Pulled Pork - Boston Butt Recipe

By myoung

Ingredients

• 8 lb boston butt shopping list
• 1/4-cup coarse salt (kosher or sea) shopping list
• 1/4-cup (packed) dark brown sugar shopping list
• 1/4-cup paprika shopping list
• 3 tablespoons ground black pepper shopping list
• 1-tablespoon garlic powder shopping list
• 1 tablespoon dried onion flakes shopping list
• 1/2-teaspoon celery seeds shopping list

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

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How to make it

Once the fire is regulated and the grill/smoker is starting to put out smoke, place the butt in the grill/smoker and leave alone for two hours.

Once the butt reaches 145 degrees, remove the butt from the smoker and wrap it in heavy-duty aluminum foil and pour in some (about 1cup) apple juice just before closing it up.

Place it back in the smoker and continue to maintain the heat at 225 degrees.

Once it reaches this temperature, remove it from the smoker, and open the foil slightly to let the heat escape.

Once the heat begins to escape the juices will begin to run throughout the pork butt.

You can pull it apart (shred it) a little more if you like, placing the pieces in a pan and pouring the juices from the foil over the meat when you are done.

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great directions...thank you for the recipe..five forks

great directions...thank you for the recipe..five forks

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