Prep 20 mins
Cook 8 hrs
This is for a smoker. It could be cooked in the oven at 300F but that would be like that restaurant on the moon....great food, but no atmosphere. Charcoal and pecan wood brings this to another level. A Boston Butt also goes by the name Pork Shoulder. Together with the section called "picnic", they comprise the shoulder of the pig. The Boston Butt is the upper section of the shoulder.
- 7.39 ml coriander seed
- 14.79 ml fresh ground pepper
- 4.92 ml oregano (Mexican if available)
- 4.92 ml garlic powder
- 14.79 ml celery salt
- 44.37 ml kosher salt
- 59.14 ml brown sugar
- 14.79 ml ground cumin
- 29.58 ml paprika
- 59.14 ml yellow mustard
- 3175.14 g pork shoulder blade roast
- Toast Corriander seeds for 3 minutes in an iron skillet over medium heat.
- Grind the seeds in a spice grinder or mortar and pestle.
- Add the rest of the spices and sugar and blend.
- Rinse the roast.
- cover lightly with mustard.
- sprinkle and rub the dry rub onto all sides.
- Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
- Cook at 250F to 300F indirectly over charcoal.
- When internal temperature reaches 170F, Wrap in two layers of heavy duty foil and return to the smoker.
- Remove the roast when internal temperature is 190F to 200F and drain the juices carefully into a container.
- Refrigerate the juices to remove fat.
- Rewrap the roast and let it rest for at least 30 minutes.
- After it cools a bit, use 2 forks or your hands to pull the pork into medium sized pieces. Discard fat as you come to it.
- Defat the juices and either add to the pulled pork or use in a sauce recipe.
- Use your favorite sauce and place or buns or serve directly with BBQ sides.
I started this today and plan on smoking it in the morning. I love the aroma of the rub(coriander)skipped the celery salt for had none. OH YES my spices don`t consist of it! I used 1/2 cup mustard which is what I needed to cover the whole shoulder. I also scored the fat in 1 inch sections as I posted in the pictures. I can`t wait to smoke this will be my first to smoke on my new toy I recieved from Santa! ;) OK I smoked all day!!! The day was cold so I`m sure that is why it took 12 good hours! But the results were well worth it. Love the rub. I served as pulled pork sandwiches and oh so yummy! I made a sauce and that recipe is waited to be posted. Thanks RED!
This was really good. The only thing I changed to suite our tastes was to use Turbinado and not brown sugar. I also increased to 1/2 cup. I let it go about nine ours on the Weber with a couple of chunks of mesquite. Could have gone longer but the flavor was spot on!
After finding this recipe yesterday, midday, I just knew I had to have this for dinner!!! So.....I quickly ran outside and lit the charcoal, then I jumped in the car and headed to the grocery store to pick up my Boston Butt and some veggies to grill. Got home, rubbed the meat with a slightly different combo of favors, I added smoked paprika, cayanne, and coriander, and I didn't have celery salt. Anyways, 4.5 hours later she was up to 185 degrees and looked SO GOOD!! Best pork ever, tender and juicy...thanks Red. FYI...to others without a smoker... I did this on a 22" Weber, indirect heat (300-350 degrees) from mesquite charcoal, with 3 beers in my drip pan and my roast was around 3 lbs.