Boston Pulled Pork Meat - BradleySmoker

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be healthier with less sugar, while ketchup is budget-friendly.

Inject the pork butt with Cajun Creole butter marinade every couple of inches using a marinade injector.

Sprinkle John Henry's pecan rub on one pork butt.

Sprinkle Barbecue Galore Butt Rub on the other two pork butts.

Place the seasoned pork butts into a gallon Ziploc bag and let them rest for about 6 hours.

Preheat the Bradley Smoker and prepare to smoke the pork butts for about 16 hours.

Check the internal temperature of the pork butts; they should reach about 190°F for optimal tenderness.

Once the pork butts reach 191°F, remove them from the smoker and check the bark.

Wrap the pork butts in aluminum foil, then wrap them in a couple of towels, and place them inside a cooler for resting.

Serve the pork butts as pulled pork sandwiches.

Cooking Techniques

Equipment Needed

Spice Level: