Slow & Low or Hot & Fast No Excuses Recipe!
Generously rub all sides of Boston Butt (or sometimes called Pork Shoulder) with Bone Suckin’® Seasoning & Rub.
Place in the refrigerator 8 hours or overnight.
Preheat Grill to 250°F with an indirect area for cooking. (Indirect means no flame directly under the meat).
Place on grill, fat side down and cook with indirect heat. Cook Boston Butt at 250° for about 1 – 1 1/2 hours per pound, or until meat reaches internal temperature of 203° F. Enjoy!
Preheat oven to Bake 325° F. Place in oven safe pan or disposable aluminum pan with high sides, fat side down. Bake Boston Butt at 325° for about 1 – 1 1/2 hours per pound, or until meat reaches internal temperature of 203° F.
Use a thermometer. Note that a temperature stall sometimes takes place around 160°F which could add 1 hour or more to cook time. Give yourself at least 1.5 hours per pound. After meat reaches 140° F you can wrap in aluminum foil to speed up the cook time a little. Remove from grill or oven and let rest for 15 to 30 minutes prior to serving.
Optional: Baste Boston Butt with Bone Suckin’® Sauce during last 15 minutes of grilling.
Also you can add Bone Suckin’® Sauce in while you are chopping the Boston butt.
May be sliced or shredded and served as entree or on a bun.
Recipe serves 10-12. Enjoy!
Leftovers can be placed in 1 pound bags and put in refrigerator for a 2-3 days. Longer than 3 days you should freeze them for meals at a later date or give to friends or family. You can microwave to reheat barbecue on a microwave safe plate with a paper towel over it or if in FoodSaver bag you can reheat it in hot water on the stove.