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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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Biscuits
Moderate
20 minutes
3.97 from 65 votes
  • Created by: Meathead
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Grilled oysters in the shell
Easy
10 minutes
3.67 from 42 votes
  • Created by: Dave Joachim
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Grill marks stripe the sides of cabbage wedges
Easy
1 hour
3.17 from 30 votes
  • Created by: Meathead
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Hasselback sweet potato with maple pecan butter on a plate
1 hour 30 minutes
3.54 from 45 votes
  • Created by: Clint Cantwell
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Mashed sweet potatoes
Easy
1 hour 15 minutes
3.46 from 44 votes
  • Created by: Clint Cantwell
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Grilled split lobster tail plated
Easy
8 minutes
3.60 from 25 votes
  • Created by: Clint Cantwell
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sweet and sour cole slaw
Easy
4.41 from 320 votes
  • Created by: Meathead
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apple slices
Easy
30 minutes
3.58 from 38 votes
  • Created by: Meathead
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Pesto in a jar
Easy
4.06 from 54 votes
  • Created by: Meathead
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Slices of zucchini and chunks of mushrooms coated in sour cream
Easy
15 minutes
2.65 from 28 votes
  • Created by: Meathead
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Shrimp and andouille sausage in a bowl
3 from 24 votes
  • Created by: Meathead
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mustard barbecue sauce on burger
Easy
30 minutes
4.39 from 120 votes
  • Created by: Meathead
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Pork ribs being judged
5 hours
4.26 from 117 votes
  • Created by: Clint Cantwell
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Grilled half lobster
Moderate
15 minutes
3.67 from 30 votes
  • Created by: Meathead
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Seared salmon on a salad
Easy
20 minutes
3.53 from 38 votes
  • Created by: Meathead
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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:

High-Fat/High-Collagen

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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