Pit Boss Pork Butt Recipe

In the realm of barbecue mastery, few dishes boast the same level of satisfaction and complexity as a perfectly smoked pork butt. Whether you’re a seasoned pitmaster or a backyard grilling enthusiast, there’s something undeniably special about crafting this savory masterpiece.

With the right combination of spices, smoke, and technique, you can transform a humble cut of meat into a tender like Pit Boss Pork Shoulder, flavor-packed delight. Join us as we delve into the art of preparing a Pit Boss Pork Butt, uncovering the secrets to achieving that coveted balance of smoky, succulent goodness in every bite.

Table of Contents

About Pit Boss Pork Butt

Indulge in the culinary magic of Pit Boss Pork Butt – a tantalizing fusion of rich flavors and tender meat. With the perfect blend of spices and slow smoking, this dish transforms into a succulent masterpiece that’s sure to captivate your taste buds.

Whether you’re hosting a backyard barbecue or simply craving a hearty meal, the Pit Boss Pork Butt recipe promises to elevate your cooking game to new heights of savory satisfaction.

Check another main dish called Vintage Swiss Steak Recipe.

Ingredients Required for Pit Boss Pork Butt Recipe

Brown sugar – 4 tbsp

Salt- 3 tbsp
Paprika -3 tbsp
Cayenne -1 tbsp

Onion powder -1 tbsp
Garlic powder- 1 tbsp
Ground black pepper- 2 tbsp

Pork shoulder- 5-8 lb
Apple juice or Cola
Apple cider vinegar

Bone in pork butt- 8-14 lb

Equipment & Tools Required

A large piece of foil to cover the meat

Cutting board
Knife
Wood pellets

Brush or spray bottle (preferably the latter)
Large forks or a proper pair of grilling tongs
Meat thermometer

Pit Boss pellet grill

Let’s Make Pit Boss Pork Butt Step By Step

Step 01: Choose a bone-in pork butt weighing between 6 to 10 pounds. Look for a good balance of meat and fat.

Step 02: Lay the pork butt on a cutting board and trim the excess fat, leaving about a quarter-inch thickness of fat cap. This helps the rub penetrate the meat.

Step 03: Rub the pork butt generously with your favorite barbecue rub. Ensure it’s evenly coated on all sides. Optionally, cover the pork butt with a thin layer of cooking oil or yellow mustard to help the rub stick.

Step 04: Fill the hopper of your Pit Boss pellet grill with your preferred barbecue pellets. Preheat the grill to 250°F (121°C) and ensure the grates are clean.

Step 05: Once the grill reaches the desired temperature, place the seasoned pork butt on the grill grates, fat side up. Close the lid and let it smoke for about 1.5 hours per pound, maintaining a consistent temperature throughout the cook.

Step 6: Insert a meat thermometer into the thickest part of the pork butt, avoiding contact with the bone. The pork is ready when the internal temperature reaches between 197°F to 203°F (92°C to 95°C).

Step 07: When the pork butt reaches an internal temperature of around 150°F (66°C), you can optionally wrap it tightly in aluminum foil to help it power through the stall and cook faster.

Step 08: Once done, remove the pork butt from the grill and let it rest for about 20 minutes. Then, shred the meat using two forks or barbecue claws. Adjust seasoning if necessary, and serve with your favorite barbecue sauce on brioche buns.

Serve the succulent pulled pork with your preferred sides, such as coleslaw or baked beans, and savor the mouthwatering flavors of your Pit Boss Pork Butt!

Remember, smoking a pork butt is a slow and steady process, so be patient and enjoy the journey as the delicious aroma fills your backyard!

Serving and Paring Ideas for Pit Boss Pork Butt

These serving and pairing suggestions will help you introduce 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 brioche buns. Top with a dollop of coleslaw for a refreshing crunch and creamy texture.

