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🔥 Slow-cooked, smoky, and full of flavor, this Grilled Boston Butt is the ultimate BBQ centerpiece for your next cookout or summer party. 🐷
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When it comes to summertime grilling, few things beat the flavor of a juicy, slow-cooked Boston butt. This Boston butt recipe has become a go-to in our house when we’re hosting backyard BBQs or just craving that melt-in-your-mouth grilled pulled pork. The first time I made this, I had no idea how much flavor a well-seasoned Boston butt pork could pack. Now, it’s the most requested dish when friends and family come over.
Boston butt pork is the star of the show here. It’s rubbed with a flavorful mix of brown sugar, garlic, mustard, paprika, and more. You probably already have most of the ingredients in your spice cabinet.
Whether you’re new to smoking meat or a seasoned pitmaster, this recipe for Boston butt is easy to follow and delivers amazing results every. single. time. 🙌🏽
⭐ Why You’ll Love This Recipe
- Perfect for feeding a crowd
- Deep, smoky flavor with a caramelized crust
- Simple rub with pantry spices
- Can be adapted for oven or slow cooker
🛒 Ingredients & Substitutions
- bone-in Boston butt
- light brown sugar
- ground black pepper
- smoked paprika – substitute with regular paprika, but it won’t have the same smoky depth
- celery salt – substitute with regular salt plus a pinch of ground celery seed
- garlic salt – substitute with garlic powder and salt separately
- ground mustard – substitute with Dijon mustard, but reduce the amount slightly
- minced garlic – substitute with 1 teaspoon garlic powder
- celery seeds – substitute with fennel seeds for a different flavor, or omit if unavailable
✨ Variations
- Add cayenne for heat
- Mix in a little chili powder for depth
- Finish with your favorite BBQ sauce after shredding
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🔥 Tips
- Let the meat sit overnight with the rub for max flavor
- Always cook the fat side up for the juiciest result
- Use a drip pan with water or apple juice to add moisture and catch drippings
- Rest the meat for at least an hour to reabsorb juices
This Boston butt pork turns into rich, tender grilled pulled pork that practically melts in your mouth. Once you try this Boston butt recipe, it’ll be on repeat all season long!
❓ FAQs
Boston butt is a cut from the upper shoulder of the pig. Despite the name, it’s not from the rear.
Yes, though bone-in tends to have more flavor and moisture.
When the internal temp reaches 200°F to 205°F and it shreds easily with a fork.
Plan for about 10 hours of cook time plus resting.
Use a slow cooker. Add the rubbed pork with ½ cup apple juice and cook on low for 8 to 10 hours.
No, leave it on. Cooking fat side up helps keep the meat juicy as it renders and bastes the pork during the cook.
Yes, but adjust the cooking time. A 5-pound Boston butt will take roughly 6 to 7 hours total.
Coleslaw, baked beans, cornbread, mac and cheese, or potato salad are all classic BBQ sides that pair perfectly.
This is called the “stall” – usually around 160°F to 170°F. The meat’s surface moisture evaporates, cooling it down. Just be patient or wrap it in foil (Texas Crutch) to push through the stall faster.
Not necessary for this recipe for Boston butt pork, but you can spritz with apple juice or cider vinegar every hour after the first 4 to build bark and add flavor.
🍽️ Other Recipes You May Enjoy
Grilled Boston Butt
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Equipment
Ingredients
- 1 bone-in Boston butt, about 10 lbs
- ½ cup light brown sugar, packed
- 2 teaspoons ground black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons celery salt
- 2 teaspoons garlic salt
- 2 teaspoons ground mustard
- 2 teaspoons garlic, minced
- 2 teaspoons celery seeds
Instructions
- Pat the Boston butt dry with paper towels and place it in a tray.
- In a medium bowl, combine brown sugar, black pepper, smoked paprika, celery salt, garlic salt, ground mustard, minced garlic, and celery seeds.
- Rub the mixture over the pork, pressing gently to coat all sides. Refrigerate uncovered overnight.
- The next morning, preheat your grill or smoker to 250°F using indirect heat. Set up a drip pan filled with water or apple juice beneath where the pork will cook.
- Place the pork on the grill, fat side up, directly from the fridge. Cover and cook for 5 hours.
- Increase the temperature to 275°F and continue cooking, covered, until the pork develops a deep mahogany color, the bark has formed, and the fat cap has cracked (internal temp should be around 185°F to 190°F). This takes about 8 hours total.
- Wrap the pork tightly in two layers of aluminum foil to retain juices.
- Return the wrapped pork to the grill and cook until the internal temperature reaches 200°F to 205°F (about 2 more hours).
- Remove from heat and let rest, still wrapped, for 1 hour.
- Unwrap, remove the bone, and shred the meat with two forks.
- Serve and enjoy!
Notes
🥡 STORAGE
Store cooled pulled pork in an airtight container in the fridge for up to 4 days.♨️ REHEATING
- Skillet: Reheat pulled pork in a skillet over medium heat, adding a splash of broth or reserved juices, until warmed through.
- Oven: Preheat oven to 300°F. Place pork in a baking dish, cover with foil, and heat for 20 to 30 minutes.
- Microwave: Reheat on a microwave-safe plate covered with a damp paper towel at 50% power in 1-minute intervals.
- Air Fryer: Preheat to 350°F. Place the pork in a foil packet or small dish and heat for 5 to 7 minutes, or until hot.
❄️ FREEZING
Freeze in portioned freezer-safe bags with juices for up to 3 months. Thaw overnight in the fridge before reheating.💡 TIPS FOR BEST RESULTS
- Don’t skip the overnight rub – it adds deep flavor.
- Use a water or apple juice-filled drip pan to maintain moisture.
- Wrap tightly to preserve juices that keep the pork tender.
- Resting the meat allows it to reabsorb its juices, resulting in a better texture.
🍳 ALTERNATE COOKING METHODS
- Oven: Cook at 250°F in a roasting pan with a rack and cover with foil. Follow the same temperature increases and wrapping/resting steps.
- Slow Cooker: After applying the rub, place the pork in the slow cooker with ½ cup water or apple juice. Cook on low for 8 to 10 hours until tender.
- Electric Smoker: Use the same time and temperature guidelines as you would for a grill. Keep the water pan full and monitor internal temperature throughout.
♻️ LEFTOVERS
Leftovers are great in sandwiches, tacos, nachos, or mixed into mac and cheese or breakfast hash.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
