Slow-Smoked Pulled Pork (Boston Butt)

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Combine pickle juice and olive oil in a small bowl.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Smoke roast, turning every hour, until browned, about 2 hours, adding wood chunks as needed to maintain the temperature at 350 degrees F (175 degrees C). 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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': '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.'}

📊 Nutrition Facts

Per serving (6 servings total)