Smoked Boston Butt - Recipe
May 23, 2020
Smoked Boston Butt - Pulled Pork
Ingredients:
- 7 lb Boston Butt
- Uncle Rocky’s Dry Rub
- 5 oz apple cider vinegar
- 5 ox apple juice
- 1 tsp Cholula Original Hot Sauce
- olive oil
Rinse the boston butt and pat dry with paper towels. Then rub the butt with olive oil. Using a shaker bottle thoroughly coat the butt with the dry rub.
In a spray bottle mix the apple cider vinegar, apple juice, and hot sauce.
Heat your smoker to 275°F. I use oak lump charcoal and cherry wood for smoke. Once the smoker is up to heat put the butt on fat cap up with a water pan to keep the butt moist. Spray the butt with the apple spray about every 30 minutes. At the 5 hour mark check the butt. If the fat cap has started to separate it’s time to rap the butt in foil. Continue to cook the butt. At the 8 hour mark open the foil and see if the bone starts to pull. If the bone is almost ready to pull rewrap the butt. Then remove the butt and let rest for 45 minutes. Then pull the pork with two forks and lightly spray with the apple mix. I like to serve this on a Hawaiian bun with a sweet and peppery BBQ sauce.