If you love leftovers, this slow-cooked Boston butt pork roast is a perfect choice.
Smoked Boston Pork Butt
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- Mesquite wood chips
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 (7-pound) Boston butt pork roast
- White bread slices (optional)
- Barbecue sauce (optional)
- Soak wood chips in water for at least 30 minutes; drain. Prepare smoker according to manufacturer’s directions, bringing internal temperature to 225° to 250°; maintain temperature for 15 to 20 minutes. Sprinkle soaked wood chips over coals.
- In a small bowl, combine brown sugar, chili powder, salt, garlic powder, onion powder, and pepper. Rub evenly over roast. Place roast, fat side up, on upper rack in smoker. Cover with smoker lid.
- Smoke roast, maintaining temperature inside smoker between 225° and 250°, for 9 to 11 hours or until a meat thermometer inserted into thickest portion registers 190°.
- Remove roast from heat, and let stand for 30 minutes. Remove and discard fat and bone, and shred roast. Serve with bread and barbecue sauce, if desired.
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