Boston butt is a cut of pork from the upper part of the shoulder of the front leg and contains a portion of the scapula (shoulder blade). The name derives from pre-revolutionary New England, when pork cuts were packed into casks or barrels, also known as "butts", for storage and shipment. It is the most common cut used for "pulled pork".Traditionally this is cooked low and slow (temperatures typically 200-250 degrees), then pulled from the bone. Here is the Bone Doctors' version.
Boston Butt with Bone In
Bone Doctors' Premium Spice Blend
Time: 12-24 hours
Sparingly trim excess fat cap from top of Boston Butt.
Generously rub in Bone Doctors' Premium Spice Blend onto all exposed surfaces.
Cover with cellophane or large zip lock bag and refrigerate for 12-24 hours. (If you are in a hurry, you can omit this step)
While preparing your smoker for indirect cooking, let the meat sit at room temperature for one hour.
Smoke with indirect heat with a Hickory/Apple wood blend at 225-250 degrees until a temperature probe in the thickest part of the butt registers 190 degrees. (about 10 hours).
Remove the pork from the heat, and cover with foil for at least 30 minutes until the meat is cool enough to handle, then hand pull or coarsely chop the meat to desired consistency.
This can be served on slider buns, or by itself. Top with your choice of any Bone Doctors' BBQ Sauce.
This can be frozen in a vacuum seal for later use, then warmed in a crock pot over low heat with 1/4 cup water added as needed.