You’ll love my Georgia Heat Boston Butt if you need a versatile recipe. I pull out all the stops for this cut of meat, including an apple injection, gourmet seasonings, and a glaze that is to die for. Don’t be intimidated, though. This pork shoulder is easy to pull together.
The best part might be the leftovers. Eat your pork on its own, make a sandwich (my favorite!), or try one of our additional serving ideas. Nothing goes to waste in my kitchen, and you’ll want to savor every bite.
Georgia Heat Boston Butt Recipe | Heath Riles BBQ
Good things take time, including this fabulous pork shoulder recipe. It’s cooked low and slow, giving it the ultimate fall-off-the-bone tenderness. This recipe is a prime example of fix it and forget it. Who has time to babysit the pit all day? Not me, and I’m sure you have other things to do as well, like checking the score.
With minimal effort, you’ll have a decadent, moist pork butt ready to be shredded. This will be one of your new go-to meals!
The Ingredients
My favorite recipes call for less than ten ingredients, this one included. With a few carefully chosen rubs and sauces, you’ll be unstoppable in the kitchen. Here’s what you need to add to your shopping cart.
Boston Butt. Depending on where you live, it’ll be called a pork butt or pork shoulder. This pork cut comes from the shoulder's top portion, despite its cheeky title.
Heath Riles BBQ Hot BBQ Rub. This beautiful blend of spices helped me bring home the gold at the 2022 Memphis in May Rib Championship. I’m confident it’ll make you a winner as well. You can use it on ribs, pork, turkey, chicken, beef, and anything else that needs a little Louisiana heat.
Heath Riles BBQ Peach Rub. Nothing says Georgia like a burst of peach flavor! This rub is fruity, sweet, and a little sassy. You’ll love the taste it gives pork! I always think this flavor is perfect for Spring, but you can enjoy it all year long.
Heath Riles BBQ Pork Injection & Brine. I created this injection while competing in the MBN BBQ Circuit, and it’s been a favorite ever since. After several requests, I knew I had to bottle it up to share with the world. This multi-taster features brown sugar, garlic, salt, pepper, and a secret blend of other spices. Use it as an injection or brine; the choice is yours.
Apple Juice. I mixed my pork injection with apple juice to help balance the spicy notesThis gives the meat an exciting burst of flavor without overpowering its natural tastiness.
Mustard. I used French’s mustard as my binder. I love this option because it gives the meat a little twang and helps the spices stick. I recommend using smooth mustard for the best results.
Heath Riles BBQ Tangy Vinegar Sauce. Vinegar-based BBQ sauce is a must for any home chef, but many taste too sour. I wanted a tangy and sweet sauce, so I created this one. I love using it on ribs and other pork cuts, but you can use it on anything your heart desires. Try adding to it your salads for a unique dressing.
The Smoker Setup
Here’s a rundown of the main equipment I used for this cook. Find more of my pitmaster must-haves in the equipment and tools section.
- Cast Iron Cooker. I used the Goldens’ Cast Iron Cooker for this recipe. I love this setup because it lasts years and holds its heat. This pit is great for small spaces and has plenty of room for prepping your meat. You'll love the searing plate if you make a lot of steaks.
The Process for Making Georgia Heat Boston Butt
A detailed demonstration of this recipe can be found in the recipe card and video at the bottom of the post. Here’s a brief overview of how I pulled this Boston Butt together.
- Fire up the grill. I stoked the Goldens’ with Royal Oak Charcoal and fired it up to a range of 235℉-250℉. The Goldens’ held this range all night without extra charcoal.
- Trim and inject. My Boston Butt came ready to go, so I went straight to the injection. I mixed 12 ounces of apple juice with ¼ cup of Pork Injection & Brine until smooth. Then, I injected the pork using a grid pattern, using all 12 ounces of injection. I switched the angle of my injector to fit in as much as possible.
- Add binder and seasoning. Once the pork butt was plump, I drizzled it with mustard and rubbed it in. Then, I added a good layer of my Hot BBQ Rub, followed by a dusting of Peach Rub. I started with the sides of the meat and ensured each little bit had seasoning.
- Cook low and slow. I placed my Boston Butt on the Kamado fat-side up and let it go for about 9 hours. At this time, my 8-9 pound cut of meat was at 200℉ internally. You may have to adjust the cooking time if your meat differs in size. I like starting my cook in the evening, so the meat is ready to go in the morning.
- Wrap and rest. I lined a baking tray with foil and removed the pork from the Goldens’. Then, I drizzled the Boston Butt with about ½ a bottle of my Tangy Vinegar Sauce. I wrapped the meat and let it rest for an hour. The only thing left to do was dig in!
The Results
This pork butt was juicy and tender. It came out of the pit with a gorgeous golden crust, and adding BBQ Sauce only improved it! The meat was infused with sweet fruit notes, tangy sauce, and a little heat on the back end. That’s meal prep done my way!
Serving Suggestions for Georgia Heat Boston Butt
You can enjoy this meat independently, but I love using it for multiple recipes. Here are some of my favorite ways to devour this Boston Butt.
- Pulled pork sandwiches. Toss the shredded pork with Tangy Vinegar BBQ Sauce, top with slaw, and serve on your favorite bun. Add some chips, and you have a complete meal!
- Nachos. Enjoy a meal that rivals your favorite hole-in-the-wall by scooping pulled pork over tortilla chips. Add some white queso, pickled jalapeños, Tangy Vinegar BBQ Sauce, sour cream, salsa, and cheddar cheese. The perfect game day treat.
- Breakfast casserole. Add a scoop of pulled pork to your favorite quiche. It’ll add bulk and flavor.
- Quesadillas. Keep dinner fun and simple by crafting these tasty BBQ quesadillas. They also make a fabulous game-day appetizer.
- Pizza. Add a drizzle of Tangy Vinegar BBQ Sauce to your favorite pizza crust and top with mozzarella, jalapenos, olives, and a heaping scoop of pulled pork. Pizza night will never be the same again.
Storing Pulled Pork
With all these delicious ideas, I doubt you’ll have any leftovers. If you do, store them in the fridge covered for up to 4 days or vacuum-sealed for up to 3 months. You can also freeze leftover pork (after vacuum-sealing it) for up to 6 months.
Equipment and Tools
Goldens’ Cast Iron Cooker, Royal Oak Charcoal, cutting board, meat injector, baking tray, heavy-duty aluminum foil, ThermoWorks Infrared Thermometer, YETI Tundra 65 Hard Cooler, and insulated gloves for handling meat.
