Boneless Boston Pork Butt (3 lbs.)

Approx. a 3 lb roast

A boneless pork butt roast, also known as a Boston butt, is a thick and well-marbled cut of pork that's typically rectangular or oval in shape. The term "butt" might confuse some people, as it actually refers to the butt end of the shoulder. The roast is usually tied or netted to hold its shape during cooking. It has a rich pink color with marbling throughout the meat, giving it a succulent and juicy flavor when cooked properly. The presence of connective tissue means that the roast becomes tender and flavorful with slow cooking, making it a popular choice for smoking and barbecue.

Smoking Suggestions:

1. Preparation: Start by preparing the pork butt roast. Rinse it under cold water and pat it dry with paper towels. Trim any excess fat if desired, but leaving some fat on the roast will contribute to flavor and moisture during the smoking process.

2. Seasoning: Apply a generous amount of dry rub to the roast. A typical dry rub might include a mix of brown sugar, salt, black pepper, paprika, garlic powder, onion powder, and other spices of your choice. Make sure to rub the seasoning into the meat for better flavor penetration. Allow the roast to sit with the rub on for at least an hour or up to overnight in the refrigerator.

3. Smoking Setup: Prepare your smoker by preheating it to a temperature of around 225-250°F (107-121°C). For flavor, consider using hardwood chips or chunks like hickory, apple, cherry, or oak, which add their own unique taste to the meat.

4. Cooking Time: Place the seasoned pork butt roast on the smoker grates. Depending on the size of the roast, smoking can take several hours. A rough estimate is about 1.5 to 2 hours per pound. It's important to note that smoking is a slow process, and the key is to cook the meat low and slow to allow the fat and connective tissue to break down, resulting in tender and flavorful meat.

5. Monitoring and Basting: While smoking, periodically check the internal temperature of the roast using a meat thermometer. You're aiming for an internal temperature of around 195-205°F (90-96°C). When the internal temperature is approaching your target, you might consider basting the roast with a mixture of apple juice, cider vinegar, or a barbecue sauce of your choice to add moisture and flavor.

6. Resting: Once the pork butt roast reaches the desired internal temperature, carefully remove it from the smoker and let it rest for about 20-30 minutes. This resting period allows the juices to redistribute, resulting in a juicier and more flavorful final product.

7. Shredding: After resting, use forks or your hands to shred the pork. The meat should be incredibly tender and easy to pull apart. Remove any remaining fat or undesirable bits as you shred.