulder (also sometimes called a pork butt or Boston butt) with the rub.

Spray the crock of a large slow cooker with nonstick cooking spray. Add the onion, garlic, orange juice, and lime juice to the bottom. Add the pork shoulder. Cover and cook on low for about 8 hours (or high for 4 to 5).

Remove the pork from the slow cooker and shred the meat with two forks. Return the meat to the slow cooker with the juices and mix to combine. Add salt and pepper to taste, if desired.

When ready to serve, preheat the oven to broil. Put about half of the shredded pork on a large rimmed baking sheet and place under the broiler, watching it closely, for 3 to 4 minutes or until the meats starts to get crispy. Repeat with the other half of the meat. Serve in tacos, burritos, quesadillas, burrito bowls, etc.

Slow Cooker Pulled Pork is incredibly easy to make and perfect for feeding a crowd. It&#039;s always tender and delicious and makes everyone happy.

Slow Cooker Pulled Pork | Boston Butt

Boston Butt

water

garlic powder

brown sugar

Mix all seasonings together in a bowl and set aside.

Rub butt with seasonings until evenly coated.

Add water to the bottom of the slow cooker. Place the butt in the slow cooker, cover, and cook on low for 8 hours.

Remove the butt from the slow cooker, discard fat and bone.

Shred with a fork or chop to desired size.

If desired, add your favorite bbq sauce to the meat or add to each individual serving.

Have you wanted to try making authentic low-and-slow smoked BBQ pulled pork at home but are afraid that it&#039;ll be too difficult? Never fear, this recipe is as simple as it is delicious!

Easy Barbecue Pulled Pork Recipe

pork butt ((about 5 pounds))

Morton coarse kosher salt

sauce

Prep. Trim most of the fat from the exterior of the meat but not all of it. Leave no more than 1/8-inch. Some folks like to leave it all on hoping it will melt and baste the meat, but it cannot penetrate the meat! The goal is to season the meat  not on the fat, allowing the meat to get a crunchy flavorful, seasoned bark. Note: Most of the butts I cook are 4 to 6 pounds, pretty well trimmed, and tied with butcher&#039;s twine to keep them from falling apart. If yours is not already tied, hogtie it with kite string. Don&#039;t worry if it isn&#039;t fancy. You&#039;re going to throw out the string, so just rope it to keep the pork from falling apart.

If you have the time, Season the pork butt all over with salt and refrigerate it for 12 to 24 hours before cooking. Called dry brining, this gives the salt a chance to start penetrating (note: if you dry brine and then season later with a rub, you must use a rub with no salt in it like Meathead's Memphis Dust. At that point, the spices will not penetrate, but the salt already will have).

Just before cooking, wet the surface with water and sprinkle on the Meathead's Memphis Dust. The water helps the rub dissolve and adhere. Water dissolves the rub better than oil. Some folks like to slather it with yellow mustard. I don't think it makes much difference which you use, water or mustard. In fact, bottled mustard is mostly water. If you want mustard flavor, use mustard powder. I've done them side by side and there are so many other flavors going on that the mustard gets lost. Marinating will not penetrate a big hunk very far, so don't bother. Read my article on marinating.

Fire up. Prepare a smoker for cooking at about 225°F or set up a grill for 2-zone or indirect smoke cooking (cooker setups are described in the technique section of this site) and adjust the vents to bring the temperature to approximately 225°F. add about 4 ounces of wood chips, pellets, or chunks to the fire.

Cook. Once the smoker or grill has come to temperature, insert a digital probe like the Maverick ET-733 into the pork butt, positioning the tip right in the center. Make sure it is not within 1/2" of the bone. This will allow you to monitor the internal temperature of the pork butt without opening the smoker or grill. 

Put the meat on the smoker (or on the indirect heat side of a grill), right on the grate and not in a pan so that a flavorful bark can begin to form on the entire exterior. Allow the pork butt to smoke uninterrupted, but be sure to check your cooker every hour or so to make sure the fuel is sufficient and that you are holding at 225 to 250°F. Don't worry if the temperature temporarily goes up to 300°F, since pork butts are very forgiving, but try to keep it under 250°F. Add additional doses of wood sparingly during the first two hours, about 4 ounces every 30 minutes. The key is to add a pleasant smoky flavor to the meat without overpowering it.

