The Baddest Boston Butt  
10-12     9-10 hours     Smoke     Pecan
The Boston Butt has different names, but it’s simply the upper shoulder of the pig. The specific name comes from prior to the American Revolution when butchers in Boston would ship their pork in barrels that were called “butts,” common on ships in the Boston Harbor. The trick with pulled pork is that you must keep smoking low and slow until the internal temperature of the meat reaches 205ᵒ F. That’s when the collagen and fat between the meat fibers melts and becomes succulent enough to pull apart.
1 (8-9-pound) Boston Butt
¼ cup mustard
1/3 cup Memphis Dry Rub (found in Rubs & Pastes )
1½ cups Slap Yo Mama BBQ Sauce (found in Top This ) , divided
1 cup orange juice
1 cup apple juice
1 cup apple cider vinegar
½ cup salt
  1. Rub the Boston butt all over with the mustard and apply the Memphis Dry Rub liberally.
  2. Place the butt in a dish or pan and cover with plastic wrap. Refrigerate overnight.
  3. Preheat the smoker to 225°F and add wood.
  4. Remove the butt from the refrigerator, but do not rinse.
  5. In a medium bowl, whisk together ½ cup Slap Yo Mama BBQ Sauce, orange juice, apple juice, apple cider vinegar, and salt. Reserve the remaining BBQ sauce for serving.
  6. Pour the juice mixture into a clean spray bottle, reserving 1 cup in the bowl.
  7. Using the reserved liquid, fill a meat injector and inject the butt on the top and sides, but not the bottom.
  8. Place the butt on the smoker and smoke for 6 hours, spraying with the juice mixture every 2 hours. Minimize peeking. If you’re looking it ain’t cooking.
  9. Spray the butt one more time, wrap it tightly in butcher paper or aluminum foil, and return it to the smoker for about 3-4 more hours. For optimum pulling/shredding ability, do not remove it from the smoker until a digital thermometer reaches 205°F.
  10. Unwrap the meat, spray with the remainder of the juice mixture, and let it rest for 15-20 minutes before shredding it with forks or bear claws.
  11. Serve the pulled pork with the reserved Slap Yo Mama BBQ Sauce.
I love to pair my pulled pork sandwiches with a crunchy Coleslaw. Try it with Sweet Slaw (found in Side Notes ) .