Smoked Boston Butt With Carolina Vinegar Sauce
photo by Linajjac
- Ready In:
- 13hrs
- Ingredients:
- 16
- Serves:
-
10-12
ingredients
-
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
directions
-
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.
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Reviews
-
Thanks, Kathy. This recipe was great. I followed it to a tee except I had a 4lb butt. I bought a cheap water smoker for $30 and used mesquite wood chips. The butt is tender and it tastes amazing. I really love the vinegar sauce. This was my first time following an online recipe and it turned out great. Thanks, again!
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This recipe is very good. I do not have a smoker so I used my Nuwave oven. I prepared the meat as directed. I did make a few adjustments to the sauce. To the sauce I added 4 ounces of apple juice, two extra tablespoons of brown sugar and 1/4 cup of ketchup. I will make this again. Thank you for posting this recipe. Can only imagine how good this would be with smoker.
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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!
RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri