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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.