Best Smoked Boston Butt With Carolina Vinegar Sauce Recipes

NORTH CAROLINA-STYLE PULLED PORK

Steps:

• In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground black pepper, onion powder, and salt. Rub spice mixture into the roast on all sides. Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
• Prepare a grill for indirect heat.
• Sprinkle a handful of soaked wood over coals, or place in the smoker box of a gas grill. Place pork butt roast on the grate over a drip pan. Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours. Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
• Remove pork from heat and place on a cutting board. Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks. This requires patience.
• In a medium bowl, whisk together cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Continue whisking until brown sugar and salt have dissolved. Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork. Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

NORTH CAROLINA STYLE SMOKED BOSTON BUTT

Steps:

• THE PREP WORD.
• 1 - Mix all these ingredients together as the rub for your smoked Boston Butt. This will store for weeks in an airtight container in your refrigerator.
• 2 - Apply a thin coat of mustard to the butt. You can use the cheap stuff or if you like it a little more tangy, use dijon mustard. The mustard provides some flavor, but also provides a base for the rub to stick to.
• 3 - Generously rub your butt with the rub recipe above. Wrap it up and let it sit overnight in the refrigerator to allow the spices to penetrate the meat.
• 4 - Buy a cheap spray bottle and fill it with Apple Juice and olive oil. You will spray the Boston Butt during cooking with apple juice to add flavor and to keep it moist as you cook. I recommend the dollar tree because the spray bottle will be done after this and you can buy a new one for $1.00.
• COOKING.
• 1 - Heat your BBQ to 225F degrees and put your butt on the grill. Indirect heat works the best and add your favorite soaked wood chips to add the smoked flavor.
• 2 - Plan on cooking the smoked Boston Butt about 60-90 minutes for every pound in the roast.
• 3 - Every 2 1/2 hours, open it up and turn the roast to ensure even cooking. Use the Spray bottle to spray your roast with combination of apple juice and olive oil to keep it moist.
• 4 - The meat is done when the internal temperature is above 190F degrees. The lower you keep the temperature, the more moist the meat will be.
• 5 - Don't be afraid to start early because it can take longer than expected. If it gets done early, you can always wrap it in foil and put it in a cooler. It will keep warm for hours after it is done. At least let the smoked Boston Butt sit for about an hour after you take it off the grill so you don't burn your fingers as you pull the meat.
• 6 - Serve with your favorite sides, salads, and drinks.
• You may consider cooking 2-3 smoked Boston Butts as your whole neighborhood will be stopping by to check what is cooking because of smells that will have tempted them all day long.
• Enjoy this recipe! Let us know what other recipes or tips you have for cooking the ultimate Smoked Boston Butt!

SMOKED BOSTON BUTT WITH CAROLINA VINEGAR SAUCE

Steps:

• Smoked Boston Butt:.
• Soak mesquite wood chips in water for at least 30 minutes.
• Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
• In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
• Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11-12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone. Serve with Carolina Vinegar Sauce or your favorite barbecue sauce.
• Carolina Vinegar Sauce.
• In a medium bowl, combine vinegar, brown sugar, red pepper, salt, black pepper, hot sauce, and smoked paprika. Cover, and refrigerate for up to five days.