If you’re craving a comforting and flavorful dish, look no further than this mouthwatering pulled pork barbecue recipe. With tender Boston butt slow-cooked to perfection and a harmonious blend of sweet and tangy barbecue sauce, it’s a meal that will bring the taste of grilled BBQ to your table.
Pulled Pork Barbecue
When it comes to classic American comfort food, few dishes can compete with a delectable pulled pork. At the heart of this beloved meal lies the Boston butt, a cut of pork that offers rich flavor and tenderness when properly prepared.
What is Boston Butt?
Many people might assume that the term “Boston Butt” refers to a cut from the pig’s backside, but that’s a common misconception. Instead, this cut comes from the upper shoulder area. The name traces back to colonial times when butchers used barrels called “butts” to store and transport less desirable cuts of meat. While these cuts weren’t highly prized in the past, they have since become the foundation of delicious slow-cooked pulled pork.
Pork Barbecue: Seasoning for Flavor
To prepare the pork, season it all over with salt and pepper. This is also the time to add a seasoning rub if you want to use one. Use a prepared rub or make your own with brown sugar and spices. Apply it liberally to entirely coat the pork. You can grill it right away or let it sit in the refrigerator for 30 minutes to 8 hours. However, do not let it sit for longer than 24 hours, or it can alter the texture and flavor of the pork.
Preparing the Pork Butt: Searing for Flavor
First, sear the pork on a grill to brown it. Browning the meat not only enhances its flavor but also seals in juices. Cook it with the fatty side facing up; this way, the fat will baste the meat as it cooks. By the time the meat reaches an internal temperature of 165°F, it should be nicely browned and ready for the slow cooker.
The Slow Cooking Process: Tenderizing to Perfection
Once you transfer the pork to the slow cooker, the long cooking time tenderizes the meat, creating a fall-off-the-bone texture. To prevent the pork from soaking in excess fat, elevate it by placing it on a rack or using crumpled aluminum foil at the bottom of the cooker. This little trick keeps the meat out of the rendered fat, ensuring a delicious final product.
Knowing When the Pork Barbecue is Done: A Tender Test
Once the pork has finished cooking, the lean meat will easily separate from the fat. You can take a fork and pull the meat into long strips or chunks, and it will be very tender. If you test it while it is still cooking in the slow cooker and a piece doesn’t pull very easily away from the main pork butt, it is not ready. Let it cook a little longer.
Enhancing Flavor: Barbecue Sauce Variations
To complement your pulled pork, consider experimenting with different barbecue sauces. If you don’t have a go-to recipe, there’s a simple shortcut! Mix an equal amount of a thick, sweet barbecue sauce with a thin, vinegar-based sauce. This combination appeals to a variety of taste preferences, balancing sweetness and tanginess.
Make a Pork Barbecue Sandwich
In many areas, it is traditional to pair coleslaw with pulled pork barbecue. While some enjoy it as a side dish, others prefer to make a sandwich and pile it high with coleslaw, while smothering the pork in sweet or tangy barbecue sauce. Another way to serve pulled pork is to chop it to make it easier to bite. Then top it with extra sauce and your favorite garnishes. Consider options like pickles, fried onions, pickled onions, or hot sauce, all served on a potato roll, sesame seed bun, white bun, or hearty crusty bread.
Don’t Forget the Sides
Pair your sandwich with sides such as pickles, baked beans, fries, potato salad, or potato chips for a complete meal that’s sure to please. Other side items ideas include macaroni and cheese, hushpuppies, grilled corn on the cob, or onion rings. Desserts include banana pudding, fruit cobbler, or watermelon.
Whether you’re hosting a backyard barbecue or enjoying a cozy dinner at home, Pork barbecue is delicious, “pulled” or chopped into smaller pieces and made into sandwiches, which are a crowd favorite.
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Boston Butt Pork Barbecue
Equipment
- grill
- food thermometer
- aluminum foil
- slow cooker
Ingredients
- (1) 8-10 pound Boston pork butt
- salt
- pepper
Instructions
- Preheat a charcoal grill to 400°F. Use a tin pan under the grill grate to catch grease that cooks out of the pork.
- Cut any excess fat off the Boston butt. Then generously salt and pepper all sides. Using a heat-deflecting plate for indirect heat, place the pork butt on the grill (fatty side up so the rendered fat will baste the pork). Cook with the lid on for 1 hour. Then reduce the temperature to 300°F and continue cooking for 2-3 hours or until a meat thermometer inserted in the thickest part registers 165°F.
- At 165°F, remove the pork butt from the grill. In a slow cooker, use a fitted rack or ball up sheets of aluminum foil and place them in the bottom of the crock. Place the pork butt on the rack (or on aluminum foil) and cover it with the lid. The grid or foil will elevate the pork so it does not sit in any fat that cooks out.
- Cook on high for 3-4 hours until the pork is fall-off-the-bone tender and the lean pork pulls easily away from any remaining fat.
- Remove from the slow cooker and pull off all the meat, discarding any fat. Chop if desired and serve with barbecue sauce.