Slow Smoked Pulled Pork Boston Butt Recipes

Steps:

• Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
• Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
• Combine pickle juice and olive oil in a small bowl.
• Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
• Smoke roast, turning every hour, until browned, about 2 hours. Baste roast with pickle juice and olive mixture. Continue smoking, turning and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
• Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
• Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

Steps:

• Coat the pork butt with the mustard. Apply the spice rub all over the pork butt, creating a paste with the mustard. Place the pork, fat side up, in a preheated 225 to 250 degree F smoker for 10 1/2 hours, or until the internal temperature reaches 190 to 200 degrees F. During the smoking process, leave the smoker closed for the first 2 hours and then spray the pork with a small amount of apple juice or cider every 2 hours thereafter.
• Remove pork butt from the smoker and let rest for at least 15 minutes before pulling apart.

Steps:

• Preheat oven to 250 degrees.
• In a small bowl mix together all dry ingredients,( at this time, taste and see if seasonings need to be adjusted ) set aside.
• Line a small roasting pan with foil ( makes clean up easier ).
• Rub roast all over with brown sugar mixture, then place roast,onto another piece of foil, and wrap tightly.if needed use another piece of foil to make sure no liquids come out.
• Bake for 4 or 5 hours, then remove foil from top of roast to drain excess liquid.
• Turn temp up to 350 degrees.
• Top with BBQ Sauce and bake for another 1 1/2 hours if roast is getting too dark cover with foil and continue baking.

Steps:

• Rinse roast and remove as much fat from the outside as is practical.
• Dry the roast and slather with mustard.
• Add enough rub to cover the roast evenly (don't be stingy).
• Using hands, rub the spices and mustard into the roast on all sides.
• Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
• Place the roast into the crock pot and set on low.
• Cook the roast until it is 190 to 200F internal temperature.
• During the cook, the liquids collected may be removed and chilled for defatting.
• Depending on how "hot" your crock pot cooks, this may take 8 to 12 hours on low or 5 to 8 hours on high. I recommend using temperature rather than time.
• Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
• Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
• Wet the roast with a portion of the defatted juices and mix.
• Serve with your favorite sauce, applied on the side or on top for sandwiches.