Smoky Barbecued Boston Butt
Indulge in the rich flavors of Smoky Barbecued Boston Butt, a mouthwatering dish that becomes the star of any backyard gathering. This recipe transforms a humble pork shoulder into a tender, smoky masterpiece. As it cooks slowly on the grill, the sweet and tangy sauce infuses the meat, creating an irresistible aroma that will have your neighbors drooling with envy. Ideal for a leisurely day at home, this dish allows you to enjoy quality time with family and friends while the grill does all the work. Whether served on its own with sides such as creamy potato salad or crunchy coleslaw, or piled high on a sandwich, this barbecued pork shoulder is sure to impress all who taste it!
10
Servings
480
Calories
14
Ingredients
Ingredients
pork roast, shoulder (Boston Butt)
6 1/2 lbs (none)
onion
1 medium (chopped finely)
garlic cloves
2 (minced)
butter
1/2 cup (melted)
brown sugar
1 cup (firmly packed)
ketchup
1 cup (none)
vinegar
1/2 cup (none)
water
1/2 cup (none)
Worcestershire sauce
2 tablespoons (none)
lemon rind
1 1/2 teaspoons (grated)
lemon juice
1 tablespoon (none)
hot sauce
1 teaspoon (none)
chili powder
1/2 teaspoon (none)
hickory chips
as needed (soaked)
Instructions
1
Begin by soaking your hickory chips in water for at least 8 hours to enhance the smoky flavor.
2
Prepare your charcoal grill by placing coals on one side and a pan of water on the other side beneath the grilling rack. Light the charcoal and wait approximately 20 minutes until the coals are white and ashy. Once ready, place the grilling rack on the grill and cover it for about 5 minutes to preheat.
3
While the grill heats up, melt the butter in a medium saucepan over medium heat. Sauté the chopped onion and minced garlic until they are tender and fragrant.
4
Add the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce, and chili powder to the saucepan. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 5 minutes, stirring occasionally. Remove the sauce from heat and set aside.
5
When ready to cook, insert a meat thermometer into the thickest part of the pork roast (avoiding any bone or fat). Place the roast fat side up on the grill over the pan of water. Toss a handful of soaked hickory chips over the hot coals to generate smoke.
6
Cover the grill with its lid, ensuring the vents are positioned over the meat to help circulate heat and smoke. Cook the pork shoulder over low coals for approximately 3 hours, turning it halfway through the cooking time. To maintain heat and smoke, add more charcoal and hickory chips every 30-40 minutes. I recommend using tongs to quickly slip them in from the side.
7
After 3 hours of cooking, baste the pork roast generously with your prepared sauce. Cover and continue cooking for an additional hour or until the meat thermometer registers 160 degrees Fahrenheit. Remember to baste frequently with the sauce to build flavor.
8
Once cooked, allow the roast to rest for 10 to 15 minutes before slicing. This resting time helps retain its juices.
9
Serve the smoky, tender slices of pork with your favorite sides such as potato salad or coleslaw, or add it to sandwiches for a delicious treat!
Nutrition Information
32g
Fat
30g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Barbecued Boston Butt?
It is a tender, smoky pork shoulder dish cooked slowly on a charcoal grill and finished with a sweet and tangy homemade barbecue sauce.
How many servings does this recipe yield?
This recipe is designed to provide 10 servings.
How long should I soak the hickory chips?
You should soak the hickory chips in water for at least 8 hours prior to cooking to enhance the smoky flavor.
What size pork roast is required?
You will need a pork shoulder (Boston Butt) weighing approximately 6 1/2 pounds.
How do I set up the charcoal grill for this recipe?
Place coals on one side of the grill and a pan of water on the other side beneath the grilling rack to create an indirect heating environment.
How long does it take for the charcoal to be ready?
Light the charcoal and wait about 20 minutes until the coals are white and ashy before you start cooking.
What ingredients are in the homemade barbecue sauce?
The sauce contains butter, onion, garlic, brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind and juice, hot sauce, and chili powder.
How do I prepare the barbecue sauce?
Sauté the onion and garlic in butter, then stir in all other sauce ingredients, bring to a boil, and simmer uncovered for 5 minutes.
Where should I place the meat thermometer?
Insert the meat thermometer into the thickest part of the pork roast, making sure to avoid any bone or fat.
Which side of the pork should face up on the grill?
The pork roast should be placed on the grill with the fat side facing up.
How do I use the hickory chips during cooking?
Toss a handful of soaked chips over the hot coals at the start of cooking and add more every 30 to 40 minutes.
Why should the grill vents be positioned over the meat?
Positioning the vents over the meat helps to circulate the heat and smoke effectively around the roast.
How long is the initial cooking phase?
The pork should cook over low coals for approximately 3 hours before you begin the basting process.
Do I need to turn the meat while it grills?
Yes, you should turn the pork shoulder once, halfway through the initial 3-hour cooking period.
How often should I add more charcoal?
To maintain consistent heat, add more charcoal every 30 to 40 minutes throughout the cooking process.
When do I start basting the pork with sauce?
Begin basting the pork roast generously with the prepared sauce after the first 3 hours of cooking.
What is the target internal temperature for the pork?
The pork is fully cooked when the meat thermometer registers 160 degrees Fahrenheit.
How much longer does the pork cook after the initial basting?
Continue cooking for an additional hour after the first baste, or until the target internal temperature is reached.
How long should the roast rest after being removed from the grill?
Allow the roast to rest for 10 to 15 minutes before slicing to help retain its juices.
What are some recommended side dishes for this meal?
This dish pairs perfectly with creamy potato salad or crunchy coleslaw.
Can I serve this pork in sandwiches?
Yes, the tender, smoky slices are excellent when served on their own or piled high on sandwich buns.
How many calories are in one serving of this dish?
There are 480 calories per serving.
What is the fat content per serving?
Each serving contains 32 grams of fat.
How many carbohydrates are in a serving?
Each serving contains 30 grams of carbohydrates.
What is the protein content per serving?
Each serving provides 25 grams of protein.
How many ingredients are needed for this recipe?
The recipe requires 14 specific ingredients including the pork, sauce components, and wood chips.
What type of wood chips are recommended?
The recipe specifically recommends hickory chips for a classic smoky barbecue flavor.
Is the barbecue sauce spicy?
The sauce has a mild kick from the teaspoon of hot sauce and half-teaspoon of chili powder, but it is balanced by the sugar and ketchup.
What type of heat is used to cook the meat?
The meat is cooked using indirect heat by placing it over a water pan rather than directly over the hot coals.
Can I use a different cut of pork?
While Boston Butt is recommended for its fat content and tenderness, other pork shoulder cuts can be used as long as they are of similar weight.