Name: Slow-Smoked Pulled Pork (Boston Butt)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Dark brown sugar - 5 tablespoons; Garlic powder - 4 ½ teaspoons; Onion Powder - 4 ½ teaspoons; Paprika - 4 teaspoons; Seasoned salt (such as LAWRY'S®) - 4 teaspoons; Ground black pepper - 1 tablespoon; Ground cumin - 2 teaspoons; Ground cayenne pepper - 1 teaspoon; Bone-in Boston butt roast - 3 ½ pounds; Spicy brown mustard - ½ cup; Pickle juice - 1 cup; Olive oil - ¾ cup; Charcoal - ¾ cup; Fruit wood chunks for smoking - 8 pounds; Pilsner-style beer (such as Budweiser®) - 2 cups; Water, or as needed - 4 ¼ cups

Ingredients for - Slow-Smoked Pulled Pork (Boston Butt)

1. Dark brown sugar 5 tablespoons

2. Garlic powder 4 ½ teaspoons

3. Onion Powder 4 ½ teaspoons

4. Paprika 4 teaspoons

5. Seasoned salt (such as LAWRY'S®) 4 teaspoons

6. Ground black pepper 1 tablespoon

7. Ground cumin 2 teaspoons

8. Ground cayenne pepper 1 teaspoon

9. Bone-in Boston butt roast 3 ½ pounds

10. Spicy brown mustard ½ cup

11. Pickle juice 1 cup

12. Olive oil ¾ cup

13. Charcoal ¾ cup

14. Fruit wood chunks for smoking 8 pounds

15. Pilsner-style beer (such as Budweiser®) 2 cups

16. Water, or as needed 4 ¼ cups

How to cook deliciously - Slow-Smoked Pulled Pork (Boston Butt)

1 . Stage

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.

2 . Stage

Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.

3 . Stage

Combine pickle juice and olive oil in a small bowl.

4 . Stage

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.

5 . Stage

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.

6 . Stage

Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.

7 . Stage

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.