The Angry Jew

The rantings of an Angry Jew in The Pacific Northwest

I know its getting toward the end of the smoker season here in my neck of the woods, but I had so much success with this one I just had to share it.  Besides, it has been ages since I wrote one of these.

A Boston Butt is the shoulder section of your friendly neighborhood swine.  When done right, it the most tender piece of meat you will ever eat.  Before embarking on this one keep in mind that this cut LOVES time.  The longer it cooks, the better it is going to be.  This recipe will take 8 to 9 hours, but the result will be enough pulled pork for about a dozen healthy sandwiches.

ANGRY JEW PULLED PORK

7-8 POUND BONELESS BOSTON BUTT

YELLOW MUSTARD

SPICE RUB

BBQ SAUCE

COLE SLAW

GOOD QUALITY HAMBURGER BUNS

ENOUGH HICKORY AND MESQUITE FOR 5 HOURS OF SMOKING

• When purchasing your meat, just ask your butcher for a boneless 7-8 pound Boston Butt.  It goes by various names, but he will know what you want.

• The day before cooking, cover the entire piece of meat in yellow mustard.  Be sure to rub it in good.  Then rub in your spice mixture, being sure to get a good even coating.

• The day of cooking, soak enough hickory and mesquite for 5 hours of smoking.  I used a mixture of 2/3 hickory and 1/3 mesquite.

• On your smoker or grill set up for indirect grilling, get a temperature of 220-225 degrees.  If your using a water smoker, try adding 2 quartered onions and two heads of garlic to your water bowl.

• Smoke the meat for five hours and then remove.  Wrap the meat in two layers of heavy duty foil.  Place the wrapped meat in a shallow baking dish.  Insert a remote probe thermometer into the center of the meat and set the alarm for 200 degrees.

• Place the meat in a 225 degree oven until the internal temperature reads 200.  This should take about 4-4 1/2 hours.

• Remove the meat from the oven when done and let stand, wrapped, for 20 minutes.

• Carefully remove the meat from the foil and place in the baking dish.  This going to be tricky as it should be falling apart tender.

• Shred the meat with a couple of forks, and pour a bottle of your favorite BBQ sauce over the meat.  I used Stubbs Original when I made this, but I think the spicy would have been a better choice.  Mix the meat and sauce together.  Use more of less sauce to your taste.

• Tightly cover the pan with foil and return to the oven for thirty minutes.

• Remove and enjoy

To serve I like to place the meat on good hamburger buns then top it with some coleslaw and  yellow mustard.  I know it sounds weird, but trust me, its fantastic.

It is as simple as that.  Drop me a note if you enjoy this recipe.  I am going to try to add about one a week.