Slow Smoked Pulled Pork Boston Butt

Ingredients

• dark brown sugar (5 tablespoons)
• garlic powder (4.5 teaspoons)
• onion powder (4.5 teaspoons)
• paprika (4 teaspoons)
• seasoned salt (4 teaspoons)
• ground black pepper (1 tablespoon)
• ground cumin (2 teaspoons)
• ground cayenne pepper (1 teaspoon)
• bone-in Boston butt roast (3.5 pounds)
• spicy brown mustard (0.5 cup)
• pickle juice (1 cup)
• olive oil (0.75 cup)
• charcoal (0 )
• fruit wood chunks for smoking (8 pounds)
• pilsner-style beer (2 cups)
• water (4.25 cups)

Instructions

1. Mix brown sugar, garlic powder, onion powder, paprika, seasoned salt, black pepper, cumin, and cayenne pepper together in a small bowl to make dry rub.
2. Coat roast with spicy brown mustard. Sprinkle dry rub all over roast and work it into all the folds and creases.
3. Combine pickle juice and olive oil in a small bowl.
4. Preheat charcoal in a smoker according to manufacturer's instructions until white and flaming. Distribute wood chunks over the coals. Place a drip pan on top; pour in beer and enough water to fill the pan most of the way. Close smoker; bring liquid in the drip pan to a boil. Place roast on top and close smoker.
5. Smoke roast, turning every hour, until browned, about 2 hours, adding wood chunks as needed to maintain the temperature at 350°F (175°C). Baste roast with pickle juice and olive oil mixture. Continue smoking, turning, and basting every hour, until an instant-read thermometer inserted in the center reads 175°F (80°C), 2 to 3 hours more.
6. Remove roast from smoker and wrap with aluminum foil. Let rest, about 30 minutes.
7. Uncover roast and cut into chunks. Shred chunks into small strands; transfer to a large bowl. Squeeze strands with both hands repeatedly, mixing after each squeeze.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 700
• fat: 54 g
• sats: 13 g
• carbs: 21 g
• fibre: 1 g
• protein: 30 g
• salt: 965 g