Out of all the smoker recipes, making this pulled pork sandwich recipe from a Boston Butt is my absolute favorite. They are quick to prepare and cause such anticipation of a meal to remember. I have never had company leave disappointed from any of our Boston butt meals. However this seems to be a huge hit with the kids.
Start with a dry rub recipe for the Boston butt. You’ll only need a few things:
- a Boston butt. I usually ask the folks at the meat department for an extra lean butt.
- your favorite dry rub.
- a pan to rub the dry rub into the butt.
- a hot smoker to put the Boston butt into for about 12 hours.
and that’s it!
When the Boston butt has been in your smoker, we love our Brinkmann Smoker for this, for about 12 hours or until your meat is around 170 degrees it is time to remove it from the smoker.
We then place the butt into a Le Creuset Dutch oven for at least 45 minutes (1 hour is the best) and then remove it to the cutting board. If you don’t have a Le Creuset Dutch oven, any covered pot will do, or wrap it in aluminum foil.
The second to last step is pulling the meat off the bone and then apart into shred like pieces.WARNING: You will be tempted to pick the meat and have many samples. This can cause disgruntled guests.
The last step in the recipe for pulled pork sandwiches is to serve the meat on a nice roll and add your favorite barbecue sauce. From there add your favorite side dishes, like this baked bean recipe, and enjoy.