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December 05, 2022
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.
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!
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.
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.
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.
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.
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.
Cheshire Pork Boston Butt (or any Boston Butt of your choice)
Heath Riles BBQ Hot BBQ Rub
Heath Riles BBQ Peach Rub
Heath Riles BBQ Pork Injection & Brine (1/4 cup for one butt)
Apple Juice (12 oz for one butt)
Yellow Mustard (or any binder of your choice, or you don't have to use a binder)
Heath Riles BBQ Tangy Vinegar Sauce (to wrap)
Get grill up to temperature, our goal was to cook at 250º but our cooker ranged from 235º-250º during our cook.
Trim butt if you wish.
Mix pork injection and apple juice using a blender cup or an actual blender. You will need 1/4 cup of Heath Riles BBQ Pork Injection & Brine and 12 oz of apple juice PER BUTT.
Inject butt using a grid-like pattern.
Apply mustard or binder of your choice to butt.
Season with Heath Riles BBQ Hot BBQ Rub and then with Heath Riles BBQ Peach Rub.
Place your butt on your cooker fat side up. For this cook, we used the Goldens' Cast Iron Cooker with our place setter inside. Our grill was at 250º.
Put in your ChefAlarm if you wish.
Our butt cooked for 9 hours and we pulled it at about 202º-203º.
Remove butt from cooker and wrap with Heath Riles BBQ Tangy Vinegar Sauce and foil.
Allow butt to rest while wrapped for about 1 hour.
February 02, 2023
February 02, 2023
February 02, 2023