Pit Boss Boston Butt Recipe

When it comes to creating succulent and flavorful pulled pork, few methods rival the magic of the Pit Boss pellet grill. Today, we’re diving into the realm of slow-smoked perfection with our Pit Boss Boston Butt Recipe.

With a perfect balance of seasoning, smoke, and tenderness, this recipe promises to elevate your barbecue game to new heights, Just like the Pit Boss Pork Butt Recipe

So fire up your Pit Boss, gather your ingredients, and let’s embark on a culinary journey like no other.

What so Special About Pit Boss Boston Butt

The Pit Boss Boston Butt stands out for its succulent tenderness and rich flavor achieved through slow smoking on a Pit Boss pellet grill. This recipe elevates the Boston Butt, a cut known for its versatility, into a mouthwatering masterpiece.

The blend of premium seasonings creates a delectable crust, while the slow cooking process ensures a juicy and tender interior.

Whether served as sandwiches, tacos, or pizza toppings, this Pit Boss Boston Butt promises to tantalize taste buds and delight barbecue enthusiasts with its irresistible allure.

Ingredients for Pit Boss Boston Butt Recipe

  • 5-8 lb. Pork Shoulder Bone-In (also known as Boston Butt)
  • Olive Oil or Yellow Mustard
  • Mad Backyard’s Pulled Pork Rub:
  • 4 tbsp. Brown sugar
  • 3 tbsp. Salt
  • 3 tbsp. Paprika
  • 1 tbsp. Onion powder
  • 1 tbsp. Garlic powder
  • 2 tbsp. Ground black pepper
  • 1 tsp Cayenne
  • Additional Ingredients:
  • Apple Juice or Cola in a Spray Bottle (optional)
  • Salt to taste
  • Apple cider vinegar to taste
  • Blues Hog Tennessee Red BBQ Sauce or any vinegar-based BBQ sauce for serving

Equipment & Tools Required

  1. Meat knife
  2. Aluminum foil
  3. Spray bottle (for optional apple juice or cola)
  4. Thermometer
  5. Aluminum pan

Preparation Time: 2 hours 30 minutes
Cooking Time: 8 hours
Resting and Pulling Time: 1 hour

Recipe Directions for Pit Boss Boston Butt

Step-01: Trim any excess fat from the pork butt and score the fat cap with a meat knife. In a bowl, mix all the dry ingredients to create the Pulled Pork Rub.

Pit Boss Boston Butt Recipe

Step-02: Cover the pork butt with a thin layer of olive oil or yellow mustard, then generously apply the dry rub to coat the entire exterior of the meat. Wrap the pork butt in plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Pit Boss Boston Butt Recipe

Step-03: Add your chosen pellets to the hopper and start the Pit Boss pellet grill on the “Smoke” setting with the lid open. Preheat the pellet grill to 250°F. Place an aluminum pan filled with water on the far left side of the grill to add moisture.

Pit Boss Boston Butt Recipe

Step-04: Once preheated, place the pork butt on the grate with the fat side down and the thickest part facing the hotter side of the grill. Set a timer for 3 hours and close the lid.

Pit Boss Boston Butt Recipe

Step-05: Optionally, spray or baste the meat with apple juice or cola every hour. Monitor the temperature using a thermometer inserted into the pork, avoiding contact with the bone.

Pit Boss Boston Butt Recipe

Step-06: When the internal temperature reaches 150-155°F, remove the pork, triple wrap it in aluminum foil, and return it to the grill. Once the internal temperature hits 197-203°F, unwrap the pork and place it back on the grill for 30-40 minutes to firm up the bark.

Pit Boss Boston Butt Recipe

Step-07: Remove the pork from the grill and let it rest in an aluminum pan for 20-30 minutes. Using forks or Bear Claws, pull the pork apart, discarding any large pieces of fat and the bone.

Pit Boss Boston Butt Recipe

Taste the pulled pork and adjust seasoning with salt and apple cider vinegar to taste. Serve the pulled pork on buns with a side of Blues Hog Tennessee Red BBQ Sauce or your preferred vinegar-based BBQ sauce.

Watch How To Make

Creative Serving Ideas for Pit Boss Boston Butt

These serving and pairing suggestions will assist you in introducing more variety to this dish. Feel free to unleash your creativity with ideas that match your taste and preferences.

1. Classic Pulled Pork Sandwiches: Serve the tender pulled pork on soft hamburger buns or brioche rolls. Top with coleslaw for added crunch and creaminess.

2. Pulled Pork Tacos: Fill warm tortillas with pulled pork, diced onions, fresh cilantro, and a squeeze of lime juice. Drizzle with your favorite barbecue sauce or salsa for extra flavor.

3. Pulled Pork Sliders: Create bite-sized sliders using mini rolls or Hawaiian sweet rolls. Top each slider with a dollop of coleslaw or pickled red onions for a burst of flavor.

4. Pulled Pork Pizza: Use the pulled pork as a topping for homemade or store-bought pizza. Add barbecue sauce as the base, along with shredded cheese, sliced onions, and jalapeños for a spicy kick.

5. Pulled Pork Nachos: Pile tortilla chips high with pulled pork, melted cheese, diced tomatoes, sliced jalapeños, and black beans. Serve with sour cream, guacamole, and salsa for dipping.

6. Pulled Pork Quesadillas: Layer pulled pork between flour tortillas with shredded cheese and sliced peppers. Cook until golden and crispy, then cut into wedges and serve with salsa and sour cream.

7. Pulled Pork Burritos: Fill large flour tortillas with pulled pork, rice, black beans, shredded lettuce, diced tomatoes, and shredded cheese. Roll them up and serve with a side of salsa and avocado slices.

