Boston Butt

[Bob Mann]

I cooked a 5 pound Boston butt on my 18 1/2" WSM. I injected it with apple cider and apple cider vinegar. I coated it with my standard pork rub (sucralose, chili powder, paprika, garlic powder, onion powder, salt and pepper).
I cooked it at 250F in an uncovered aluminum pan for about 3 hours then foiled for about another 2 1/2 hours, until tender with a bamboo skewer. I wanted it chunky, so I pulled it by hand.
It came out flavorful, juicy and tender!

On the WSM.

Ready to be foiled.

Done, ready to be pulled.

Ready to eat.

Beer o' the day.

Thanks for looking.

 

[Mildo]

Nice, juicy PP. I like it in the pan Bob. I have to try this too.

 

[Hamilton Barnes]

looks great!!

 

[Tony R]

Nice work Bob.
Now I want some pulled pork.

 

[Chris Lynch]

Bob...that looks fantastic!

 

[Mike Coffman]

Awesome pulled pork Bob! I have got to try the pan method on my
next pulled pork cook.

 

[Paul Kastner]

The pulled pork looked perfect. Bet it tasted perfect too.

 

[Tim McCann]

Looks great!

 

[Mike Cosgrove]

Do you prefer the pan method? I've never tried it.

 

[Derek Stapleton]

Great looking pulled pork! Personally I prefer to have the fat render away from the butt, giving a bit more bark, but that's just my opinion. How does the sucralose work in place of sugar in your rubs?

 

[NeilH]

Nice looking pork Bob. Looks great.

 

[Bob Mann]

Do you prefer the pan method?

I find it very easy and reliable

How does the sucralose work in place of sugar in your rubs?

It doesn't carmalize quite the same as sucrose, but the taste is the same.

 

[JimmyE]

I never panned it from the beginning either, but I will try that next time. Thanks for the post.

 

[Wolgast]

Well done mate...Looks stellar!

 

[S Riddell]

PP looks great! Pass some this way!!

 

[Andy Beers]

Great lookin PP