Smoked Boston Butt {Pulled Pork}
Smoked Boston Butt Pulled Pork is a simple, tasty, and better yet, easy meal that comes out flavorful and tender.
Pulled pork is a summertime (or really anytime) dinner that takes little effort. Whether served on a plate with sides or in a toasted bun topped with coleslaw, this smoked pork butt is destined to be a favorite go-to meal.
This post has been updated from its original November 2, 2017 publishing with new content, photography, and clarified recipe card.
Pulled pork is delicious whether you cook it in a Dutch oven or the slow cooker. But the flavor is intensified when cooked in a smoker.
What’s the difference between pork shoulder and Boston butt?
Nothing. According to the Pork Council, they are the same cut. Pork shoulder is the most commonly seen name, but it can also be labeled as Boston butt, pork butt, picnic roast, and blade roast.
Can Boston butt be used for pulled pork?
Yes, it’s actually the best and most common cut of pork used for pulled pork.
Recipe ingredients
- Boston butt pork roast — this cut can also be labeled as picnic roast, pork shoulder, pork butt, or blade roast. We used bone in pork.
- Olive oil — to coat the roast before seasoning and smoking.
- Dry rub — flavor enhancer.
- BBQ sauce — technically this is optional, but we love to slather on the sauce once the meat is done.
Step by step directions
Step 1 — Coat the roast in the olive oil, making sure it is coated on all sides and ends. Then pat the bbq rub seasonings all over the roast.
Step 2 — Place on the smoker grates and heat the smoker to 225°F, until it reaches an internal temperature of 160°F. (6-7 hours.) Our smoker has meat thermometer probes, but a regular meat thermometer will work perfectly as well.
Step 3 — Once this soon to be delicious piece of meat reaches an internal temp of 160°F, place the pork in a cast iron skillet and cover with aluminum foil. Turn the smoker up to 300°F and continue to cook the pork shoulder until the temperature of the meat reaches 210°F.
Step 4 — Once done, remove the skillet from the smoker and place it in cold oven to rest for at least 45 minutes. Do not remove the aluminum foil covering. After the resting time, uncover and remove from the oven.
Step 5 — Use two forks to shred the meat right in the cast iron skillet. Coat with your favorite bbq sauce (if desired) and serve this delicious smoked pulled pork.
How to serve
There are many ways to enjoy this Smoked Boston Butt Pulled Pork. Here’s some of our favorites.
- Toasted bun — Toast your favorite hamburger bun and pile the meat high.
- Slathered in barbecue sauce — either completely coat or simply drizzle your favorite sauce.
- Topped with coleslaw — coleslaw is a classic accompaniment to pulled pork.
- On a plate with delicious sides — just like at your favorite BBQ joint, simply plate it and serve with delicious sides like baked beans, corn on the cob, and cornbread.
Recipe FAQs
Absolutely. You’ll want to make sure the pork has been shredded and completely cooled before placing it in freezer-safe zip-seal bag. Remove all excess air to prevent freezer burn and ice crystals forming which can adversely affect flavor.
Using the leftover meat in tacos is delicious. We love using it on nachos (recipe coming soon.)
Yes! Just make sure to complete pat the roast dry before coating it with the olive oil.
Smoked Boston Butt Pulled Pork
Equipment
- 12" Cast Iron Skillet
- Smoker
Ingredients
- 5 lb Boston butt pork roast (4-5 lb.); bone-in
- 16 oz pork rub seasoning
- 4 tbsp extra virgin olive oil
Instructions
- Coat the roast in the olive oil, making sure it is coated on all sides and ends.
- Pat the bbq rub seasonings all over the roast.
- Place on the smoker grates and smoke at 225°F, until it reaches an internal temperature of 160°F. (6-7 hours.)
- Once the meat reaches an internal temp of 160°F, place it in a cast iron skillet and cover with aluminum foil.
- Turn the smoker up to 300°F and continue to cook the pork shoulder until the internal temp reaches 210°F.
- Once done, remove the skillet from the smoker and place it in cold oven to rest for 45 minutes. Do not remove the aluminum foil covering.
- Use two forks to shred the meat.
- Coat with your favorite bbq sauce (if desired) and serve.
Notes
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Can’t wait to try this one for my next big family gathering.
This is one epic sandwich and was loved by the whole family. Pulled pork always gets my vote!
This turned out better than I could have imagined! So tender and tasty.
Oh wow!! This pulled pork looks fantastic. I especially love the flavors when paired with the coleslaw.
We love using butt for pulled pork and absolutely loved the spices on this. Delicious!
So happy to have come across this. I pulled pork butt out of the freezer today and totally am following along but with just 3lbs size!
I have been looking for recipes to make with my smoker, and this smoked pulled pork looks so delicious! I can’t wait to make these perfectly tender pulled pork sandwiches- thanks for the step-by-step instructions!
Smoking is the only way to make pulled pork! This recipe is so simple and turns out so juicy
Smoking the pork really brings out the flavor. I try to cut carbs, so I eat it in a bowl with coleslaw on top instead of on a roll!
Well, this is a really nice butt! Haha. Perfect for entertaining! We used my husbands homemade rub and it was awesome.
We made this for dinner the family loved it and we enjoyed it even more as leftovers for lunch!! Thanks!!
So tender and tasty. Thanks for sharing this delicious recipe.
This pulled pork was incredible. So much flavour!
My pork roast turned out tender, super flavorful and was so satisfying! We made this for dinner tonight and everyone loved it!
My mouth is watering just reading the recipe. I can’t wait to try this pulled pork at the weekend.
This is my new favorite way to cook up butt! Loved the great flavors.
I just love a good pulled pork sandwich! This looks amazing. Adding this to my weekly dinner plan soon. 🙂