Smoked Boston Butt/Pork Shoulder

Hi Guys! Welcome to Ellsworth Crossing Farm to Fork! Today, we’re showing you how to make the most mouthwatering pulled pork by smoking a Boston Butt or Pork Shoulder. With just a little patience and the right ingredients, you can create some of the best-tasting pork you’ve ever had. First, let’s clear up some confusion: a Boston Butt doesn’t come from the pig’s rear. That part is actually the ham. The name “Boston Butt” has historical roots, dating back to the revolutionary war when pork was stored in barrels known as “butts.”
🍴 Ingredients (Available at Ellsworth Crossing): – Boston Butt – Timbo’s Pork Seasoning – Duck Fat or Pork Lard – Cracked Pepper, Sea Salt, or Himalayan Salt.
📃 Instructions:
➡️ Step 1: Generously spray or cover the Boston Butt with Duck Fat or Pork Lard.
➡️ Step 2: Place the seasoned Boston Butt in a tin pan and cover it with foil.
➡️ Step 3: Refrigerate overnight or for up to 24 hours.
➡️ Step 4: Preheat your smoker to 225 degrees Fahrenheit.
➡️ Step 5: Place the Boston Butt in the smoker, ensuring it’s centered and not too close to the heat source.
➡️ Step 6: Rotate the Boston Butt every 2 hours. After 4 hours, check the internal temperature. Aim for 200 degrees Fahrenheit.
➡️ Step 7: For the last hour of smoking, remove the tin foil once the internal temperature reaches 175 degrees Fahrenheit.
➡️ Step 8: Remove the Boston Butt from the smoker and let it rest for 15 minutes.
➡️ Step 9: Shred the meat into pulled pork; it should fall apart easily. Add your favorite BBQ sauce and enjoy!
Gather around and join us as we walk you through this delicious process step-by-step. Whether you’re a seasoned pitmaster or just getting started with smoking meats, this guide will help you achieve perfect pulled pork every time. Don’t forget to like, subscribe, and hit the bell icon for more Farm to Fork recipes from Ellsworth Crossing. Let’s get cooking!

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