Barbecued Pork Shoulder Boston Butt Recipes

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BBQ PORK SHOULDER



BBQ Pork Shoulder image

This recipe is authentic Kansas City, Missouri barbeque. Trust me, they know barbeque. Try this recipe, is it absolutely amazing and you can't beat the outstanding flavor. You'll need to plan ahead. PLEASE TRY, you won't be dissapointed. The result is worth every bit of extra effort. I'd appreciate any feedback you have.

Provided by Delish

Time P1DT9h

Yield 8-10 serving(s)

Number Of Ingredients 27

1 (6 -8 lb) bone in pork shoulder
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons pepper
3 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon celery seed
1 teaspoon cayenne pepper
1 teaspoon ginger
1 teaspoon turmeric
1 1/2 cups cider vinegar
1 small onion, minced
1 teaspoon red pepper flakes
1 tablespoon kosher salt
1/4 cup brown sugar
1 teaspoon pepper
3 cups cider vinegar
3 tablespoons molasses
2 tablespoons dark corn syrup
1 cup chili sauce
1/3 cup brown sugar
2 teaspoons kosher salt
2 tablespoons hot sauce
2 tablespoons Worcestershire sauce
2 teaspoons red pepper flakes
1 teaspoon pepper

Steps:

  • Combine dry rub ingredients and rub all over pork shoulder. Cover and refrigerate for 24 hours.
  • Combine ingredients for basting sauce and mix thoroughtly; cover and refrigerate overnight to blend flavors.
  • Preheat oven to 250. Place pork shoulder in roaster pan with a rack underneath. Brush some of the basting sauce over pork. Cook for 8-9 hours or until pork falls apart, basting every hour.
  • Meanwhile, combine barbeque sauce ingredients in saucepan and bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Serve with pork.
  • It would be great served on buns with the sauce.

Nutrition Facts : Calories 1029.2, Fat 62.3, SaturatedFat 21.4, Cholesterol 241.5, Sodium 4766.8, Carbohydrate 48.3, Fiber 4.8, Sugar 33.3, Protein 60.8

BARBECUED PORK SHOULDER (BOSTON BUTT)



Barbecued Pork Shoulder (Boston Butt) image

I love to grill on my charcoal grill. This is one of those recipes that makes the neighbors wander over to ask what I'm cooking....it smells so good and the smell drifts for several hours! This is a recipe for a day you'll be spending at home. But don't worry, you can do other things while its cooking, or just sit around watching a movie or a ball game! Fun times! Hickory chip soaking time is not included in the prep and cook time.

Provided by breezermom

Categories     Pork

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 15

6 1/2 lbs pork roast, shoulder (Boston Butt)
1 medium onion, chopped finely
2 garlic cloves, minced
1/2 cup butter, melted
1 cup brown sugar, firmly packed
1 cup ketchup
1/2 cup vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons lemon rind, grated
1 tablespoon lemon juice
1 1/2 teaspoons lemon juice
1 teaspoon hot sauce
1/2 teaspoon chili powder
hickory chips

Steps:

  • Soak your hickory chips for at least 8 hours.
  • Place the charcoal on one side of the grill, place a pan of water on the other side (under the grilling rack). Fire up the coals, and spread them out once they are white and ashy (about 20 minutes). Place your grilling rack on the grill, and let it sit for about 5 minutes covered.
  • While the charcoal is getting hot, saute the onion and garlic in butter in a medium saucepan until tender. Stir in the brown sugar, ketchup, vinegar, water, Worcestershire sauce, lemon rind, lemon juice, hot sauce and chili powder. Bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, stirring occasionally. Remove sauce from heat.
  • Insert the meat thermometer into the thickest part of the roast, making sure it doesn't touch bone or fat. I usually just insert the thermometer after it has cooked a while to check for doneness. Place the meat (fat side up) on the grill over the pan of water (this will keep your meat moist). Toss some hickory chips over the charcoal to create some great smoke. Cover with the lid, and make sure the vents are open over the meat to draw the heat and smoke towards the meat. Cook over low coals for 3 hours, turning the roast halfway through the cooking time. You will need to add charcoal and hickory chips about every 30-40 minutes to keep the fire and smoke going. I slip them in the side and flick them over to the active charcoal with a tong! After cooking for 3 hours, baste the roast with the sauce. Cover and cook an additional hour or until the thermometer registers 160 degrees. Baste frequently with the sauce.
  • Let stand 10 to 15 minutes before slicing.
  • Serve sliced with potato salad or cole slaw, or you can put it on sandwiches.

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE



Award Winning Competition Barbecue Pork Butt Recipe image

Provided by Food Network

Categories     main-dish

Time 7h15m

Yield 12 servings

Number Of Ingredients 43

One 8-pound pork butt
Brine, recipe follows
Garlicky Marinade, recipe follows
Dry Rub, recipe follows
Cider Mop Spray, recipe follows
Barbeque Sauce, recipe follows
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar
1/2 cup onion, chopped
1/4 cup water
1/4 cup Worcestershire sauce
3 tablespoons plus 1 teaspoon garlic, coarsely chopped
2 tablespoons low-sodium soy sauce
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
2 tablespoons canola oil
1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
5 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
1/4 teaspoon ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
Cider vinegar

Steps:

  • Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
  • Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
  • After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
  • Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
  • Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
  • Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
  • Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
  • Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

CROCK-POT BOSTON BUTT SHOULDER FOR PULLED PORK



Crock-Pot Boston Butt Shoulder for Pulled Pork image

I prefer using a smoker, but this is excellent as well. The preparation is the same as for a smoker.

Provided by Red_Apple_Guy

Categories     Pork

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 3

5 lbs boston butt
1/3 cup yellow mustard
1/2 cup your favorite barbecue rub (your favorite kind)

Steps:

  • Rinse roast and remove as much fat from the outside as is practical.
  • Dry the roast and slather with mustard.
  • Add enough rub to cover the roast evenly (don't be stingy).
  • Using hands, rub the spices and mustard into the roast on all sides.
  • Place 1 1/2 inch balls of aluminum foil in a 4 or 5 quart crock pot to raise the roast above liquids that will collect in the pot.
  • Place the roast into the crock pot and set on low.
  • Cook the roast until it is 190 to 200F internal temperature.
  • During the cook, the liquids collected may be removed and chilled for defatting.
  • Depending on how "hot" your crock pot cooks, this may take 8 to 12 hours on low or 5 to 8 hours on high. I recommend using temperature rather than time.
  • Another indication of doneness is to try to remove the blade bone by hand. If it can be easily removed, it is done.
  • Rest the roast until it can pulled apart by hand or with forks. Remove fat as you pull the pork.
  • Wet the roast with a portion of the defatted juices and mix.
  • Serve with your favorite sauce, applied on the side or on top for sandwiches.

Nutrition Facts : Calories 486.9, Fat 30.3, SaturatedFat 10.5, Cholesterol 148.8, Sodium 479.7, Carbohydrate 8.3, Fiber 0.6, Sugar 5.5, Protein 42.4

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