Greg’s Smoked Boston Butt

I cook most of the meals around here…until Greg gets the itch to grill.  As much as I enjoy cooking, I love a day off too!  He enjoys grilling, so his itch happens a little more often during the warmer months.

Greg makes a wonderful Boston butt!  He makes a rub and prepares the butt the day before.  The next morning while the grill is heating up he makes a mop then slow cooks the pork 6-8 hours.  It makes the best pulled pork sandwiches you’ll ever eat!!

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Greg's Smoked Boston Butt
  • 1 Boston butt (bone-in pork shoulder roast) 5-7 lbs.
  • Rubber gloves
  • Ingredients for rub mix:
  • ½ c. brown sugar
  • 6 tbsp. black pepper
  • 6 tbsp. salt
  • 4 tbsp. garlic powder
  • 4 tbsp. onion powder
  • ½ c. paprika
  • Ingredients for mop sauce mix:
  • 2 c. white vinegar
  • 2 tbsp. salt
  • 2 tbsp. black pepper
  • 3 small onions, sliced thin
  • 3 lemons, 2 sliced thin, 1 squeezed
  • ½ c.water
  • 1 jalapeno pepper, sliced thin
  1. To make rub, mix brown sugar, black pepper, salt, garlic powder, onion powder and paprika together.
  2. Sprinkle rub over the pork and massage onto meat. Cover and refrigerate 8-24 hours.
  3. Prepare smoker or grill for indirect grilling. Greg keeps his grill at a constant 300 degrees.
  4. To make mopping sauce, mix white vinegar, salt, black pepper, onions, lemons, water and jalapeno peppers.
  5. Place roast, fat side up on hot grate. Make sure you don't place it directly over the heat source. Cover and cook 6 to 8 hours, mopping every hour.
  6. Remove roast from grill when done. Cover with aluminum foil and let rest for about 15 minutes.
  7. With rubber gloves on, pull the skin and fat away from roast. With your fingers pull the pork into bite-size pieces. Discard fat. (You can also chop the meat if you prefer.)
  8. Serve alone or on buns with your favorite barbecue sauce.
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