Smoked Pulled Pork Boston Butt

Tender, smoky, and packed with rich BBQ flavor, this smoked pulled pork Boston butt recipe is the ultimate crowd-pleaser for Memorial Day weekend or any occasion! Slow-smoked until perfectly juicy and fall-apart tender, this pork shoulder recipe is ideal for sandwiches, tacos, sliders, and backyard cookouts all summer long.

Ingredients

• 1 Boston butt (2-3lbs per package) 
• Kosher Salt
• Smoke and Spur BBQ Rub

Spritz

• Apple cider vinegar
• Apple juice

Instructions

1. Season Heavily

Coat entire pork butt generously with Smoke and Spur BBQ Rub.

2. Smoke

• Smoker temp: 225-250°F
• Wood: Apple, cherry, pecan, or hickory
• Smoke uncovered for 4–5 hours

3. Spritz

Spritz every 45–60 minutes after bark begins forming.

4. Wrap

At around 165°F internal, wrap tightly in foil or butcher paper with a splash of apple juice.

5. Finish

Cook until internal temp reaches 203–205°F and temperature probe goes in like a hot knife through butter. 

6. Rest & Pull

Rest 1 hour minimum. Pull by hand and mix bark throughout meat.

Serve Ideas

• Brioche pulled pork sandwiches
• Smoked mac & cheese
• Pickles and slaw
• Street tacos
• Loaded baked potatoes

Pro Tips

• Pork butt is incredibly forgiving.
• Bark mixed throughout the meat is the secret to flavor.
• Save rendered juices and mix back into pulled pork.