Prep 1 hr
Cook 12 hrs
My favorite kind of barbecued meat with my favorite kind of sauce! From Taste of the South magazine.
Smoked Boston Butt
- 2 tablespoons firmly packed dark brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 teaspoon ground mustard
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon ground red pepper
- 1 (8 lb) bone-in pork roast (Boston butt)
Carolina Vinegar Sauce
- 1⁄2 cup distilled white vinegar
- 1⁄2 cup apple cider vinegar
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon hot sauce
- 1⁄2 teaspoon smoked paprika
- Smoked Boston Butt:.
- Soak mesquite wood chips in water for at least 30 minutes.
- Preheat smoker to 225 - 250 degrees. Sprinkle soaked wood chips over coals.
- In a small bowl, combine brown sugar, salt, paprika, mustard, garlic powder, onion powder, and red pepper. Spread mixture over all sides of roast. Let stand at room temperature for 30 minutes.
- Place roast in smoker. Cook, covered with smoker lid, until meat is very tender, 11-12 hours. Remove from smoker, and let stand for 30 minutes. Shred roast, discarding fat and bone. Serve with Carolina Vinegar Sauce or your favorite barbecue sauce.
- Carolina Vinegar Sauce.
- In a medium bowl, combine vinegar, brown sugar, red pepper, salt, black pepper, hot sauce, and smoked paprika. Cover, and refrigerate for up to five days.
Thanks Kathy for a great recipe. My smoker fluctuated between 225 and 300 degrees and my 7 pound roast was done in 5 hours. I followed every step of the recipe as far as ingredients, but instead of using the sauce for the completed meat, I used it for an hourly mopping on the diamond scored meat. Everyone thought it was delicious!