Until I got my smoker last month, I have always made “smoked pulled pork” in a crock pot with liquid smoke. And while that was good, nothing compares to pork coming fresh from a smoker. It was so delicious! It always seems like when I have a big crowd coming to dinner, pulled pork is the first thing to come to mind. That might be because it is so easy to make and everyone likes it, but when my brother-in-law asked me to help him with a meal for his son’s second birthday, I knew right away what to make.
Why Is It Called Boston Butt?
Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone. The cut is so named because during the revolutionary war period of American history, highly valued porks were packed in barrels, also known as “butts” for storage and to ship to other areas. The particular way this piece of meat was cut in the Boston area caused it to be coined a “Boston butt” in other areas. This cut is popular for many things, besides just smoked pulled pork, for instance, it is the main ingredient in the Mexican dish carnitas.
Barbecue Truly is Low & Slow
I recommend starting to smoke this early in the morning if you plan on eating it for dinner and set aside approximately 12 hours to smoke it. I used Hickory for mine because my family seems to like the strong smokey flavor that the meat takes on. If you’d like something a tad bit more delicate, do a mix of apple and hickory. I like to have lots of barbecue sauces available for people to choose from and when I lived in the South it was traditional to top your pulled pork sandwich with coleslaw, in case the rub had a kick to it! It might sound weird if you aren’t from the South, but you should try this – it is DELICIOUS.
What’s your favorite go to meal to feed a crowd? Leave a message in the comments for me and let me know.