Imagine tender, juicy pulled pork so succulent it practically melts in your mouth, with a perfect blend of smoky spices and rich BBQ flavor. This Boston Butt pulled pork recipe is your ticket to becoming the ultimate backyard barbecue hero, transforming an ordinary cut of meat into a crowd-pleasing masterpiece that will have everyone asking for seconds. Whether you're hosting a summer cookout or craving comfort food, this recipe promises to deliver restaurant-quality pulled pork right from your own kitchen.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4-5 lbs Boston butt pork roast
- 1 cup BBQ sauce
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
Instructions
- Remove the pork roast from refrigerator 30 minutes before cooking to bring to room temperature.
- In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.
- Pat the Boston butt roast dry with paper towels to ensure the dry rub adheres properly.
- Generously coat the entire roast with the prepared spice mixture, massaging it into the meat thoroughly.
- Preheat slow cooker or oven to 225°F (low and slow cooking method).
- Place the seasoned roast in a slow cooker or heavy-bottomed Dutch oven with a tight-fitting lid.
- Cook the roast for approximately 8 hours, or until internal temperature reaches 195-205°F and meat easily pulls apart with a fork.
- Once cooked, remove roast and let rest for 15-20 minutes.
- Using two forks, shred the meat, discarding any large pieces of fat.
- Mix shredded pork with BBQ sauce, ensuring even coating.
- Serve hot on buns, with additional BBQ sauce on the side if desired.
Tips
- Temperature is Key: Use a meat thermometer to ensure your pork reaches the ideal internal temperature of 195-205°F for maximum tenderness.
- Low and Slow: Cooking at a low temperature (225°F) for an extended period breaks down tough connective tissues, resulting in incredibly tender meat.
- Resting Matters: Always let your meat rest for 15-20 minutes after cooking to allow juices to redistribute, ensuring each bite is moist and flavorful.
- Dry Rub Technique: Pat the meat dry before applying the spice mixture to help the seasonings adhere better and create a delicious crust.
- Sauce Wisely: Add BBQ sauce after shredding to prevent burning and ensure even distribution of flavor.
- Make Ahead Friendly: This recipe is perfect for meal prep - pulled pork freezes beautifully for up to 3 months!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
