Prep Time: 30 minutes | Cook Time: 5 hours | Makes: 10
INGREDIENTS:
- 3 lbs. of Boston butt
- 3 ounces of apple juice (to inject into the meat)
- 3 tablespoons olive oil
DRY BBQ RUB:
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
INSTRUCTIONS:
- Remove the Boston butt from the refrigerator about an hour before smoking.
- Inject the pork butt with apple juice and rub with olive oil.
- Generously sprinkle dry rub onto the pork butt, covering the entire surface.
- Preheat the smoker to 250°F (121°C).
- Place the Boston Butt on the grill grate fat side up once the smoker reaches temperature.
- Maintain 250°F (121°C) for about 5 hours or until internal temperature reaches 190°F (87°C), using a meat thermometer to check.
- Remove from smoker, wrap tightly in foil, and let it rest for at least 1 hour, up to 3 hours.
-
Shred the pork using meat claws or forks.
NUTRITION:
Calories: 325 | Protein: 28g | Fat: 22g | Carbohydrates: 1g | Fiber: 0g
CHEF'S KNIFE TIP:
When injecting the apple juice into the Boston butt, use a sharp chef's knife to create small punctures evenly throughout the meat, allowing the juice to penetrate deeply and flavor the meat from the inside out.
