Slow-Smoked Pulled Pork (Boston Butt)
Description
A Boston butt roast covered with spicy mustard and a savory rub is slow-smoked until it pulls apart easily in this crowd-pleasing recipe.
Ingredients
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5 tablespoons dark brown sugar
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4 1/2 teaspoons garlic powder
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4 1/2 teaspoons onion powder
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4 teaspoons paprika
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4 teaspoons seasoned salt (such as LAWRY'S®)
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1 tablespoon ground black pepper
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2 teaspoons ground cumin
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1 teaspoon ground cayenne pepper
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3 1/2 pounds bone-in Boston butt roast
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1/2 cup spicy brown mustard
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1 cup pickle juice
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3/4 cup olive oil
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charcoal
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8 pounds fruit wood chunks for smoking
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2 cups pilsner-style beer (such as Budweiser®)
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4 1/4 cups water, or as needed
Directions
1
Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
2
Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
3
Combine pickle juice and olive oil in a small bowl.
4
Preheat 5 pounds charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute 7 to 8 large wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
5
Smoke roast, turning every hour, until browned, about 2 hours, adding wood chunks as needed to maintain the temperature at 350 degrees F (175 degrees C). Baste roast with pickle juice and olive mixture. Continue smoking, turning, and basting every hour, until an instant-read thermometer inserted in the center reads 175 degrees F (80 degrees C), 2 to 3 hours more.
6
Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
7
Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.