 The stall. If you are cooking at 225°F to 250°F, when the meat hits about 150°F internal temp, it will probably stall. The internal temperature may not go up for hours. That's because the moisture evaporating from the surface is cooling the meat at the same rate as the hot air is warming it, and the internal temperature stalls. You can just ride it out, or you can bust through the stall by cranking the heat to about 300°F or by wrapping the meat tightly in foil. This is called the Texas Crutch. To learn more about the stall click here. But the beauty of the stall is that it forms the bark, the dry, flavorful, jerky like crust.

Continue cooking. When the pork butt hits an internal temperature of about 170°F, collagens, which are part of the connective tissues, begin to melt and turn to gelatin. The meat gets much more tender and juicy when this happens. Allow the pork butt to continue cooking past 170°F.  

Finishing. When the internal temperature hits 203°F (a total of approximately 8 to 12 hours total cooking time) it's time to check if the pork butt is ready. The exterior should be dark brown. Some rubs and cookers will make the meat look black like a meteorite, but it is not burnt and it doesn't taste burnt. There may be glistening bits of melted fat. On a gas cooker, the meat may look shiny pink. If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If the bone turns easily and comes out of the meat, the collagens have melted and you are ready. If there is no bone, use the "stick a fork in it method." Insert a fork and try to rotate it 90 degrees. If it turns with very little pressure, you're ready. Keep in mind, these are animals not widgets and there can be variations depending on breed, diet, weight, your cooker design, and even ambient air temp. The meat is ready when it is ready. So it is really good advice to start 10 to 12 hours before dinner, and if it finishes early, wrap it and put it in a faux cambro or in your indoor oven at about 150°F.

If the pork butt is not ready, close the lid and allow it to continue cooking. After, say, an hour, it is still not soft, you&#039;ve just got a tough butt. Wrap tough butts in aluminum foil and let them go for another hour at 225°F. If you can&#039;t control the temp on your cooker, wrap the meat in heavy duty foil and move it indoors into a 225°F oven. Do not add sauce while it is on the cooker. That comes after you pull it.

Taste. When it is finally ready, sneak a small taste. You should notice a thick flavorful crust, and right below it is the telltale "smoke ring", the bright pink color caused by smoke mixing with combustion gases and moisture.

Holding the meat (optional). If you are more than an hour from mealtime, you can leave the meat on the cooker with the heat off or put it in the indoor oven and hold it there by dialing the temp down to about 170°F. If you are more than 2 hours from mealtime, wrap it in foil to keep it from drying out and hold it at 170°F. If you are taking the meat to a party, use a faux cambro, which is simply a tight plastic beer cooler that can hold the meat. Leave the probe in the meat, wrap the hunk tightly in foil, wrap the foil with more towels, and put it the whole thing in the cooler. Fill up the cooler with more towels, blankets, or newspaper to keep the meat insulated. Hang the thermometer cord over the lid of the cooler, and close it tightly. Plug the cord into the readout and make sure the internal temperature of the meat never drops below 145°F. Serve it before it does. Just know that this wrapping technique will soften the bark and change the texture of the meat very slightly.

Pull it. About 30 minutes before sitting down for dinner, put the meat into a large pan to catch drippings. If your butt came bone-in, the blade should slide right out and have virtually no meat attached if it was cooked properly.

Pull the pork butt apart with Claws, gloved hands, or forks. Discard big chunks of fat. If you wish, you can slice it or chop it like they do in North Carolina, but I think you lose less moisture by pulling it apart by hand since the meat separates into bundles of muscle fibers. Hence the name pulled pork. Try not to eat all the flavorful crusty bits when you are doing the pulling. Distribute them evenly throughout the meat instead. Make sure you save any flavorful drippings and pour them over the meat.

