Everyone loves a good pulled pork sandwich, but getting it just right requires proper technique, some great flavors and a little time. Lucky for you, we’re here to walk you through it, step by step, but this isn’t any basic Barbecue Boston Butt Pulled Pork Shoulder recipe. We’ve got a few tricks up our sleeve!
Barbecue Boston Butt Pulled Pork Shoulder
- 1 (8 lb) Boston Butt pork shoulder
- 1/2 cup Sweetwater Spice Smoked Apple Spice Butt & Rib Bath
- 1 cup water
- Plowboys BBQ Yardbird Rub
- Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning
- Reida Wildflower Honey
- Plowboys BBQ Tarheel Tang BBQ Sauce
Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking.
Before beginning to trim the pork butt, feel around the roast and trim any small bone fragments or hard cartilage that may be left on the surface. Using a sharp boning knife, remove all of the fat cap to expose the meat. Flip the butt over and trim any excess fat on the surface. Find the seam near the bone side. Begin to pull the crevice open and carefully cut in-between the two muscles. Trim the excess fat, connective tissue and anything that is not meat from the inside of the opening.
Combine the Sweetwater Spice Smoked Apple Spice Butt & Rib Bath and 1 cup of water. Mix well in an injection mixer bottle. Strain the mixture. Reserve the solids. Set aside 1/2 cup of the liquid and reserve for later.
Using a marinade injector, inject the remaining 1 cup of liquid into the pork butt, inserting the needle every couple of inches in a grid pattern. After inserting the needle, move it around a bit to create a pocket and fill the pocket with injection until it begins to come back out.
Pat the surface of the roast mostly dry with paper towels. Shake on a layer of Plowboys BBQ Yardbird Rub on all surfaces, including inside the crevice where you trimmed the fat and tissue earlier. Then season all surfaces with the Cattleman’s Grill Smoky Chipotle Coffee Steak Seasoning. Let the rub set up on the outside of the pork butt until it all looks wet and is fully adhered.
Place the butt on the second shelf of the smoker. Smoke until it has achieved a nice dark mahogany color on the outside, about 5.5 hours, or roughly 155ºF internal temperature.
Remove from the pit and place the roast on top of two sheets of foil, large enough to wrap the roast. Pour the reserved 1/2 cup of injection liquid, as well as the solids you strained off earlier, on the meat and tightly double wrap in foil. Return to the cooker, increasing the temperature of the grill to 325ºF.
Continue cooking until the blade bone can be easily pulled out of the pork butt, and the pork is tender enough to “pull” or shred, roughly 1.5-2 hours more; about 7-8 hours of total cook time.
Serve the pulled pork topped with a drizzle of honey and Plowboys BBQ Tarheel Tang BBQ Sauce.