I am not sure why they call the big hunk of meat you use to make pulled pork a Boston Butt. That particular hunk of meat comes from the shoulder of the pig, nowhere near the rear end.
Either way, I love pulled pork sandwiches. There are so many ways to make them as there is days in the week.
I love to cook mine in my bullet smoker low and slow. You know one of those weekends when you are in the house anyway. Perhaps cleaning or on a wonderful rainy day. I love puttering around the house on those rainy days.
You could slip this in the smoker and go back to bed, or watch TV. Thanks to modern technology everything is on demand. Instant gratification. Everything is at your finger tips. All your favorite TV shows you can now enjoy anytime.
This roast takes about 7-10 hours to cook so sit back and get caught up on your blogging, laundry or what ever. Go out and check on it every so often. Stoke the coals and such.
Just remember dont burn your house down.
Boston Butt Pulled Pork
Ingredients:
2 tablespoons black pepper
1 (8-10 pound) bone-in Boston Butt pork shoulder
1 cup Cajun seasoning
1 cup packed light brown sugar
Mesquite wood chips soaked in water for at least 1/2 hour.
Directions:
In a medium bowl combine the black pepper, Cajun seasoning and brown sugar. Rub seasoning mixture on all sided of the pork. Wrap pork in plastic wrap and refrigerate for 2 hours.
Preheat smoker to 225-250 degrees.
Sprinkle soaked wood chips over coals. Place pork fat side up in a disposable aluminum pan add place in smoker. Cook covered with lid for 7-10 hours or until a meat thermometer inserted in thickest portion registers 190 degrees. Remove from heat, reserve pan drippings and let stand for 30 minutes. Shred meat discarding fat and bone. Serve with pan drippings or your favorite barbecue sauce if desired.
Peace be with you,
Veronica
