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Easy Smoked BBQ Pulled Pork Recipe (Boston Butt)
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Easy Smoked BBQ Pulled Pork Recipe (Boston Butt)

This easy and delicious Smoked BBQ Pulled Pork recipe uses a small Boston butt, a classic and simple dry rub, and your trusty smoker for tasty, tender and flavorful BBQ pulled pork in just about 8 hours!
Course: Dinner
Cuisine: American
Keyword: pork

Equipment

  • Smoker or Electric Smoker
  • Wood Chips
  • 9" foil roasting pan
  • aluminum foil

Ingredients

  • 1 4 lb Boston Butt or Picnic Roast, boneless
  • 2 tablespoon yellow mustard

Dry Rub

  • ½ cup dark brown sugar
  • 1 tablespoon paprika
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • ½ teaspoon cayenne pepper (can reduce or omit if you don't like things too spicy)
  • ½ teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 teaspoon coarse kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Preheat your smoker to 225 degrees F. My favorite wood for smoking pork is apple wood, or a mixture of apple wood and pecan wood. I like to avoid stronger wood flavors, so that I don’t overpower the natural flavors of the pork while smoking.
    2. Remove the pork from the packaging and any string container it may be packed in.
    3. Dry the pork well with paper towels.
    4. Place pork in a 9” foil roasting pan, and evenly coat with mustard, using your hands, or a silicone brush.
    5. Whisk or stir together the dry rub ingredients, and evenly coat the pork in the dry rub on all sides. Place prepared pork in the foil pan fat side up.
    6. Once the pork is fully prepped and the smoker is preheated, transfer the pork in the pan to the smoker, close the smoker, and smoke for 4 hours, being sure to add more wood chips as needed.
    7. After 4 hours, open the smoker and carefully flip the pork over, and cover the foil pan with aluminum foil. Smoke an additional 4 hours at 225 degrees, or until a thermometer inserted in the thickest part of the Boston butt reaches 200-225 degrees F.
    8. Allow the pork to rest covered for 30 minutes, then remove any unwanted liquid and fat, and shred the pork with 2 forks, or a set of meat claws. Discard any large fat pieces or grissel.
    9. Toss in residual juice and serve! This pork is great on toasted buns with coleslaw and your favorite BBQ sauce!