The best pulled pork from Meathead from AmazingRibs.com. Get the ULTIMATE recipe. Click here: https://tinyurl.com/y9xq8h3

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Perfect Pulled Pork- The Ultimate Recipe - Watch Now!

  Smoked pulled pork is one of those classic barbecue staples that has spanned the nation.   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.    Award winning Pitmaster  Melissa Cookston    was generous enough to share with us her Perfect Pulled Pork recipe complete with a special marinade injection. How to Make Pulled Pork  Be sure to cook your pork shoulder (also referred to as a pork butt or boston butt) low and slow, between 200°F and 250°F until the meat is fall off the bone tender (usually when it reaches an internal temperature between 195°F to 205°F). By then all the intermuscular fat has dissolved leaving the meat extremely juicy. Test the meat by either using a probe or your finger. If the pork feels to “springy, it’s not tender yet! There should be a slight indentation in the meat when it is cooked just right. Fat Side Up or Fat Side Down?  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. 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. How Many Pounds of Pulled Pork Per Person  When cooked and pulled, a bone in pork butt well lose about 30 to 40 percent of its weight. Estimate about 1/3 to ½ pounds of meat per person when selecting your pork butt.   Note: It is recommended to use    Apple Hardwood Pellets with this recipe.This recipe uses Pit Boss    Hickory Bacon Rub seasoning.Melissa Cookston’s Pork Butt Marinade Injection Recipe  1 BOUILLON CUBE, CHICKEN    2 TBS BROWN SUGAR    3/4 CUP PEACH NECTAR    1/2 TBS SOY SAUCE    3/4 CUP WHITE GRAPE JUICE    2 TBS WORCESTERSHIRE SAUCE    3/4 CUP ICE   Place bouillon cube in water in a small saucepot.   Heat and stir until bouillon cube completely dissolves.   Add brown sugar and stir until it is dissolved.   Turn off heat and add remaining ingredients, except ice and stir.   After all ingredients are dissolved, add ice and stir to help cool it down.   Allow to cool and refrigerate for at least an hour before using. 

Perfect Pulled Pork

Bouillon Cube, Chicken

TBSP Brown Sugar

CUP Honey

CUP Peach Nectar

TBSP PIT BOSS HICKORY BACON RUB

8lb Pork Butt Roast, Bone-In

TBSP Soy Sauce

CUP White Grape Juice

Worcestershire Sauce

Fire up your Pit Boss Grill and set at 250°F. 

Using a meat injection needle, inject across the meat in a checkerboard pattern, injecting approximately 1 tablespoon per site. 

Try to spend extra time around the bone, as this will help radiate the flavor through the meat while it’s cooking. 

Sprinkle meat side thoroughly with Pit Boss Hickory Bacon Rub, then rub in while wearing gloves. 

Allow to rest 30 minutes before placing on grill. Place in smoker at 250 degrees. 

After 3.5 hours, or when internal temperature hits 145 degrees, remove butt, place in pan fat side down, and add seasoning and drizzle with honey. 

Cover in foil and return to smoker at 275 degrees. 

Check for tenderness when pork butt approaches 190 degrees. 

The bone should be showing 1&#039;&#039; or more when it is at 194 degrees. 

When it’s tender, remove from smoker and let rest for 30 minutes to 1 hour. 

Wearing &#039;&#039;hot&#039;&#039; 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. 

How to smoke pork butt (pork shoulder), and a recipe for incredible smoked pulled pork. 

Smoked Pulled Pork (Pork Shoulder, Pork Butt)

8-10 lb pork shoulder,

Dijon mustard

dry mustard

cayenne

onion powder

apple cider vinegar

apple juice

Combine all ingredients in a bowl and mix. Use about 1/4 cup of the rub and store the remainder in a mason jar for up to six months.

For the Pork Dry Rub

Combine the apple cider vinegar and water in a food safe spray bottle.

For the Spritz

The night before cooking, prepare pork. Remove excess fat cap, and any glands. Pat dry with paper towel and then place onto a baking sheet, and inject the meat. Discard any liquid that pools in the pan and then pat dry the pork again.

