📝 About This Recipe
Experience the pinnacle of Southern hospitality with this melt-in-your-mouth Boston Butt, smoked to perfection until it reaches a buttery, pull-apart consistency. This recipe honors the tradition of low-and-slow barbecue, utilizing a complex dry rub and a tangy vinegar-based mop to balance the rich, fatty goodness of the pork. Whether you're a backyard novice or a seasoned pitmaster, this dish delivers an explosion of smoky, peppery, and sweet flavors that define authentic American barbecue.
🥗 Ingredients
The Meat
- 8-9 pounds Bone-in Pork Butt (Boston Butt) (excess fat cap trimmed to 1/4 inch thickness)
- 1/2 cup Yellow Mustard (used as a binder for the rub)
The Signature Dry Rub
- 1/2 cup Dark Brown Sugar (packed)
- 1/4 cup Kosher Salt
- 1/4 cup Smoked Paprika (provides deep color and earthiness)
- 2 tablespoons Coarse Black Pepper (16-mesh size is ideal for bark)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Cayenne Pepper (adjust for heat preference)
The Mop Sauce & Spritz
- 1.5 cups Apple Cider Vinegar
- 1/2 cup Apple Juice
- 1 tablespoon Red Pepper Flakes
- 2 tablespoons Worcestershire Sauce
👨🍳 Instructions
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1
Remove the pork butt from the refrigerator 45 minutes before cooking to take the chill off. Pat it completely dry with paper towels.
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2
In a medium bowl, whisk together the brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne until no clumps remain.
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3
Apply a thin, even layer of yellow mustard all over the pork. This acts as a 'glue' and will not leave a mustard taste after the long cook.
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4
Generously coat the meat with the dry rub, pressing it into the surface. Ensure every nook and cranny is covered to develop a beautiful 'bark'.
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5
Preheat your smoker or oven to 225°F (107°C). If using a smoker, use hickory or apple wood chunks for a balanced smoky profile.
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6
Place the pork butt on the grates, fat-side up. This allows the rendering fat to baste the meat as it cooks.
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7
In a spray bottle or bowl, mix the cider vinegar, apple juice, red pepper flakes, and Worcestershire sauce. This is your mop/spritz.
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8
After 3 hours of smoking, spritz the meat every 60-90 minutes to keep the surface moist and enhance the smoke ring.
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9
Monitor the internal temperature. Around 160-165°F, the meat will hit 'the stall' where the temperature stops rising. This is normal.
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10
Once the internal temperature reaches 165°F and the bark is dark and crusty, wrap the pork tightly in peach butcher paper or heavy-duty aluminum foil.
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11
Return the wrapped pork to the heat and continue cooking until the internal temperature reaches a target of 203°F (95°C). The probe should slide in like it's hitting room-temperature butter.
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12
Remove the pork from the heat. Keep it wrapped and let it rest in an insulated cooler (without ice) or a warm oven for at least 1 to 2 hours. This step is crucial for moisture retention.
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13
Unwrap the pork, discard the large bone (it should slide out clean), and shred the meat using two forks or meat claws, removing any large chunks of unrendered fat.
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14
Toss the shredded meat with a splash of the remaining mop sauce or your favorite BBQ sauce before serving.
💡 Chef's Tips
Always cook by internal temperature, not just by time, as every piece of meat is different. Don't be afraid of the 'stall'; be patient and resist the urge to crank up the heat. Using peach butcher paper instead of foil helps maintain a crunchy bark while still speeding up the cook. For the best flavor, let the meat rest for at least 90 minutes; it allows the juices to redistribute through the muscle fibers. If you don't have a smoker, you can use a charcoal grill with indirect heat or a slow oven, adding a drop of liquid smoke to the mop sauce.
🍽️ Serving Suggestions
Serve piled high on toasted brioche buns with a heap of creamy coleslaw on top. Pair with classic side dishes like pit-baked beans, stovetop mac and cheese, or cornbread. Serve alongside a crisp, cold Lager or a sweet iced tea to cut through the richness of the pork. Drizzle with a North Carolina-style vinegar sauce or a thick Kansas City sweet sauce. Leftovers make incredible carnitas-style tacos or a topping for loaded baked potatoes.