2. Barbecue Platter: Arrange the pulled pork alongside classic barbecue sides such as baked beans, cornbread, macaroni and cheese, and potato salad for a hearty and satisfying meal.

3. Tacos or Burritos: Use the pulled pork as a filling for tacos or burritos. Add toppings like shredded lettuce, diced tomatoes, sliced avocado, and a drizzle of barbecue sauce for a flavorful twist.

4. Pulled Pork Pizza: Use the pulled pork as a topping for homemade pizza. Pair it with barbecue sauce, red onions, jalapeños, and mozzarella cheese for a delicious and unconventional pizza option.

5. Pork Butt Nachos: Layer tortilla chips with pulled pork, melted cheese, black beans, diced onions, jalapeños, and sour cream for a crowd-pleasing appetizer or snack.

6. Pulled Pork Sliders: Serve the pulled pork on mini slider buns for a bite-sized version of the classic sandwich. Add pickles or sliced onions for extra flavor.

7. Salad Topping: Use the pulled pork as a protein topping for salads. Pair it with mixed greens, cherry tomatoes, avocado slices, and a tangy vinaigrette for a lighter meal option.

8. Soup or Stew: Incorporate the pulled pork into soups or stews for added depth of flavor. It pairs well with ingredients like beans, corn, and bell peppers in a hearty broth.

9. BBQ Pork Quesadillas: Fill flour tortillas with pulled pork, shredded cheese, and diced onions. Grill until crispy and serve with salsa, guacamole, and sour cream for dipping.

10. Beer Pairing: Pair your Pit Boss Pork Butt with a cold and refreshing beer, such as a pale ale, IPA, or a light lager. The crispness of the beer complements the richness of the pork.

Experiment with these serving and pairing ideas to elevate your Pit Boss Pork Butt experience and delight your taste buds with a variety of flavors and textures. Enjoy!

URRecipe Community Tips on Pit Boss Pork Butt Recipe

1. Choose the Right Cut: Select a bone-in pork butt weighing between 6 to 10 pounds. This cut is ideal for smoking as it has a good balance of meat and fat, resulting in juicy and flavorful pulled pork.

2. Trim Excess Fat: Trim the excess fat from the pork butt, leaving about a quarter-inch thickness of fat cap. This helps the rub penetrate the meat and prevents the pork from becoming overly greasy during smoking.

3. Season Generously: Rub the pork butt generously with your favorite barbecue rub. Ensure it’s evenly coated on all sides for maximum flavor infusion. Optionally, apply a thin layer of cooking oil or yellow mustard before seasoning to help the rub adhere to the meat.

4. Maintain Consistent Temperature: Preheat your Pit Boss pellet grill to 250°F (121°C) and ensure it maintains a consistent temperature throughout the cooking process. Fluctuations in temperature can affect the quality of the final dish.

5. Use Quality Pellets: Choose high-quality barbecue pellets for optimal flavor. Consider using fruitwood pellets like apple or cherry for a sweet and mild smoke flavor that complements the pork.

6. Monitor Internal Temperature: Insert a meat thermometer into the thickest part of the pork butt to monitor its internal temperature. The pork is ready when it reaches an internal temperature between 197°F to 203°F (92°C to 95°C).

7. Consider Wrapping in Foil: If desired, wrap the pork butt tightly in aluminum foil once it reaches an internal temperature of around 150°F (66°C). This helps the meat power through the stall and cook faster, resulting in a more tender finished product.

8. Allow for Resting Time: Once the pork butt is done cooking, remove it from the grill and let it rest for about 20 minutes before shredding. This allows the juices to redistribute, resulting in a juicier and more flavorful final dish.

9. Adjust Seasoning to Taste: Taste the pulled pork and adjust the seasoning if necessary. Add salt, apple cider vinegar, or your favorite barbecue sauce to enhance the flavor to your liking.

10. Experiment and Have Fun: Don’t be afraid to experiment with different rubs, wood pellets, and serving ideas to customize the recipe to your preferences. Smoking a pork butt is as much about the process as it is about the end result, so enjoy the journey!

