thanhtv
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 5 hrs 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons dark brown sugar
- 4 ½ teaspoons garlic powder
- 4 ½ teaspoons onion powder
- 4 teaspoons paprika
- 4 teaspoons seasoned salt (such as LAWRY’S®)
- 1 tablespoon ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground cayenne pepper
- 3 ½ pounds bone-in Boston butt roast
- ½ cup spicy brown mustard
- 1 cup pickle juice
- ¾ cup olive oil
- charcoal
- 8 pounds fruit wood chunks for smoking
- 2 cups pilsner-style beer (such as Budweiser®)
- 4 ¼ cups water, or as needed
Instructions
- 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.
- Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
- Combine pickle juice and olive oil in a small bowl.
- 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.
- Smoke roast, turning every hour, until browned, about 2 hours. 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.
- Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
- 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.
- Keep in mind cook time and yield varies depending on the amount of pork. Cook time is usually 1 1/2 hour per pound of pork. For 6 to 8 people, I use 3 1/2 to 4 pounds.
- Substitute vegetable oil for the olive oil if preferred.
- I use cherry, peach, or apple wood. Mesquite and hickory can also be used, depending on what’s available and what you prefer. Add wood chunks as needed in step 5 to maintain the temperature at 350 degrees F (175 degrees C).
Nutrition Facts
| Calories | 700 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 13 g |
| Sodium | 965 mg |
| Sugars | 12 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
I was really only looking for a rub , so I skipped the beer and pickle juice/oil basting. The flavor on this was incredible!! My husband said that my pork butt was the best he’s ever had! *I did modify a tad to suit our needs….cut the season salt and cayenne in half because we’re on low sodium diets and I’m a wimp when it comes to spice.
I was really only looking for a rub , so I skipped the beer and pickle juice/oil basting. The flavor on this was incredible!! My husband said that my pork butt was the best he’s ever had! *I did modify a tad to suit our needs….cut the season salt and cayenne in half because we’re on low sodium diets and I’m a wimp when it comes to spice.
I really liked all of the flavor combination in this one and it is one I will use again. It cut up nicely but I was not able to get it to shred so I will cook it a little longer next time and at a lower temp. This would work great on a whole chicken or cornish game hens too. Thanks for sharing!