Smoked Pork Boston Butt

We smoke large cuts of pork Boston butt (a.k.a. pork shoulder) with very neutral flavors. At close to $1 per lb., it is quite inexpensive and freezes well for MANY applications! We use it for pulled pork sandwiches, Cuban sandwiches, carnitas burritos, enchiladas, tacos and nachos, in soups, chili, in baked beans, as a pizza topping, and in protein rice bowls. It’s quite versatile!

Smoked Pork Boston Butt Recipe

Ingredients

10 lb. pork butt
For the Rub:
1/2 c. brown sugar
1/4 c. garlic powder
1/4 c. onion powder
4 T. fresh-ground pepper
4 T. ground dry mustard
3 T. white pepper
2 T. kosher salt
2 T. smoked paprika
1 T. cayenne pepper
8 whole cloves garlic

For the Injection:
1 c. beef broth
1/4 c. apple cider vinegar
2 T. ground dry mustard
2 T. Worcestershire sauce
1 T. Lawry’s seasoning salt
1 T. black pepper

Directions

Step 1: Mix all ingredients for rub in one bowl. Mix all ingredients for injection in a separate bowl.

Step 2: Pat pork Boston butt dry with paper towels and inject meat with the injection liquid. *Laurie’s Tip: Pork butt has several sections divided by bone and connective tissue. Do not inject directly into the fat of the meat. Ensure the injection “needle” deep inside the meat and continue to inject while pulling the “needle” out to affect all of the surrounding meat.

Step 3: Make several deep slits in the meat and insert garlic cloves.

Step 4: Rub the entire pork butt with the dry rub and wrap tightly in plastic wrap. Allow wrapped meat to sit overnight in the refrigerator.

Step 5: Heat smoker to 225-250 degrees. Smoke pork for about 90 minutes per lb. *Laurie’s Smoking Tip: Half-way through the smoke, I like to put some aluminum pans of water on the smoker to allow for some moisture.

Step 6: Smoke meat to a minimum of 165 degrees. Remove and allow to cool for 20 minutes. Shred pork and enjoy!

*Laurie’s Storage Tip: I like to vacuum seal and freeze leftover pork for later applications. Vacuum sealing keeps the moisture in better and avoids freezer burn.