By following these tips, you’ll be well on your way to mastering the art of Pit Boss Pork Butt and impressing your friends and family with delicious, tender pulled pork every time. Happy smoking!

Store and Reheat Process of Pit Boss Pork Butt Recipe

Certainly! Here’s a guide on how to store and reheat Pit Boss Pork Butt:

Cooling and Storing: Allow the cooked Pit Boss Pork Butt to cool to room temperature before storing. Once cooled, transfer the pulled pork to an airtight container or sealable plastic bags. Store the pulled pork in the refrigerator for up to 3 to 4 days. For longer storage, you can freeze it for up to 2 to 3 months.

Reheating Methods: There are several ways to reheat Pit Boss Pork Butt while maintaining its moisture and flavor. Place a portion of pulled pork in a microwave-safe dish, cover with a damp paper towel to prevent drying out, and microwave on high in 30-second intervals until heated through. Transfer the pulled pork to a saucepan or skillet and add a splash of water, broth, or barbecue sauce to prevent it from drying out. Heat over medium heat, stirring occasionally, until warmed through.

Additional Tips: For best results, add a bit of liquid (water, broth, or barbecue sauce) to the pulled pork before reheating to prevent it from drying out. Stir the pulled pork occasionally during reheating to ensure even heating. Avoid reheating the pulled pork at too high a temperature, as this can cause it to dry out or become tough.

Common Questions on Pit Boss Pork Butt Recipe

These commonly asked questions and their short answers will give you a better understanding of this

1. How long does it take to smoke a pork butt on a Pit Boss grill?

It typically takes about 1.5 hours per pound to smoke a pork butt on a Pit Boss grill at 250°F (121°C).

2. Can I use a boneless pork butt for this recipe?

While boneless pork butt can be used, it’s recommended to use bone-in pork butt for better flavor and juiciness.

3. What type of wood pellets should I use for smoking pork butt?

Fruitwood pellets like apple or cherry are popular choices for smoking pork butt on a Pit Boss grill, providing a sweet and mild smoke flavor.

4. Do I need to wrap the pork butt in foil during smoking?

Wrapping the pork butt in foil, also known as the “Texas crutch,” is optional but can help power through the stall and cook the meat faster.

5. How do I know when the pork butt is done?

Use a meat thermometer to check the internal temperature of the pork butt. It’s done when it reaches between 197°F to 203°F (92°C to 95°C).

6. Can I prepare the pork butt ahead of time?

Yes, you can trim and season the pork butt ahead of time, then wrap it in plastic wrap and refrigerate until ready to smoke.

7. How should I store leftover pulled pork?

Store leftover pulled pork in an airtight container or sealable plastic bags in the refrigerator for up to 3 to 4 days or freeze for up to 2 to 3 months.

8. What are some serving suggestions for pulled pork?

Pulled pork can be served on buns for sandwiches, in tacos or burritos, on pizza, or as a topping for salads or nachos.

9. Can I reheat leftover pulled pork?

Yes, leftover pulled pork can be reheated in the microwave, on the stovetop, in the oven, or even on the Pit Boss grill for added smoky flavor.

In conclusion, mastering the Pit Boss Pork Butt recipe opens a world of culinary delight. From selecting the perfect cut to infusing it with tantalizing flavors through slow smoking, this recipe embodies the essence of barbecue excellence.

Whether you’re a seasoned pitmaster or a novice backyard griller, the process is both rewarding and delicious. The tender, succulent pulled pork that emerges from your Pit Boss pellet grill is a testament to patience and technique.

As you savor each bite, you’ll appreciate the harmonious blend of smoky, savory goodness. So, fire up your grill, gather your ingredients, and embark on a journey to barbecue brilliance with Pit Boss Pork Butt. Let the aroma fill the air, and let your taste buds revel in the mouth watering perfection that awaits.

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