Apply mustard and then dry rub thoroughly. If you don’t have time to do the night before try to apply at least an hour before cooking. You’ll see the rub begin to liquefy as the moisture connects with the meat.

Preheat smoker to 250 degrees Fahrenheit. We use apple or cherry wood. Insert a thermometer if you have a remote probe, and leave in place.

Place the pork fat cap side up (if you left the cap on) and smoke for about three hours. You’ll see a bark begin to develop, if it hasn&#x27;t continue smoking one more hour. After you see a mahogany color and bark, spritz (or spray) every 30 minutes. After about five hours total, check the temperature. When the pork hits on or around 165 degrees Fahrenheit, it’s likely coming out of the stall and ready to wrap. This will change from meat to meat, you will see the temperature hover and only go up in a few degrees per hour. It pushes through the stall when you start to see the temperature increase in a much faster pace (between 165 to 175).

As you complete the stall, (remove the thermometer at this point if you have one) place the pork shoulder into a pan, add a small amount (two tablespoons) of your spritz into the pan and wrap in foil tightly. Put the thermometer back in place.

Continue cooking wrapped until the internal temperature is between 200 and 203. Use an instant read thermometer. It should slide right in as if it is room temperature butter.

Remove from smoker (leave wrapped). Place into a cooler (with NO ice) and let it rest for an hour. It will act as a warmer and keep the pork warm for hours, so if you are planning an event, better to be done early and let it sit.

After one hour, remove from cooler and begin pulling. Remove the bone (it will just slide right out clean), and then pull with your favorite tool or with your hands. It is likely there will be some cartilage or other fatty pieces, be sure to pull those out (it’s not a good texture).

You may also opt to add a few tablespoons of BBQ sauce to mix in as well, or just top your pulled pork sandwiches with it. See BBQ sauce in notes, and also a link below the video.

How to Smoke Pork Shoulder

Pulled pork that tastes smoked all day (but made in the oven).

Perfect Boston Butt Pulled Pork

PORK BRINE

white vinegar

Tablespoons spice rub (below)

Tablespoons liquid smoke

SPICE/DRY RUB

Boston Butt (bone-in)

cayenne pepper

Tablespoon chili powder

Tablespoon cumin

Tablespoon smoked paprika

Tablespoon kosher salt

Tablespoon black pepper

Mix pork brine ingredients is a stock pot...

Mix pork brine ingredients is a stock pot or large plastic container until sugar dissolves.

Add pork to the brine.

Let pork marinated in refrigerator at least 12...

Let pork marinated in refrigerator at least 12 hours preferably 24 (and up to 48). Turn occasionally so all meat is equally brined.

Remove brined pork from the refrigerator; let sit...

Remove brined pork from the refrigerator; let sit at room temperature for at least one hour and up to two.

Preheat oven to 325 ˚F.

Place pork fat side up in disposable alumninum...

Place pork fat side up  in disposable alumninum pan.

Coat pork liberally with spice rub, rubbing on...

Coat pork liberally with spice rub, rubbing on all sides and in between crevices.

Cook at 325˚ degrees for one hour; reduce...

Cook at 325˚ degrees for one hour; reduce heat to 225˚F.

Cook for up to 16 hours or until...

Cook for up to 16 hours or until meat thermometer inserted into the thickest part of meat registers 200 degrees.

Remove from oven; allow cooked meat to rest...

Remove from oven; allow cooked meat to rest at least one hour.

Remove and discard fat layer.

Drain meat, reserving drippings for another use or...

Drain meat, reserving drippings for another use or discarding.

Shred meat with a fork or chop with...

Shred meat with a fork or chop with kitchen shears.

Serve with your favorite BBQ sauce.

Pork butts are fantastic! You can use them in lots of different dishes and are a great meat to have shredded in the fridge for a quick lunch or dinner. This recipe is a basic recipe that gives the pork butt a lot of flavour which is perfect for tacos, salads, burgers, or for anything else you can think of!

