The smoked pork shoulder, also known as the Boston butt, has a rich history rooted in American barbecue tradition. This cut of meat comes from the upper part of the pig’s shoulder and includes part of the neck and the blade bone.
The term “Boston butt” originated in Colonial America. In the 18th century, butchers in New England, particularly in Boston, would pack less prized cuts of pork, like the shoulder, into barrels for storage and transport. These barrels were called “butts,” a term derived from the Old English word for a cask or barrel. Over time, the name “Boston butt” came to refer specifically to the cut of meat packed into these barrels.
There are two great ways to do the smoked pork shoulder. You have heard countless times “low and slow” and that is probably always best. The low heat and long smoke process gently breaks down muscle tissue, collagen, and other tough parts of the shoulder. If you have the time, you should definitely do it. Your patience will be rewarded (sappy Star Wars quote).
But! (Butt!)
If you don’t have quite enough time, you can do it another way (below) which speeds up the process, and I think, makes a darn good shoulder. MAYBE you notice a difference between the two, but most wouldn’t. I personally would add that the difference comes down to the rub and/or mop sauce, as well as the wood or wood pellets you smoke with.
Smoked Pork Shoulder/Butt Two Ways
Low and Slow
Take a 5-7 pork shoulder and dry brine with your favorite rub, ideally our Blacksmith Trading Co’s BBQ Pork Rub. This means you will spread a generous amount of rub over the whole shoulder and let sit, gently covered with foil, overnight in your fridge.
Set your smoker to 275 degrees and smoke the shoulder for 3-4 hours, spritzing it periodically with cider vinegar. Once reaches internal temperature of 160, wrap the shoulder, along with a couple more spritzes of cider vinegar with a double layer of foil. Place back in smoker and in about 2-3 hours, you should be near 200-203 degrees. Rest in the foil for about 30 minutes and then add more rub or BBQ sauce. Total time should take 6-8 hours.
Higher and a bit Faster
Set pellet smoker or whatever cooking device you use to 325 degrees.
Take a 5-7 pound pork shoulder out of the fridge and let rest for 15-30 minutes to come up in temperature. Then add generous amount of your favorite rub (ideally our Blacksmith BBQ Pork Rub).
Cook until internal temperature reaches 160 degrees. This should take 3 ish hours.
Once reaches 160 degrees, place a double layer of aluminum foil down and spray with apple cider vinegar and then wrap fully and spritz again. Insert your probe thermometer all the way back into the center of the shoulder. The pork shoulder is done when the internal temperature reaches 200-203 degrees. Remove and let rest for 30 minutes.
For Both
Shred the pork either with your hands or two forks. I like to use these cotton gloves with the nitrile gloves over the top because the shoulder will be hot! Spray with more cider vinegar if you like or add your favorite BBQ sauce and some more BBQ rub.
Serve with buns, pickles, pickled onions, or as tacos.
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