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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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smoked stuffed pork loin roast sliced
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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:

Tough/Fatty Primal

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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