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Boston Butt (Pulled Pork Sandwich) Recipe on the Outlaw Smoker

May 11, 2021 2 Comments

Boston Butt (Pulled Pork Sandwich) Recipe on the Outlaw Smoker

 

WHAT HEATH USED IN THIS RECIPE:

INGREDIENTS:

Garlic Jalapeño Coleslaw Ingredients / Recipe:

**Mix ingredients together and place in refrigerator for flavors to merry.

DIRECTIONS:

  1. Trim Boston Butt to your liking, we did not trim much off of this and we left the fat cap on.
  2. Put binder on butt, we used yellow mustard.
  3. Season butt with Heath Riles BBQ Pecan Rub and then Heath Riles BBQ Sweet BBQ Rub. (You can purchase both of these rubs in the Sweet & Savory Flavor Fusion Bundle on our website)
  4. Get smoker up to temperature, we cooked at 275º and used Royal Oak Charcoal and Hickory wood for this cook.
  5. Place butt on smoker fat side up and cook to approximately 140º, this was about 3 and a half hours for us. We did spritz our butt about every hour with water (you can use apple juice or whatever liquid you prefer).
  6. Once butt reaches 140º we wrapped with our Heath Riles BBQ Tangy Vinegar Sauce and foil and placed this back on the smoker.
  7. Cook butt to an internal temperature of 200º, this was another 2 and a half hours for us. Total cook time was 6 hours.
  8. Allow cooked butt to rest for 1 hour.
  9. Make coleslaw (recipe above) if you plan to make delicious pulled pork sandwiches!
  10. Shred your meat and top with Garlic Jalapeño Coleslaw and Tangy Vinegar Sauce on your bun! Enjoy this deliciousness!

Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.


2 Responses

Chris
Chris

October 04, 2021

What size pork butt?

Kevin Bongard
Kevin Bongard

August 01, 2021

Great Video Heath,
Your rib recipe got us a 7th place call at the Blues ,& Brews comp…..now switching to your pork butt recipe…..I’m at altitude above 6 500 ft….what internal temp would be good for this recipe.
Water boils at 198° here

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