97 Ratings
  • 5 star values: 83
  • 4 star values: 11
  • 3 star values: 3

Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • In a non-reactive saucepan, combine the cider vinegar, salt, brown sugar, black pepper, cayenne pepper, and butter. Bring to a rolling boil over medium-high heat. Mix in the water, and return to boil. Sauce the pork before smoking, and then every hour or so while it cooks.

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  • Start the pork butt on a slow smoker using hardwood coals or charcoal briquettes and mesquite or apple wood chips. Smoke the pork for at least 6 hours and up to 10. The longer the smoke time, the deeper the 'smoke ring', a red ring of flavor, will penetrate.

  • After the meat has smoked for 6 to 10 hours, use aluminum foil to wrap the meat. Fold the edges of two sheets together to form a watertight seal. Place the meat in the center and bring the edges up to the top, cupping the meat. Pour 1 cup of the sauce over the meat and then seal the foil tightly around the roast.

  • Place the meat package back on the smoker, or in a 350 degree oven (175 degrees C). If it is on the smoker, increase the heat. Cook the package until the meat pulls easily from the bone. This can be checked easily by pushing on the top of the foil package with an oven-mitted hand to test for softness. It will take up to 2 hours.

  • Once the meat is done, remove it from the smoker or oven and let it cool. Pull the pork from the bone and discard the fat and gristle. Pull the meat apart in large chunks about 1 inch wide by 4 inches long.

  • Place the meat chunks in a pan and pour about one cup of sauce for every 4 pounds of meat, or to taste. Heat until simmering. Serve immediately or let marinate for several days. The meat can also be pulled into smaller pieces using 2 forks, this is locally known as 'shredded pork'.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

363 calories; 24.2 g total fat; 106 mg cholesterol; 119 mg sodium. 5.2 g carbohydrates; 28 g protein; Full Nutrition


Reviews (81)

Read All Reviews

Most helpful positive review

Rating: 5 stars
06/07/2007
I "cheat" when making this--I use my slow-cooker!! I follow this recipe though and even now that I live in Memphis where BBQ is famous people always want my secret and think mine is better than some of the highest rated restaurants!! You can't go wrong with this!!!!!!
(124)

Most helpful critical review

Rating: 3 stars
04/02/2009
ok but to much vinegar. There are better recipes on this site. Won't make again.
(12)
97 Ratings
  • 5 star values: 83
  • 4 star values: 11
  • 3 star values: 3
Rating: 5 stars
06/07/2007
I "cheat" when making this--I use my slow-cooker!! I follow this recipe though and even now that I live in Memphis where BBQ is famous people always want my secret and think mine is better than some of the highest rated restaurants!! You can't go wrong with this!!!!!!
(124)
Rating: 5 stars
11/07/2003
I am a culinary student. I recently made this recipe for 48 people in a production. I used apple wood to smoke the pork buts. I basted by dipping the buts into the sauce every hour and placing back into the smoker. I used a commercial smoker with a sheet pan at the bottom to catch the drips. I took those dripping and poured them into the sauce when I had finished smoking. (After wrapping in foil and adding sauce.) I then cooked the meat overnight at 165 (about 15 hours). The sauce was chilled over night so I could remove the fat. In the morning I shredded the pork with forks and added it back to the sauce. I held it this way for 24 hours. Next I simmered it to warm the pork and served it. Many people chefs other students commented on how good the pork was and how much they enjoyed the flavors. Excellent recipe.
(108)
Rating: 5 stars
09/14/2003
This is it!!!! This creates the tender pulled pork that I have searched for! I have tried numerous smoked BBQ recipes - and while they all tasted good - they weren't perfect. This blows away them all and my guests agreed it was better than any they have ever tasted. I had to make extra sauce for the final simmering.
(64)
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Rating: 5 stars
02/07/2012
No butter. No water. 2X the rest. Cooked an 11 lb butt in the crock pot on low for 12 hours. Drained it reserving 5 cups of juice. Stripped the fat and bones & pulled the meat apart. Put meat back in the pot for another 2 hrs adding the juice back with 4 T liquid smoke. My husband said it was the BEST he's ever tasted and wants me to make it again so he can serve it to his poker buddies. Easy breezy and SO uber delish because of the twang & zip! This is my go to pulled pork recipe from here on out. UPDATE: It's Feb 7 2012 and I'm STILL making this recipe. Had a Super Bowl party just last weekend and this is STILL a winner! Thanks Robert for sharing it. XOXO
(60)
Rating: 5 stars
09/14/2003
This recipe is too good not to rate I tried this recipe for my uncle's 50th birthday and it was a hit. Everyone loved it the smoked taste and flavor was out of this world. I smoked two boston butts at one time at the end of the party there was not any left. I have request to make this at Thanksgiving but I will make it before then. Thanks for sharing the recipe.
(33)
Rating: 5 stars
05/25/2010
I am new at smoking meat so this was my first experience smoking a pork butt but as an Alabama resident it is not my first time eating BBQ. It was awesome!!! It was a little tiring to baste the meat every hour but it was so worth it! I smoked my 9lb pork butt overnight @ 225 using Mesquite wood chips (11 hours). I basted and added new chips every hour or so. After 11 hours I took the pork out of the smoker and placed it in layers of tin foil and poured the 1c sauce over it as recommended and then covered it tightly. I then cooked it for an additional 4 hours without rebasting. Removed from smoker and let it cool for 30min before shredding the meat. I put the shredded meat it in the crockpot and added the additional 1c sauce and mixed. It was absolutely fantastic!!! Can't wait to make it again. Even my picky kids loved it and they never like anything!
(28)
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Rating: 5 stars
08/11/2005
This is an excellent recipe that we will use over and over again! My husband is from north Alabama and we loved it! We followed the recipe to the letter until the very end - I did not simmer the pork in the sauce. It had a nice flavor straight from the oven and I was afraid the simmering would make it too spicy for our 3 year old. Without the simmering it was a huge hit with everyone!
(19)
Rating: 4 stars
09/14/2003
We tried this recipe but didn't get the results we expected. Smoked it for ever but the roast never got tender like we wanted it to. Was unable to pull it apart. Overall this is a good recipe. We may have got a bad roast which is entirely possible. The sauce is very hot.
(18)
Rating: 5 stars
09/14/2003
This was fantastic when we took the pork out of the oven and the foil all of the meat fell right off the bone leaving clean bones. This is a must if you own a smoker
(18)