Smoked Pork Butt (Boston Butt)

Pork butt (5 - 8 pounds)

Olive oil, apple juice,

Sea salt

tbsp Black pepper

Sugar

Paprika

Chili powder

This smoked pork butt recipe is a simple step by step recipe guide. It teaches you how to smoke a boston butt in an electric smoker.

Preheat

Preheat your smoker to 225 following your specific smokers manufacturers instructions.

Trim pork butt

Inspect your pork butt and trim any excess fat. Pork butts usually don't need much trimming and tidying.

Rub pork butt

Coat your pork butt with your choice of oil, mustard, juice or beer. Once well coated make your dry rub and coat the pork butt well. Store bought or home made dry rub is fine. I have added the ingredients above for a simple dry rub.

Add to smoker

Once the smoker has reached temperature place the pork butt fatty side up in and smoke for 4.5 to 5 hours. Around this time the internal temperature should be around 160, at this time you want to wrap the pork butt in foil or butchers paper. When you wrap it put a little bit of water, stock, beer or cider in the bottom to ensure it stays moist. Wrap tightly.

Smoke

Smoked wrapped for a further 2 or 3 hours or until your meat thermometer reaches 190.

Rest

Remove your pork butt from the smoker and leave wrapped and let rest for 10 minutes.

Enjoy

Unwrap and enjoy! I like to pull shread mine!

Mike modified an original recipe by Chef Tom at All Things Barbecue, a Yoder Smokers dealer, so it could be cooked on a YS640s pellet grill and conform to his family’s own personal tastes – which means a reduction in the use of cooked pineapple.

Tacos al Pastor

pork

Cattleman’s Grill Carne Asada 8 Second Ride

Al Pastor marinade (recipe below)

red onion,

cilantro,

cotija cheese, crumbled

tortillas

oz Achiote paste

Adobo Sauce (recipe below)

orange juice

olive oil

chipotle chiles

oz dried guajillo chiles

white onion, diced

pineapple juice

fl oz orange juice

tbsp apple cider vinegar

oz piloncillo (or brown sugar)

garlic,

tbsp ground toasted cumin

tbsp dried Mexican oregano

thyme

allspice

tsp kosher salt

To make the adobo sauce, toast the dried chiles in a cast iron skillet on both sides until fragrant and just browned. Remove from the skillet. Remove the stems and seeds. Place the chiles back in the skillet. Cover with water. Bring the water to a simmer. Cover and simmer for five minutes (or until tender). Drain the water and discard. Transfer the chiles to a blender or food processor. Add the remaining ingredients and process until smooth. Taste and adjust the salt level as desired.

To prepare the marinade, combine the marinade ingredients in a bowl and mix well.

Next, combine the marinade and pork in a zip-top bag or plastic container. Rub the marinade into the meat, making sure that there is marinade on all surfaces. Marinate in the refrigerator overnight.

Remove all but two of the lower grates and preheat your YS640s to 350ºF. You will be using indirect and direct grilling.

Remove the meat from the marinade, wiping off excess marinade. Using a standing skewer, thread the meat at varying intervals and once it is all threaded, place the skewer in the center of the lower rack, cooking for one hour at 350º. After cooking one hour, open the access door in the two-piece diffuser for direct grilling. Crank the YS640s up to 375º, push the heat plate all the way in and position the grates and skewer so that one side of the meat is exposed to the flames. Close the lid and cook for 15 minutes to get the sides closest to the flame charred a bit.

Slide the grates and skewer away from the fire and use an electric carving knife to slice off part of the outside layer of meat using a small baking sheet to catch the meat. Rotate the meat and slide the grates and skewer back to cook and keep repeating the process until all the meat is cooked. Hold the pork in a warm place. Reheating the meat right before serving (or the following day) in a cast iron skillet will give it that extra bit of crispiness.

Serve the pork wrapped in warm tortillas, with red onions, cilantro and cotija cheese.

Creating delicious dishes using pulled pork is one of the great joys in life. And roasting the perfect piece of pork in your oven couldn&#039;t be easier.  When you want the Real Deal try this pulled pork recipe and amaze your friends and family!

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