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.

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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.
Our favorite tools to make Smoked Boston Butt Pulled Pork!
Stargazer 12 Inch Cast Iron Skillet
Buy Now →BuzzyWaxx Original Blend - Cast Iron and Carbon Steel Seasoning
Buy Now →Other Related Side Dish Recipes
If you tried this Smoked Boston Butt Pulled Pork or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
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 tablespoon 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.
Gianne
The meat was incredibly tender and juicy, with a smoky flavor that perfectly complemented the savory spices. It's definitely a crowd-pleaser and a must-try for any barbecue enthusiast!
Caroline
Such a classic and such yummy flavor - perfect for when we have people over!
Anjali
We made this and used it in pulled pork sandwiches and it tasted great!! Super tender, full of flavor. We loved it!
justine
Pull apart delicious, tossed with bbq sauce and swerved on buns.
Angela
We're huge pulled pork fans and this recipe did not disappoint. Very juicy and full of flavour. Plus the leftovers gave us some easy lunch options for the next few days. Thanks for sharing!
Paula
These sandwiches were epiiiiic. Loved every bite!
Jackie Garvin
I’m always looking for great pulled pork recipes. This one is a winner. Nicely done!
MacKenzie Bennetts
We made this last Sunday and it was amazing. It was so good and the leftovers have lasted us all week.
veenaazmanov
Look juicy and mouth melting delicious. This is so tempting and yum as well as so easy to make. My kids will surely love this meaty treat
Gianne
The meat was tender, juicy, and bursting with flavor. The smokiness added depth to the dish, making it truly irresistible. This recipe is a must-try for any BBQ lover!
Carrie Robinson
I just love a good pulled pork sandwich! This looks amazing. Adding this to my weekly dinner plan soon. 🙂
Kate
This is my new favorite way to cook up butt! Loved the great flavors.
Beth Sachs
My mouth is watering just reading the recipe. I can't wait to try this pulled pork at the weekend.
Anjali
My pork roast turned out tender, super flavorful and was so satisfying! We made this for dinner tonight and everyone loved it!