Fire up your pit, and check out this killer game day Boston butt recipe for sandwiches, sliders, and nachos. Ready, set, go…
Killer Hogs Game Day Boston Butt Recipe Video Tutorial
For this recipe we’re going to cook a 10 pound Boston butt. Look for one with good marbling (fat content).
Cleaning And Seasoning Your Butt
Once it’s trimmed and cleaned up, it’s time to slather the pork shoulder up with a binder. This can be many things, but is usually either yellow mustard or olive oil. The binder helps the rub stick to the meat.
Next up, season the pork with your go-to rub. Used here was the great Killer Hogs Hot Rub – use any spice blend you want. Just make sure you coat the pork butt evenly on all sides. Then let it sit at room temperature for ~15 minutes before putting it on the heat, so it can sweat through the rub.
Smoking Your Pork Butt
Target cooking temperature is 275ºF – add a couple chunks of smoke wood if you want.
Put the pork butt on the pit, close the lid, and let it cook. You don’t want to open and close the lid unless it’s necessary, to keep cooking temperature stable.
After about 1 hour of cooking, spritz with equal parts red wine vinegar and water. Repeat every 1 hour after that.
Wrapping Your Butt
The next part comes around 3 1/2 hours into the cook. At this point, you have all the color you want on the meat, and the bark should have formed. To protect the pork butt, wrap it in aluminum foil – to keep some extra moisture inside, spritz before tightly wrapping.
Place the butt back on the smoker, and insert a meat probe in the thickest part. Cook until core temp reaches 198ºF, then move off the heat and unwrap (carefully!)
Glazing Your Game Day Boston Butt
Time to glaze the butt! You can use your favorite BBQ sauce. The glaze used here consists of:
- 12 oz Killer Hogs BBQ sauce
- 4 oz Apricot preserves
- 4 ounces Honey
- 4 oz Apple cider vinegar
Put the butt back on the smoker for 15 minutes, just enough for the glaze to set.
When the pork butt is ready, let it rest shortly. Then carve it up, and use in your pulled pork sandwiches, sliders, and nachos.