Grilled Boston Butt

No ratings yet

This juicy Grilled Boston Butt is slow-cooked with a bold dry rub and smoky flavor - perfect for gatherings and backyard BBQs!

Prep Time15

Cook Time10

Additional Time8

Total Time18 15

Course: Main Course, Sandwich

Cuisine: American

Servings: servings

Author: Jamie Sherman

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!

Store cooled pulled pork in an airtight container in the fridge for up to 4 days.

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.

Freeze in portioned freezer-safe bags with juices for up to 3 months. Thaw overnight in the fridge before reheating.

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.

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 are great in sandwiches, tacos, nachos, or mixed into mac and cheese or breakfast hash.