8. Pulled Pork Loaded Baked Potatoes: Top baked potatoes with pulled pork, shredded cheese, sour cream, chopped green onions, and crispy bacon bits for a hearty and satisfying meal.

9. Pulled Pork BBQ Bowls: Create bowls with a base of cooked rice or quinoa, topped with pulled pork, sautéed vegetables, avocado slices, and a drizzle of barbecue sauce or tahini dressing.

10. Pulled Pork Mac and Cheese: Stir pulled pork into creamy macaroni and cheese for a comforting and indulgent dish. Garnish with breadcrumbs for added texture and bake until bubbly.

URRecipe Community Tips on Pit Boss Boston Butt Recipe

Here are some tips to follow when trying this recipe. If you’re attempting it for the first time, these tips will assist you in creating a perfect dish on your initial try.

1. Choose the Right Cut: Opt. for a bone-in pork shoulder, also known as Boston Butt, for maximum flavor and tenderness. This cut is perfect for slow smoking and pulling.

2. Trim Excess Fat: Before seasoning, trim any excess fat from the exterior of the pork butt, leaving a thin layer for flavor and moisture.

3. Score the Fat Cap: Score the fat cap of the pork butt with a meat knife in a criss-cross pattern. This helps the seasonings penetrate and creates a beautiful bark during smoking.

4. Use a Quality Rub: Invest in a high-quality dry rub or make your own using a blend of brown sugar, salt, paprika, garlic powder, onion powder, black pepper, and a touch of cayenne for heat.

5. Allow for Marinating Time: After applying the rub, wrap the pork butt in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.

6. Preheat the Pellet Grill: Ensure your Pit Boss pellet grill is properly preheated to 250°F before placing the pork butt on the grate. This helps create a consistent cooking environment.

7. Maintain Moisture: Consider adding a water pan to the grill to help maintain moisture levels during the smoking process. You can also periodically spray the meat with apple juice or cola to enhance flavor and prevent drying out.

8. Monitor Internal Temperature: Use a reliable meat thermometer to monitor the internal temperature of the pork butt throughout the cooking process. Aim for an internal temperature of 197-203°F for optimal tenderness.

9. Texas Crutch Technique: When the pork butt reaches around 150-155°F, wrap it tightly in aluminum foil to accelerate the cooking process and lock in moisture. This technique, known as the Texas Crutch, helps tenderize the meat.

10. Rest Before Pulling: Allow the cooked pork butt to rest in an aluminum pan for 20-30 minutes before pulling. This allows the juices to redistribute, resulting in a juicier and more flavorful end product.

How to Store Pit Boss Boston Butt

After cooking, allow the Pit Boss Boston Butt to cool slightly before storing. Place the pulled pork in an airtight container or resealable bags.

Store in the refrigerator for up to 3-4 days or freeze for longer-term storage. When reheating, gently warm the pork in the oven or on the grill until heated through.

Common queries on Pit Boss Boston Butt Recipe

These commonly asked questions and their short answers will give you an better understanding of this Pit Boss Boston Butt Recipe

1. How long should I smoke a Boston Butt at 225°F?

Typically, you should plan to smoke a Boston Butt at 225°F for approximately 1.5 hours per pound of meat. For example, a 6-pound Boston Butt would take around 9 hours to smoke at this temperature.

2. How long should I cook a 10lb Boston Butt on the grill?

Cooking a 10-pound Boston Butt on the grill can take anywhere from 12 to 15 hours, depending on factors such as the grill temperature, the efficiency of your grill, and the specific characteristics of the meat.

3. When should I wrap my pork butt?

Wrapping the pork butt, also known as the Texas Crutch method, is typically done when the meat reaches an internal temperature of around 150-155°F. This usually occurs after about 4-6 hours of smoking, depending on the size of the butt and the cooking temperature.

4. Should I use a bone-in or boneless Boston Butt for this recipe?

Either bone-in or boneless Boston Butt can be used for this recipe. However, many barbecue enthusiasts prefer bone-in cuts for the added flavor and moisture they provide during the cooking process.

5. Can I use a different type of wood pellet for smoking?

Yes, you can experiment with different types of wood pellets to impart unique flavors to your smoked Boston Butt. Popular options include hickory, applewood, cherry, mesquite, and oak.

6. How can I tell when the Boston Butt is done cooking?

The best way to determine if the Boston Butt is done cooking is by using a meat thermometer. The internal temperature should reach between 197-203°F for optimal tenderness. Additionally, the meat should be tender and easily pull apart with a fork.

7. Can I prepare the Boston Butt ahead of time and reheat it later?

Yes, you can prepare the Boston Butt ahead of time and reheat it later. After smoking and pulling the pork, store it in an airtight container in the refrigerator. When ready to serve, reheat gently in a covered dish in the oven or on the grill.

8. How should I store leftover pulled pork?

Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze the pulled pork for longer-term storage, up to 2-3 months.

9. Can I use a different type of barbecue sauce for serving?

Absolutely! While Blues Hog Tennessee Red BBQ Sauce is recommended, you can use any barbecue sauce of your choice for serving. Consider experimenting with different flavors to find your favorite combination.

10. Can I cook this recipe in a traditional smoker instead of a pellet grill?

Yes, you can adapt this recipe for use in a traditional smoker. Simply follow the same instructions for seasoning, smoking, and cooking, adjusting the temperature and cooking times as needed based on your smoker’s specifications.

Congratulations! You’ve mastered the art of Pit Boss Boston Butt Recipe, delivering tender, flavorful pulled pork that’s sure to impress family and friends alike.

With a perfect blend of preparation, smoke, and seasoning, this recipe is bound to become a staple in your barbecue repertoire. Enjoy the fruits of your labor and savor every delicious bite!

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