Across the globe, a diversity of cultures revere pork shoulder. It’s used for carnitas in Mexico and bo-ssam wraps in Korea and pork ragu in Italy. Wherever you may find yourself, if the people there eat pork, look for a dish with pork shoulder. It guarantees to satisfy.
Why? Well, anthropology, we suppose. Historically, the rich could afford the choice cuts—those naturally tender and easy to prepare. The poor settled for leftovers, like pork shoulder, but they transformed those leftovers—using care, patience and ingenuity—into pure delight.
Pork shoulder has a large amount of connective tissue. If you tried to prepare it quickly like a pork chop, it would prove nearly inedible and leave you with a weary jaw. But if you cook it low and slow, it transforms into the definition of delicious. That connective tissue melts into gelatin. And, the meat becomes pull-apart tender and succulent.
The cut of pork shoulder is often called, “Boston butt” or “pork butt.” Don’t be fooled; this meat comes from nowhere near the rear. The name, instead, relates to how the cut was packed in colonial America.
We love pork spareribs. But Boston butt may be the cut best suited for smoking. Just ask North Carolinians who rely on it for their famed pulled pork. We hail from Kansas City, but we too can participate in the fun.
Running late? Don’t have time for a marathon smoking session? That’s okay: you can also make pulled pork in the Instant Pot.
Smoked Pork Butt (Kansas City-style)
Ingredients
- Pork butt
Dry Rub
- 1/2 cup of dark brown sugar
- 1/4 cup of paprika
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon white sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon ground mustard
- 1/2 teaspoon curry powder
Injection
- 2 parts apple juice
- 1 part brown sugar (dissolved)
- 1 part salt (dissolved)
Directions
1. Visit your local butcher and procure a Boston butt.
2. Blend together ingredients for dry rub, then liberally apply the rub to the pork butt and refrigerate for at least 12 hours.
3. Smoke at 220°F. Every hour inject the meat with the injection mixture of apple juice, brown sugar and salt. This meat syringe comes in awfully handy.
4. When the the meat reaches an internal temperature of 170°F, wrap it in aluminum foil. Turn smoker to 250°F and finish meat to 190°F for chucks and 200°F for shreds. A meat thermometer is a necessity–even better if it is Bluetooth or WiFi enabled, like this Inkbird IBT-4XS Bluetooth Wireless Grill BBQ Thermometer.
5. Let meat cool at least 30 minutes and then unwrap tinfoil.
6. Tear meat apart to desired consistency. While using two forks and pulling in opposite directions works, the task becomes easier with these shredder claws.
The entire process takes a little over one hour per pound of meat. We use a Bradley Digital Smoker.
We all think about sandwiches which it comes to smoked pork butt, but feel free to mix it up: tacos, spring rolls, pork rice bowls, etc.
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