I took a bone in Boston butt and covered it in kosher salt, black pepper and Traeger’s Pork Rub. Then I threw it in the smoker at 275 for about 4 hours, spritzing it with a half and half mixture of apple cider vinegar and water a couple times to help keep it moist.
Once the bark on the Boston butt was where I wanted it, I placed some brown sugar, a mixture of apple cider vinegar and BBQ sauce and some butter in a tin pan. I then placed the Boston butt fat side down onto the mixture in the pan and repeated the process of placing the seasoning on the top of the Boston butt.
I covered the Boston butt with some tin foil and placed it on the smoker until it reached an internal temperature of around 203 degrees. The result was the juiciest, most delicious pulled pork I have ever tried. You will want to give this recipe a try.
Pulled Pork Ingredients
- 10 lb bone in Boston butt
- Kosher salt
- Black pepper
- Treager’s Pork & Poultry rub
- 1 1/3rd cup of brown sugar
- 1/4 cup of apple cider vinegar
- 1/4 cup of your favorite BBQ sauce
- 2 sticks of butter
Prepping Instructions (First step on raw Boston butt)
- Trim any loose ends of meat or fat off of Boston butt
- Score the fat to help it render
- Season with kosher salt, black pepper and Traeger Pork & Poultry rub
Prepping Instructions (2nd step once bark is set)
- Place 2/3rds cup of brown sugar on bottom of tin pan and spread evenly
- Pour 1/4 cup of apple cider vinegar and BBQ sauce on top of brown sugar
- Place 1 stick of butter, cut in half the long way, on top
- Place Boston butt fat side down on top of mixture
- Place 2/3rd cup of brown sugar on top of Boston butt
- Pour 1/4 cup of apple cider vinegar and BBQ sauce on top of brown sugar
- Place 1 stick of butter, cut in half the long way, on top
- Cover with tin foil and place back on smoker
Smoking Instructions (initial smoke)
- Pre heat your smoker to 275 degrees
- Place Boston butt fat side up in your smoker
- Check you Boston butt every hour to see if it is drying out. If it is drying out, spritz with apple cider vinegar and water mixture
- Smoke until the fat on top of the Boston butt gives when you press down on it with a finger (Generally around the 4 hour mark)
Smoking Instructions (after wrapped in tin foil)
- Maintain 275 degree temperature in your smoker
- Smoke until internal temperature of your Boston butt reaches 203 degrees. (Generally around the 4 hour mark)
- Pull from smoker and let rest for at least 30 minutes.
- Shred your Boston butt with a fork and enjoy your pulled pork
