Ingredients for Barbecued Pork Shoulder Boston Butt
- 1 (5-6 lb) boneless pork shoulder roast or 1 (8-10 lb) bone-in pork shoulder roast (Boston butt)
- 2 cups chopped onion
- 1 tablespoon minced garlic cloves
- 1 tablespoon butter
- 1 cup packed brown sugar
- 1 1/2 cups ketchup
- 1/2 cup cider vinegar
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon grated lemon rind
- 1/4 cup lemon juice
- 1 teaspoon hot sauce (such as Tabasco)
- 1 teaspoon chili powder
- 1 cup hickory chips
- 2 tablespoons prepared mustard (yellow or spicy brown)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- garlic powder, liberally
- onion powder, liberally
- paprika, liberally
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How to Make Barbecued Pork Shoulder Boston Butt
- Prepare the Pork Shoulder: Trim excess fat from the pork shoulder, leaving about a 1/4-inch layer for moisture.
- Season generously: Rub the pork shoulder liberally with salt, black pepper, garlic powder, onion powder, paprika, and brown sugar.
- Prepare the Hickory Chips: Soak approximately 1 cup of hickory wood chips in water for at least 30 minutes before grilling.
- Set up your grill: Prepare your charcoal grill for indirect heat. Create a two-zone fire, with hot coals on one side and a cooler zone on the other.
- Sear the Pork Shoulder: Place the pork shoulder on the hot side of the grill and sear all sides for about 2-3 minutes per side, until nicely browned.
- Slow Cook: Move the pork shoulder to the cooler side of the grill. Add soaked hickory chips to the coals to create smoke.
- Maintain Temperature: Maintain a consistent grill temperature of around 250°F (121°C) for approximately 4-5 hours, or until the internal temperature reaches 190-195°F (88-91°C). You can use a meat thermometer to check this.
- Wrap and Continue Cooking: Once the internal temperature reaches 165°F (74°C), tightly wrap the pork shoulder in aluminum foil. Return it to the grill and continue to cook until it reaches 190-195°F (88-91°C).
- Rest and Shred: Remove the pork shoulder from the grill and let it rest for at least 30 minutes before shredding with two forks.
- Serve and Enjoy: Serve the shredded pork shoulder on buns, with your favorite BBQ sauce, coleslaw, and other desired toppings.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
110g
Fat
54g
Carbs
9g
