Boston Butt Smoked Pulled Pork
Introduction
If you’re looking for the juiciest, most flavorful smoked pulled pork, you’ve come to the right place! This Boston Butt Smoked Pulled Pork recipe takes things up a notch by using a foil pan with chicken stock to preserve all those delicious drippings. The result? Melt-in-your-mouth pork infused with deep, smoky flavors that’s perfect for sandwiches, tacos, or eating straight from the pan!
Ingredients
1 (9 lb) Boston butt pork shoulder
1/8 inch of chicken stock (enough to lightly coat the bottom of the pan)
1/4 cup yellow mustard (binder)
1/4 cup BBQ rub (store-bought or homemade)
1/2 cup apple juice or apple cider vinegar (for spritzing)
Instructions
Step 1: Prep the Pork
Trim the fat cap down to about 1/4 inch if needed.
Coat the pork with a thin layer of yellow mustard to help the rub adhere.
Generously apply the rub, covering all sides for maximum flavor.
Step 2: Preheat and Set Up the Smoker
Set your pellet smoker to 200°F.
Place a foil pan in the smoker and pour about 1/8 inch of chicken stock into the bottom. This will keep the pork juicy as it smokes.
Insert a meat thermometer into the thickest part of the butt (avoid touching bone).
Step 3: Smoke the Pork
Smoke for about 6 hours, spritzing with apple juice or apple cider vinegar every hour to keep the surface moist.
Once the internal temperature reaches 160°F, tightly cover the pan with foil to trap moisture and speed up the cooking process.
Continue smoking until the internal temperature reaches 205°F (approximately 13 hours total).
Step 4: Rest and Shred
Remove the pork from the smoker and let it rest, covered, for 1 hour. This allows the juices to redistribute.
Remove the bone—it should slide right out cleanly.
Use both hands or meat claws to shred the pork directly in the pan, mixing it with the flavorful juices.
Serving Suggestions
Classic Pulled Pork Sandwich: Pile onto a brioche bun with BBQ sauce and coleslaw.
Tacos: Serve in warm tortillas with pickled onions and fresh cilantro.
Loaded Baked Potatoes: Top a baked potato with pulled pork, cheese, and sour cream.
Tips for the Best Smoked Pulled Pork
Use a good rub: A mix of salt, pepper, brown sugar, paprika, and garlic powder works great.
Don’t rush it: Low and slow is the key to perfectly tender pulled pork.
Save those juices: Mixing the shredded pork back into its own juices is what makes this recipe stand out.
Storage & Reheating
Refrigerate in an airtight container for up to 4 days.
Freeze in portion-sized bags for up to 3 months.
Reheat in a skillet with a splash of chicken stock or BBQ sauce to retain moisture.
Conclusion
This Boston Butt Smoked Pulled Pork is the ultimate BBQ crowd-pleaser. The foil pan method ensures that not a single drop of juicy goodness goes to waste, making it one of the most flavorful and tender pulled pork recipes out there. Try it out and enjoy the best pulled pork you’ve ever had! 🔥🥩