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Slow Cooked Boston Butt Pulled Pork Recipe

Slow Cooked Boston Butt Pulled Pork Recipe

Friday, 11 December 2015 11:39:47 Europe/London


4.5 Kg Boston butt (buy here)


For the dry rub:

  • 1 tablespoon Cumin
  • 5 tablespoons brown sugar
  • 1 tablespoon cayenne pepper
  • 1 tablespoon salt
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon mustard powder
  • 5 tablespoons paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon pepper
  • 1 tablespoon onion powder


For the base coating: 

  • 4 tablespoons yellow mustard


Start by mixing your dry rub ingredients together. This rub can be used for any of your BBQ meats. It is an all-around rub that tastes absolutely delicious. 

Rub the Butt with mustard all over. This will act as a glue for the rub and the vinegar in the mustard will help break up the meat later on. Let sit for at least 30 minutes to come to room temperature. 


Meanwhile, light your smoker and set the temperature to 120C. The heat needs to be controlled throughout the process. Place the pulled pork butt on the smoker and close the lid. The pork will take approximately 2 hours per kilogram. It is important to keep the lid closed at all times during the initial 1/2 of the cooking time. For the 4.5Kg pork butt, this would be the first 4.5 hours.

Tip: No matter what type of smoker you’re using, you need a good bed of coals for the heat source and some wood for flavour.  Don’t overload with wood or you’ll end up with over smoked meat. Add a few chunks at a time and keep proper air flow to the fire. You should get a thin blue coloured smoke rolling through the pit. If the smoke is thick and white it’s not getting enough oxygen to the fire. You’ll need to adjust the air flow and let it breath.

Once the first half of the cooking time is over, it is important to monitor the internal temperature. Once it hits 70C, wrap the butt in foil and put back in the smoker. Do not add any wood at this time.  when the temperature reaches 90C, it is done. This should take another 4.5 hours roughly. Do not go by the time but by the internal temperature. 

Take off the butt and leave to rest for at least 30 minutes. Open up and keep the jus. Pull apart and cover with the jus. 


If you prefer to do this in the oven, set your temperature to 130oC. Place the butt on a roasting tray lined with greaseproof paper and cover tightly with foil. Place in the oven and roast for 5-6 hours. Then turn up the temperature to 170oC and roast uncovered until the internal temperature reaches 90C. This should be another 2 hours roughly. If it turns too dark, cover with foil again. Do not go by the time but by the internal temperature. Remove from the oven, sit in the foil for at least 30 minutes. Open up and keep the jus. All apart and drizzle with the jus. Enjoy!

For more recipes and foodie news, check out the Tom Hixson blog.

Posted in Smoker Recipes By

george hixson

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