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Smoked Pork Butt for Pulled Pork

Smoked Pork Butt for Pulled Pork

CHEF/OWNER LOU EKUS

Holy Smokes BBQ, www.holysmokesbbq.com, West Hatfield, MA

Ingredients:

  • 1 7-9 pound bone-in pork butt
  • seasoning shake(1 part garlic powder, 1 part ground pepper, 4 parts kosher salt)
  • 1 quart apple cider vinegar
  • BBQ Sauce (your favorite) or:
  • 1 part apple cider vinegar
  • 1 part molasses
  • 1 part mustard
  • 1 part honey

Method:

Season the pork butt generously on all sides with seasoning shake. Smoke in a 200-225 degree smoker for 8-10 hours or until the bone easily pulls out of the butt.

Let butt rest for ½ hour then separate the individual muscles as much as possible. Trim as much fat and sinew from the meat as possible. Chop and pull the meat apart with a fork to get some chucks and some strings. Add the desired amount of BBQ sauce and vinegar to taste. Serve as you like (traditional white bread sandwich with cole slaw on it.)

 

Recommended wine/beer for Smoked Pork Butt for Pulled Pork:

Paper City Brewery Oktoberfest Beer