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Perfect Pulled Pork: The Boston Butt Guide

The most forgiving cut in BBQ. Perfect for beginners and pros alike.

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All Recipes

brown butter smoked fish.
Moderate
1 hour
  • Created by: Clint Cantwell
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pork cubes simmering in a copper pot.
Easy
3 hours
5 from 1 vote
  • Created by: Sterling Ball
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sliced peanut butter and jelly ribs.
Moderate
2 hours
5 from 1 vote
  • Created by: Sterling Ball
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brown butter smoked fish.
Moderate
1 hour
  • Created by: Clint Cantwell
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  • Created by: Clint Cantwell
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Pulled pork baked potato.
Easy
1 hour 45 minutes
5 from 8 votes
  • Created by: Clint Cantwell
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Memphis-style barbecue spaghetti
Easy
3.81 from 21 votes
  • Created by: Robert F. Moss
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grilled sweet corn
Easy
25 minutes
4.01 from 106 votes
  • Created by: Meathead
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Spatchcocked turkey on the grill
Easy
2 hours 30 minutes
4.17 from 233 votes
  • Created by: Clint Cantwell
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Sliced elk steak
Moderate
5 minutes
3.54 from 279 votes
  • Created by: Malcom Reed
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pulled pork egg rolls
Moderate
30 minutes
3.22 from 23 votes
  • Created by: Pitmaster
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A bowl of chili topped with shredded cheese and avocado slices
Easy
3 hours
3.22 from 87 votes
  • Created by: meathead
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Smoked butternut squash soup in a bowl
Easy
1 hour 30 minutes
3.41 from 59 votes
  • Created by: Clint Cantwell
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pulled pork sandwich on white plate
Easy
7 hours
  • Created by: Clint Cantwell
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competition pork butt turn in box
Difficult
7 hours
4.11 from 146 votes
  • Created by: Clint Cantwell
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FAQ

Fat side up or down?
Fat side down to protect the meat from the heat source.
Mustard works great to help the dry rub stick without changing flavor.
It’s hard to, but past 210°F it can start to become mushy.
Should I inject?

Quick Facts

Type:

Fatty Poultry

Best For:

Pulled Pork or Carnitas

Temperature:

203°F (95°C)

Texture:

Shreddy, moist, and easily pulled

Flavor Pairings:

Hickory, Vinegar-based Sauces, Sweet Rubs

Common Mistakes:

Pulling the meat too early before collagen has fully melted.

Best Equipment:

Pit Barrel Cooker or Pellet Grill

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