Smoked pork shoulder
When we decide we want smoked pork shoulder, or Boston butt, we usually buy a bone-in butt. When I went to the grocery store the other day, boneless Boston butts were on sale, so I bought one. I used both a wet rub and a dry rub, and the meat turned out great! The crunchy sweet-hot coating, or “bark,” was amazingly delicious. I’m definitely going to use this method more often with our BBQ cooking. Here’s how I did it!
Holle’s Double-Rubbed Chipotle Pork Shoulder recipe
What you’ll need:
- Boneless Boston butt pork roast
- 2 tablespoons apple cider vinegar
- 4 tablespoons brown sugar
- 4 teaspoons garlic salt
- 4 teaspoons black pepper
- 4 teaspoons paprika
- 4 teaspoons chipotle powder
- 2 teaspoons onion powder
Directions: Rub pork shoulder with cider vinegar. Let the meat sit at room temperature for 20 minutes.
Make the rub by dividing all the remaining ingredients in half. You want to make two equal rub mixes.
Rub the meat all over with one rub mix. Press the sugar and spices firmly into the flesh.
Place the meat on the top rack of the smoker, fat-side up. Based on the size of the roast and on your smoker, figure your cooking time. About two hours before the meat is done, remove it from the smoker and use the other half of the rub on the meat – this time without the vinegar.
Put the butt back on the smoker and continue cooking until the internal temperature reaches 180 degrees. Remove the meat from the smoker and allow it to stand for a few minutes before slicing.